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Post by camochef on Feb 18, 2010 20:07:48 GMT -5
I like growing alliums, especially leeks, but also shallots, garlic, and cippolini and tropea onions.
I also grow peppers, especially fond of Ancho and Anahiem, but do different bells, zavory,and assorted sweet peppers. I do not grow hot peppers!
Had melons last year but that was more by accident as I didn't plant them, but they did well and Mrs Camo enjoyed them.
Also do cucumbers every couple years and I'm seriously condidering cabbage this year as I've grown very fond of cabbage the past few months.
Camo
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jcm05
Administrator
Posts: 1,685
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Post by jcm05 on Feb 19, 2010 14:14:36 GMT -5
I grow leeks, onions and scallions.   |
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Post by camochef on Feb 19, 2010 16:31:18 GMT -5
I grow leeks, onions and scallions. Nice leeks, do you know what variety? It's hard to tell from the pic, do you trench or do you hill? I like to trench and then hill after the trench fills in, but trenching makes it hard on me for planting them. I do Lancelot, Giant Mussellburgh, Lyons Prizetaker, Blue Solaize, American Flagg and Giant American Flagg. They are used in many of my recipes, and there's nothing better than going out in the gardens and pulling up a few to make a pot of soup or braised leeks with a mustard vinagrette. For so many years, they didn't have much of a following in this country, but in europe they are so popular! Now we're beginning to find them everywhere (finally), but still fairly high priced in stores. What I find amazing, is when you take them to the checkout your usually asked two questions...What are they? and What do you use them for? Enjoy yours and I hope more people grow them in the future. Camo |
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jcm05
Administrator
Posts: 1,685
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Post by jcm05 on Feb 19, 2010 18:27:18 GMT -5
Hey camo. They are American Flags. Those were two seasons old. I trench them and even hill them a little more over the summer. They are so easy to grow. Perfect for soups. I been meanin to try a potato leek soup but havent got around to it.
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bunkie
Tomato Gardener
Posts: 69
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Post by bunkie on Feb 21, 2010 9:55:05 GMT -5
wonderful pics jt!
hey camo, i'm trying 'Bandit' leek this year. it's a short leak with no bulbing. also 'wild' leeks from a seed trade.
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Post by camochef on Feb 21, 2010 10:49:39 GMT -5
Hey camo. They are American Flags. Those were two seasons old. I trench them and even hill them a little more over the summer. They are so easy to grow. Perfect for soups. I been meanin to try a potato leek soup but havent got around to it. here's a recipe for potato-leek soup I posted a few years ago on idig: Potato-Leek soup Ingredients: 2 Tbsp. olive oil 4 large leeks, whites only, cut into 1/4 inch thick slices (about 2 lbs. or more if your fond of leeks like I am) 4 large russet potatoes, peeled, cubed (about 4 cups) 1-1/4 qts. (5 cups) water {can substitute Swanson's low-sodium chicken broth} 1 tsp. salt (unless using chicken broth) 1/2 tsp. fresh ground tellicherry black pepper 1 pkg. (8 oz.) philadelphia brand cream cheese, cubed 1/2 cup evaporated milk 1/4 cup chopped fresh chives Directions: Heat oil in large stockpot on medium heat. Add leeks; cook 5 minutes or until tender, stirring occasionally. Add potatoes, water salt and pepper; stir. Cover. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until potatoes are tender. Cool 10 minutes. Add leek mixture, in batches, to blender, cover. Blend untiled pureed. Return to stockpot.(or simply use an immersion blender as I do, and recommend) Whisk in cream cheese, a few cubes at a time; cook on medium heat until cream cheese is completely melted, stirring constantly. Add milk; cook until heated through, stirring occasionally. Sprinkle with chives before serving. Savor every spoonful of this indulgent soup. One serving goes a long way on flavor! Variations: I like to add either or both; Previously cooked shredded chicken breast or sliced white button mushrooms to add even more body! Hope you guys enjoy! This is the only recipe I've ever come across that uses cream cheese instead of heavy cream or half and half! I think the use of cream cheese takes this over the top! Everyone that's ever tasted it has loved it. A few even went out and bought their own immersion blenders (boat-moters), so they could make it at home themselves. Easy to make too! Camo |
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Post by camochef on Feb 21, 2010 10:59:37 GMT -5
wonderful pics jt! hey camo, i'm trying 'Bandit' leek this year. it's a short leak with no bulbing. also 'wild' leeks from a seed trade. Bunkie, I'm not familiar with Bandit, let us know how it does for you. I was supposed to get ramps (wild leeks), from DebbieG last year, but she disappeared from the forums before I ever got any. I hope she and her husband are OK. Best of luck with both! Camo |
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sorellina
Breeder in Training
Voice of Reason
Posts: 148
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Post by sorellina on Apr 6, 2010 13:43:37 GMT -5
Ciao all-
I just transplanted some of my leeks that I started from seed several weeks ago. It's an overcast day with rain last night and more forecast for this afternoon, a perfect day for transplanting them. I found that if the cell-pack is soaked beforehand, it's relatively easy to pull the leek seedlings apart. I WAY over-sowed them so I was able to transplant an entire 4 foot row with a single cell of seedlings. It's messy, but fairly easy.
Thanks, John, for all of your help with this!
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