Sunday, February 15, 2009

Leek season

All the papers said that the first lady wore a dress the color of lemon grass, but I know she was really aiming for leek. Leeks are the perfect choice for this time of the year. The color is rich and buttery, with a hint of the spring that maybe will come soon. The flavor is warm and creamy, even before any potatoes are added. They taste expensive but are a cinch to grow, so much easier than onions or garlic. I am cooking them every day.

It has been cold and rainy, so I like to have a big mug of vegetable broth in the mornings, after my coffee.

Local leek broth

Leek tops

Celery ribs and tops

Fennel bulb

Parsley stems and tops


Wash the vegetable leaves individually to remove all sand and dirt. Slice the vegetables into thin strips and cover with water. Add thyme, salt and a dried red pepper and simmer for 20 minutes. Strain and decant into serving mugs.

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