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| My gorgeous, although, non prize-winning Musselburgh Leeks |
I was fussing with my family tree a few years ago (yup, genealogy nerd too!) around the time I was planning my first solo-garden, and while I sat dreaming of my heirloom seed wishlist I came up with the idea of growing vegetables that my ancestors would've harvested for their dinner tables, or varieties that either originated in or were popular near locations my ancestors inhabited; a few of my favorites have been my
Jaune Paille Des Vertus Onions,
Weathersfield Red Onions, and since I have both Dutch, and Scottish ancestry I found the
Giant Musselburgh Leeks to be totally appropriate. As it turns out, they're also some of the easiest things I've ever grown in my entire life aside from weeds, and just when I thought my leeks were really cool I googled around a little bit and stumbled upon competition growers *sigh* ... But really, who needs a 20 lb. leek anyway? I mean, once you're outside of the "Goldilocks Zone" taste really goes downhill on most fruits and vegetables like my
Tyrannosaurus Zucchini that's basically only good for grating up for bread recipes, so why bother? The bragging rights can't be
that satisfying can they? Maybe they can, I've never grown the biggest leek in the county, state, country, world ... So, I wouldn't exactly know, but I happen to grow tasty leeks, and that's all I
do need to know!
Ok, so I've got my Giant Musselburgh Leeks, now what? Did I mention I didn't grow up eating leeks, and had literally no idea what to do with them (if you're like me, you'll probably have to learn how to
clean them as well)? As it turns out, the heavens opened up, and gifted me
this recipe for a leek gratin with coconut milk created by Sophie from
A Squirrel in the Kitchen. And yes, in case you are wondering, it did in fact answer all of my leek-related prayers. Seriously, try it.
Bon
appétit!
