Leeks let the flavor flow

The leeks in my container grew much more slowly, but remained strong and healthy until I began harvesting them last week. Homegrown leeks are more tender and succulent and sweeter by far than grocery store ones. The spiky green foliage is a colorful addition to the winter garden.

Start leek seeds indoors now in small containers using fresh seed starter mix. Keep the pots out of direct sunlight until the seeds germinate, then place the containers in a sunny window or outdoors.

By early March, the leeks will be 4 to 6 inches tall and ready to transplant into a sunny garden spot with rich, loose soil. Space them 3 to 4 inches apart. In containers, start with fresh potting mix. Space the transplants 4 to 5 inches apart, then place the pot in a sunny but sheltered location. Water weekly, especially during the winter and always before freezing temperatures are predicted.

In the garden or containers, sprinkle on organic compost or a slow-release fertilizer formulated for vegetables a couple of weeks after transplanting to encourage strong root systems.

The plants will resemble spring onions for several weeks before they develop broader leaves and begin to bulk up. Pull them at your own discretion, depending on whether you prefer your leeks pencil-thin or broad in the beam.

Debbie Moose cooks it

Leeks have a distinguished history in Great Britain, where they’ve been prized for centuries. They’ve been a national symbol of Wales for at least 700 years, and the connection is mentioned in Shakespeare’s “Henry V.”

Leeks are associated with St. David, the patron saint of Wales. Today, Welsh rugby fans sport leeks at matches to show their allegiance.

Leeks look like oversized green onions, but have a mild flavor for their size – a gentle and sweet combination of garlic and onion, which are their close relatives.

Look for leeks that are crisp and brightly colored. The white portions should have no brown spots or other blemishes. Smaller leeks are more tender. Leeks can be refrigerated in a plastic bag for up to five days.

Before cooking, you need to carefully wash the leeks to remove dirt and sand caught between the layers of leaves. Cut off the roots and leaf ends, slit them lengthwise and wash under running water. Or separate the leaves, place them in a sink of cold water and gently shake. Be sure to remove all the grit.

If you’d rather cook with leeks instead of pinning them to your shirt, as the Welsh do on St. David’s Day, March 1, try this version of classic Welsh Rarebit.

Ingredients
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
2 drops hot sauce
4 slices toasted rye bread

Directions
In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.
baking with Bill & Sheila
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