Leeks

In most cases, leeks are transplanted rather than direct-seeded. Leek transplants can be difficult to find, which means you may need to grow your own transplants. Leek seeds should be started indoors about 10 to 12 weeks before the expected transplant date, with a goal of having plants that are between a pencil lead and pencil width in diameter before planting. Leeks for summer harvest should be transplanted in mid-March. Leeks for fall harvest should be transplanted in late July to early August.

Another strategy may be to direct seed the leeks in mid- to late March and thin the seedlings to the desired spacings as they grow, with the expectation of a fall crop. This may be more successful in some years than others.

Leek plants should be spaced 6 inches apart in rows 12 to 15 inches apart. For larger leeks, you may want to space the plants and rows further apart.

• Sunlight: These plants prefer full sun with at least 6 hours of daylight during the day. Provide morning sun if possible.
• Temperature: Leeks prefer cool weather. Try to provide shade during the heat of the summer for the best quality leeks.
• Watering: Leeks have a shallow root system and need regular watering and fertilizing for best results. Try to provide one inch to one and a half inches of moisture a week. Too much moisture can lead to fungal issues.
• Soil and Fertilization: Leeks grow best in well-drained soil with pH between 6.0 and 7.0, and high organic matter. In mid-summer, side-dress with a balanced fertilizer such as 10-10- 10 at a rate of one cup per 10 feet of row. Spread the fertilizer alongside the row, about six inches away from the plants, and scratch it into the soil.
• Transplanting: Leeks require specialized care to develop the desired long white sheaths. Transplants should be planted 3 to 6 inches deep, provided the plants are tall enough to have the growing point above the soil line at that depth. One way to easily plant leek seedlings is to use a 1-inch diameter stick or dowel to make holes your desired depth, then drop the plants in. Do not fill in the holes but let the soil wash in over time. If you are not able to plant the seedlings deep enough, you can also hill up the leeks later in the growing season, again taking care not to bury the growing point, which will cause dirt to be stuck in between the layers of the sheath.
• Pests and Diseases: Leeks are relatively pest and disease free with most issues being solved by proper cultural practices. Allow plenty of air movement and avoid over watering to prevent most issues. Weed control is essential to reduce competition. Mulching with straw or leaves will help both minimize weed competition and keep the soil evenly moist.

Leeks can be harvested and used at any stage of growth. The expected mature size will vary with growing conditions, spacing, and variety selected. Most leeks are mature between ¾ and 1½ inches in diameter. Summer leeks are typically smaller than fall or overwintering leeks.

Harvest with a garden fork to carefully loosen the roots while gently pulling on the top. Take care to avoid breaking the stalk by pulling too hard without loosening the roots sufficiently.

Trim the tops in a V shape, so the tougher outer leaves are short and the younger inner leaves are longer. Remove any dead, damaged or otherwise inedible outer layers, and trim the roots to about ¼ inch. Leeks can be stored in plastic bags in the refrigerator for as long as 2 to 3 months.

They have a mild onion flavor. You may eat them in soups, as well as raw, braised or in casseroles or quiche. You can eat both the green leaves and the white shaft.

 

Salmon Leek Frittata

Ingredients

Directions

1/3 cup heavy cream 12 large eggs Kosher salt and freshly ground black pepper One 14.75-ounce can salmon, drained, bones and skin removed 1 Tbs chopped dill, plus more for garnish 2 Tbs olive oil 2 medium leeks, white part only, sliced, rinsed and drained (about 2 cups) 3 ounces crumbled goat cheese

Preheat the oven to 375 degrees F. Whisk the heavy cream, eggs, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl. Gently break up the salmon with a fork in another bowl. Fold the salmon and dill into the egg mixture. Set aside. Heat the oil in a medium nonstick oven safe skillet over medium high. Add the leeks and cook, stirring frequently, until softened, 3 to 5 minutes. Reduce the heat to medium and carefully pour in the egg mixture. Stir with a rubber spatula to evenly distribute the leeks. Sprinkle the goat cheese on top. Bake until the center of the frittata is just set, 22 to 24 minutes. Transfer the frittata with a rubber spatula to a serving platter or cutting board. Garnish with chopped dill, slice and serve.

Recipe source: Food Network

 

Mashed Potatoes with Leeks

Ingredients

Directions

2 1/2 pounds Yukon Gold potatoes (5 to 6 medium), peeled and chopped Kosher salt 2 sticks salted butter, cut into pieces, at room temperature 2 leeks (white and light green parts), thinly sliced and rinsed 1 tsp chopped fresh thyme 1 tsp chopped fresh rosemary Freshly ground pepper 1/2 to 3/4 cup milk, warmed

Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are very tender but not falling apart, about 15 minutes. Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the leeks, thyme and rosemary. Cook, stirring, until the leeks soften, 12 to 15 minutes; season with salt and pepper and set aside. Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes. Add the remaining 1½ sticks butter, reserving 1 tablespoon for topping, and mash with a potato masher until smooth and the butter has melted. Gradually mash in ½ cup milk and ½ teaspoon salt until creamy, adding up to ¼ cup more milk as needed. Season with salt and pepper and stir in the cooked leeks. Transfer the potatoes to a bowl; top with the remaining butter before serving.

Recipe source: Food Network

 

Pasta with Bacon and Leeks

Ingredients

Directions

Kosher salt 12 ounces mezzi rigatoni (or other short pasta) 4 slices bacon, cut into 1/2-inch pieces 1 bunch leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed well Freshly ground pepper 3/4 cup heavy cream 1/3 cup grated Parmesan cheese, plus more for topping Chopped fresh parsley, for topping

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet. Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes. Add the pasta to the skillet along with the Parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.

Recipe source: Food Network