In article , Charlie wrote:

On Thu, 14 May 2009 13:03:27 +0200, David in Normandy
wrote:

Charlie wrote:
On Wed, 13 May 2009 16:07:54 -0700, Billy
wrote:

In article ,
Ed ex@directory wrote:

On 13/05/09 13:15, Therefore wrote:
I have lost the labels from both onion and leek seedlings
which are about 6" high.

Is there any way that I differentiate between them at this stage

TIA .............................. Leslie

Why do you need to differentiate them?

Just plant each tray/pot load in a separate row.

As they grow, the onions will develop tubular hollow leafs whilst the
leeks will develop flat leaves.

Ed
Leeks aren't to be planted until they are about the diameter of a No.2
school pencil, and then they are placed in a trench which is slowly
filled in to give the blanched portion of the leek.

They can also be planted deep using a dibble and then compost, mulch,
etc (you know the routine) added....to accomplish the same end.

Charlie

That is how I do it, seems a lot less bother than a trench. I dib a deep
hole and drop the leek into it, sometimes only the tip of the leek is
still above ground level. I do not back fill the hole though and just
leave it. It has always worked well for me. Some earth usually tumbles
back in the hole over the coming weeks anyway or the leek grows to fill
out the hole. I grow a couple of hundred leeks this way every year - we
like leek soup :-)

Leeks are marvelous. We like potato/leek soup. I also read about
steaming the tops last year and they are also good. One account said
they tasted like asparagus, but I don't think they do.

http://www.ajc.com/eveningedge/conte...leekleaves.htm
l

googling leek+leaves shows several uses for, including a stuffed
leak leaf recipe that sounds good.

Charlie

Yousek Roadsinger AKA Cat Stevens has some new music about

Oh leek stuff below.

Bill

........................

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From: (International Recipes OnLine)
Newsgroups: rec.food.recipes
Subject: Fire Roasted Corn Chowder with Chipotle
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Date: Mon, 6 Aug 2007 00:58:48 +0000 (UTC)
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Originator: (Patricia Hill)


Fire Roasted Corn Chowder with Chipotle

submitted by butterflydog

8 fresh ears of corn in their husks
1 red bell pepper
1 Tbsp olive oil
4 oz pork or bacon diced
2 leeks, white and pale green parts only, finely diced
1 sweet onion finely diced
6 cloves of garlic finely diced
5 cups chicken stock
1 cup of half and half cream
1 1/2 cups cilantro leaves fine chopped
1 1/2 tsp salt
1 tsp black pepper
1/4 to 1/2 tsp ground chipolte pepper OR
smoked paprika OR cayenne pepper
2 Tbsp fresh squeezed lime juice

I made this soup without pork or bacon just using more olive oil and it
came out great. I also used smoked paprika since I try to find recipes
that use it ! Remove most of corn husks from corn except for a layer or
two, Roast corn on a hot grill turning 1/4 turn every 3 minutes or so
till kernels are caramelized ( browned ). Do the same with the bell
pepper. Remove corn from grill and let cool. Then with sharp knife
scrape
kernels into a bowl. In a stockpot over medium heat, add oil and saute
pork or bacon, garlic, onion and leek until beginning to brown, about 8
minutes. Skin bell pepper and dice. In a blender or food processor,
puree
half the corn with half the stock. To the stockpot add the pureed
mixture, remaining stock, cream, remaining corn, cilantro, diced bell
pepper, salt, black pepper and chipole pepper. Simmer over medium heat
for
15 minutes. Add lime juice to finish soup and serve.

Yield: 8 to 10 servings.
Source: Bob Blumer, The Surreal Gourmet

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