Seed of the Month: American Broad Flag Leek!

February:

My mother used to say that her favorite garden was the one she planted in her head in January and February as she poured over her seed catalogs!

While it’s still too early to start seeds indoors, it’s good to keep in mind the seeds that need the earliest start: leeks, onion, thyme.

Leek are my favorite!!  The mild, non-bulbing member of the onion/garlic family, leeks are, seemingly, used everywhere in European cooking.  Their exorbitant price in the US makes them a great vegetable to grow in a kitchen garden.

At Allen, Sterling & Lothrop our leeks are American Broad Flag—an heirloom leek that is strong-growing with long, thick blanched necks and beautiful blue-green foliage.

Try this traditional French Soup, Bon Femme (from Epicurious.com):

• 8oz each of leeks, potatoes, carrots and onions.
• 1 oz butter
• 1 tablespoon chopped parsley
• 32 floz chicken stock (homemade or stock cube) - or water
• Salt and pepper

Directions:

1. Trim the leeks and wash thoroughly. Clean and peel the rest of the vegetables and cut into 1 inch chunks.

2. Melt the butter in a large saucepan or wok until it is hot but not brown.

3. Add the vegetables and stir-fry in a fairly high heat until sizzling and golden.

4. Add the salt and pepper - this gives a much more intense flavor than adding seasoning after the liquid - then add the chicken stock or water.

5. Simmer gently for 15-20 minutes.

6. When the vegetables are soft, mash gently with a fork or process quickly in a food processor or liquidizer until all lumps have gone, but the vegetables still have a little texture.

7. If necessary, reheat gently and serve this lovely, creamy soup in bowls with fresh parsley sprinkled on top.