That row of leeks we planted in June is now chock full of large plants that are ready to harvest. And I’m happy to cut many of them in mid-October, while leaving some to pick on a day-by-day basis for cooking dinner. Here is what I do with leeks in October.
My leeks were planted in June and now I can harvest over half of them. I cut every other leek, and took them to my “outdoor kitchen” to cook them before freezing.
Since the leeks would smell up my entire house if I cooked them indoors, I prefer to braise them in olive oil outside, under my grape arbor.
I chop the leeks and fry them in some olive oil until they are slightly browned and wilted.
Tonight there are three bags of cooked leeks in my freezer. The scraps from the green ends were put into a vegetable stock that I’ll use to make a leek/potato soup this fall. The braised leeks that I cooked under the arbor have been put in bags, in a shallow layer, so that once frozen I can easily break off a chunk to use in whatever recipe I’m cooking at the moment. A creative cook is happy when the freezer is filled with garden produce, ready to toss into any recipe.