larry_stewart
Master Chef
Seems like I got ahead of myself with my first thread about freezing small onions, and then the thread on which potato is the mist ideal for vichyssoise soup.
Here's the situation.
Im growing leeks in my garden ( along with potatoes and many other veggies).
95% of my intentions for growing leeks is to use in home made vichyssoise.
Usually, the leeks last well into the fall/ winter, allowing me to pick them all season ( at various sizes). This, in turn, allows the bulk of them to be pickable at the same time as the potatoes are harvested.
I don't know if its because its a hot summer, or planted things too early, or if its just the variety I planted, but my leeks are starting to ( for lack of better words or descriptions) collapse on themselves. Almost bending over like a ripe onion, at ( or just above ) the soil level. The outer leaves / layers are kinda splitting and collapsing, making the plant less sturdy, and leading to its bending at mid to low level. there are no evidence of disease, rot or bugs.
I don't want to lose the whole crop by seeing what may happen, so I plan on harvesting them all today.
Potatoes won't be ready for at least another month or so.
I want to make vichyssoise using only my own leeks and potatoes
( Sure i could go to the store and use their potatoes , but I don't want to).
So, here is my question.
Should i cut up, blanch , then freeze my leeks in pre-measured portions, and use them when the potatoes are harvested ?
Should i cut them up, cook them in the broth ( In precise measurements as if I were making the soup) , then freeze it like that. And when the potatoes are ready, i can just cook them in the pre-made, pre-measured leek and soup broth?
or does it really not matter?
thanks in advance ,
larry
Here's the situation.
Im growing leeks in my garden ( along with potatoes and many other veggies).
95% of my intentions for growing leeks is to use in home made vichyssoise.
Usually, the leeks last well into the fall/ winter, allowing me to pick them all season ( at various sizes). This, in turn, allows the bulk of them to be pickable at the same time as the potatoes are harvested.
I don't know if its because its a hot summer, or planted things too early, or if its just the variety I planted, but my leeks are starting to ( for lack of better words or descriptions) collapse on themselves. Almost bending over like a ripe onion, at ( or just above ) the soil level. The outer leaves / layers are kinda splitting and collapsing, making the plant less sturdy, and leading to its bending at mid to low level. there are no evidence of disease, rot or bugs.
I don't want to lose the whole crop by seeing what may happen, so I plan on harvesting them all today.
Potatoes won't be ready for at least another month or so.
I want to make vichyssoise using only my own leeks and potatoes
( Sure i could go to the store and use their potatoes , but I don't want to).
So, here is my question.
Should i cut up, blanch , then freeze my leeks in pre-measured portions, and use them when the potatoes are harvested ?
Should i cut them up, cook them in the broth ( In precise measurements as if I were making the soup) , then freeze it like that. And when the potatoes are ready, i can just cook them in the pre-made, pre-measured leek and soup broth?
or does it really not matter?
thanks in advance ,
larry
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