More leek! With the potatoes in this share a potato leek soup is sounding delicious. Vichyssoise is a classic. While typically served cold, with the cooler temps I’d just eat it hot.
These leeks are really nice looking with large white portions, which is the most useful part of the leeks. The upper dark green portion starts to become more fibrous and bitter, and less sweet. When we trim the leeks up for you all, we keep the dark green parts to use for stock which they’re perfect for! We do have that stock for sale ($4 per quart) but keep it frozen so we don’t bring it with to pick-ups. Reach out if you’re ever interested in some.
From On Food and Cooking by Harold McGee:
“Unlike onions and garlic, leeks don’t form useful storage bulbs, and are grown instead for their scallion-like mass of fresh leaves. (…..) The upper green portion of each leek leaf is edible, but tends to be tougher and to have less onion, more cabbage-like flavor than the lower white portion. It’s also rich in long-chain carbohydrates that give the cooked vegetable a slippery texture, will gel when chilled, and can lend body to soups and stews.”
