I lifted most of my leeks this week. Some had started to run to seed and so I have been eating some of the scapes in stir fries and omelets over the last few days. I have kept only two small rows in the ground, left there to go to seed so I can harvest that seed ready to sow for next year’s crop.
I rather like the spherical flowers of the Allium family too!
It is impossible for me to use all my leeks whilst they are fresh and I need the space they take up in the garden.. So I choose to preserve some of them by freezing ( after blanching them and chilling them in cold water) and also by drying some in my dehydrator to add to soups and stews.
I trim the root end and then remove the outer leaves. This is where your kitchen gets messy!
Fresh veg from the garden means more trimming, more cleaning and the inevitable soil that clings to it ends up everywhere too.
Wash the leeks well and then slice at an angle. Drop them into boiling water for 2 mins. Then lift out with a slotted spoon and drop into icy water to stop the cooking process.. Drain.. Pat some of the water off with a clean tea towel or kitchen paper and then put in airtight tubs and stick them in the freezer.
Don’t forget to label the tubs with the contents and date.