Leeks!

photo: kelly hunt Congratulations if you are still hanging in there and attempting to source out (and chow down on) locally grown food. It is now mid-January which can only mean that fresh food has become a bit sparse – but do not despair locavore, I assure you that great, affordable and fresh local food can still be found. Leeks are a great friend to a locavore through the winter months because they actually continue to grow in the ground – yes, right under the snow and throughout the winter! Therefore, they can still be harvested when needed through these cold winter months. Leeks are a huge favourite of mine. They have this great, almost sweet onion taste and they are stellar in soup. Leeks are from the Allium family, which makes them brother with garlic and sister with onion, or the other way around if you prefer. Any member of the Allium family is a flavour friend of mine :,,). Go Leeks GO! Here is a basic Leek and Potatoe Soup that is super easy and delish. Recipe Adapted from Alton Brown over at the Food Network. What you need: 1 big bunch of leeks (approximately 4 medium)3 tablespoons unsalted butterHeavy pinch kosher salt 3 small, potatoes, peeled and diced4 cups of veggie broth1 cup heavy cream1 cup buttermilk1/2 teaspoon white pepper Directions Get rid of the dirty green parts at the tops of the leeks, compost them. Chop the remaining light green and white parts of the leeks into small pieces. Fill the sink with water and wash the leeks well, because of the way that leeks grow, sometimes dirt gets trapped in the layers – and you don”t want gritty soup! In a large saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, don”t burn the leeks! Add your taters and the veggie broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes. Take off heat heat and puree the mixture with an immersion blender. Stir in the heavy cream, buttermilk, and white pepper. Taste and add more salt and pepper if needed.  Read More