"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Culinary Gardener
Click Here to Login
Thread Tools Display Modes
Old 05-30-2012, 06:15 PM   #21
Chef Extraordinaire
Dawgluver's Avatar
Site Moderator
Join Date: Apr 2011
Posts: 24,609
Originally Posted by silentmeow

I will try that this year as I've planted way more than the two of us can use and my neighbors are leary of "new fangled veggies". thanks.
Put in box. Address to me. Send.

She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 05-31-2012, 03:43 AM   #22
Executive Chef
Harry Cobean's Avatar
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Originally Posted by Bolas De Fraile View Post
This is murder for me as I love leeks, they make my stones grow stopping me taking a leak.

Ps we have leek growing competitions over here.Bobs leeks are massive.
BBC - Tyne - People - Leeks on the menu
bro' bolas lives in wales where both the leek & daffodil are national emblems & were traditionally worn pinned to your hat on saint davids day,the patron saint of wales.sadly he lost his business when smaller hats became more popular...................!

I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 05-31-2012, 03:53 AM   #23
Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Buongiorno, Blissful,

New Fangled Veggies:

Leeks, a Mediterranean Staple can be the USA Farmlands´ Great Great Great Grandfather !

I believe your neighbors can use a history lesson on Mediterranean vegetables ...

Have lovely wkend,
Margi Cintrano is offline   Reply With Quote
Old 05-31-2012, 02:24 PM   #24
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I love to take multiple onion types (scallions, leeks, round onions, shallots, chives) and chop, then put with butter (I use a half of a frozen stick of butter) or evoo and s&p, in foil, and toss over the coals with whatever I'm grilling. You'd think that the round onions would overwhelm, but when they're all together like that, they blend to make a marvelous more complex flavor. This melange I use in almost anything. Add to stock (and obviously the aforementioned potatoes) for a soup of any kind. But just, as is, they are great tossed with pasta, into steamed rice, on a baked potato. There are only two of us, so when I get the coals going, I usually grill thinking in terms of more than one meal. I'll make whatever we're grilling for dinner, but always grill vegetables of some kind. Then I always put some chicken breasts on when the coals are dying back and we're eating. The veggies make for a great meal with just the starch for a meatless meal during the week that just is marvelous.

If your herb garden is booming as mine is, in the foil packet place a couple branches of thyme and one of sage. Leave them whole, for easy removal. The thyme leaves will come off into the onions, the sage will have flavored the mixture. Also, again, in the onion family, a couple of cloves of garlic.

As I said, you'd think that one of the alium family would overwhelm, but no, it doesn't, they just meld together and make a good addition to any other dish, and make super startch dishes.
Claire is offline   Reply With Quote
Old 05-31-2012, 05:48 PM   #25
Senior Cook
Join Date: Sep 2005
Location: Michigan, USA
Posts: 300

Those foil packets sound wonderful! I would love to do that and freeze the leek-herb-mixture. Have you done that? I freeze roasted garlic and then can use it at my leisure. That would taste great when the snow is 2-3ft.!
silentmeow is offline   Reply With Quote
Old 06-14-2012, 10:48 PM   #26
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I've never frozen it, but can see no reason why it wouldn't work, and work well. A freezing option I have used is to take grilled vegetables of all sorts, chop, then make a stock or vegetable broth with them, then freeze the stock/broth. This liquid is great for any and everything, from beans (great if you're a vegetarian and don't want to use a ham bone), to rice (yummy risoto), pasta, and any soup imaginable. You have that nice smoky flavor just sitting in your freezer.

Claire is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:58 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.