Spring a Leek

The last crop from our garden was harvested, cleaned & cooked last week into a delicious late-harvest meal. Mum & Dad pulled out our crop of leeks, a hardy fall vegetable, and Mum made a lovely chicken dish in a flavorful leek-based sauce.

As you can see in the photo below our leeks featured a nice crisp white stem with tall, leafy green tops.

You may be saying to yourselves, “Leeks? They must be confused. Clearly these Coverts are not just novice gardeners but also completely delusional. Those green onions in the photo below look quite delicious.”

Sigh.

No, sadly our leeks just didn’t grow that big. The leeks in the market right now are fat, practically bulging, practically waving their size & healthiness in our faces. Our leeks tasted fine, as leeky as you like, but were just small. Tiny. Mini-leeks.

This is likely caused by a couple if different things: 1) our soil is thick with clay and I think this means the veg have a harder time pushing through the soil to come to their normal size. This has happened to us with other under-ground-growing types of veg (onions the most obvious example). 2) I think we were supposed to thin out the little leeklings when they were very wee. We didn’t do that, it seemed kind of inhumane to sacrifice every second plant. That and we might have forgotten.

Oh, and did I mention we have no idea what we’re doing? Yeah, that might have something to do with it too.

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