Leeks

Here is an interesting article. I think Amy was trying a little too hard to make the Leek mysterious, complicated, and mystical all at the same time! I'm going to incorporate leeks into my summer garden and see how they grow. I bet they love Marina's sandy soil.

Serene, subtly aromatic, almost cool to the touch, a leek can be a revelation in the kitchen
By AMY SCATTERGOOD
Los Angeles Times

Sometimes a vegetable perfectly matches its true season, bestowed upon us from plant or earth like a metaphor. After the solemn cold of winter, when farmers market stalls seem to rescind their promises, leeks emerge from the earth, dirt-clad and single-minded, as vertical as hope.

Without the raw force of an onion or the hollow delicacy of a bouquet of chives, leeks rely on subtlety and fortitude. A leek is by its nature a patient vegetable. Slow-growing underground, able to bide its time once out of it, a leek also can hold up to myriad cooking techniques, as if the very patience that held it through the slow winter has become alloyed in the leek's own concentric rings.

Serene, subtly aromatic, almost cool to the touch, a leek can be a revelation in the kitchen, with a wealth of nuanced flavor that belies its humble appearance.

Yet the leek, more than many other vegetables, clings to the earth that engenders it, as if reluctant to be separated from its origins. Cut through a leek, particularly a mature one, and you'll find, shot through the ringed layers, a residue of the dirt and sand in which it grew, like the footprint of a creation myth.

Leeks are often grown in little hills, mounded by farmers to increase the proportion of white stem to green leaf. The dirt or sand (leeks are often grown in particularly sandy dirt or sand) becomes embedded within the layers of the leek as it grows. This accounts for the need to soak leeks thoroughly before you cook them.

If the stubborn, earth-shot quality of a leek is part of its appeal, the leek's leaves also have a story to tell. V-shaped, they rise out of the roots like folded sheaths, growing darker the farther they get from home -- a tangible buffer between pale roots and the sunlit world.

Absolved from the earth, washed clean and shorn from the blue-tresses of its leaves, a leek is ready for transformation.

Cooking a leek is not like taming an onion or preserving the delicate ephemerality of fresh herbs or greens. It's about capturing the essence of a vegetable that contains equal parts resilience and grace.

A bowlful of steamed mussels becomes extraordinary when married with leeks. Cut in thin strips and sautéed in butter, the leeks give structure to the wine broth as well as a hint of color -- the leeks on the small black mussels are like thick brush strokes of lime green on obsidian. The dish distills a leek's brightest nature.

I hadn't thought of planting in pots like this! Leeks need deep soil to reach down. I was thinking 2" x 12" raised bed..until I saw the Hollis Garden pics!

After a good braise, a leek develops warm, caramel notes, becoming buttery and rich and aromatic. Its flavor doesn't dissipate; it reaches its full potential. Like an early spring day that can shift in an hour from pallid reticence to honeyed vigor, a leek is not mercurial but capable of sudden moments of revelation.