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Sustainably Grown Vegetables & Flowers – Indianola, Washington

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Leeks – slow-roasted or grilled

June 1, 2012 By Persephone

This time of year, we have an abundance of beautiful leeks. Enjoy the late spring flavor by slow roasting or grilling leeks.

Slow-Roasted Leeks (Adapted from Joy of Cooking)

Serves 4-6

9 leeks
1  ½ cups beef, chicken or vegetable stock
6 tablespoons butter, melted
salt and ground white pepper to taste
lemon juice to taste
minced fresh parsley, chervil, or tarragon

  1. Halve leeks lengthwise, trimming off the roots but leaving the base intact so most of the layers will hold together.
  2. In a large skillet add stock and bring to a boil. Add leeks and return to a boil. Cover and cook for two minutes, occasionally shaking the skillet. Drain (save the stock for soup).
  3. In a buttered 9 x 13 baking dish lay in the leeks cut side up and brush with remaining butter. Sprinkle with salt and white pepper to taste.
  4. Roast, uncovered until the leeks are easily pierced, 40 to 60 minutes, brushing occasionally with buttery juices. Serve hot sprinkled with pan juices blended with lemon juice and garnish with parsley, chervil, or tarragon.

Grilled Leeks (Adapted from: Joy of Cooking)

Serves 4

4 medium leeks (leave some greens on)
olive oil
salt and pepper to taste

  1. Prepare a medium-hot charcoal fire or preheat the broiler.
  2. Halve leeks lengthwise, wash and pat dry.
  3. Place cut sides up on a platter and brush with olive oil, make sure the oil gets into the insides of the leaves.
  4. Season with salt and pepper to taste. Grill leeks, cut sides facing the heat, until lightly browned, about 7 minutes. Turn them over once and grill for a few more minutes. The exact time will depend on the heat of the fire. Take care not to burn them.
  5. When done remove to a platter and season with any of the following
    1. Extra-virgin olive oil, and finely minced fresh parsley or tarragon.
    2. Mustard butter
    3. Basic vinaigrette or French dressing

Filed Under: Recipes

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Peonies have arrived ⭐️ Dramatic, ephemeral, f Peonies have arrived ⭐️ Dramatic, ephemeral, fluffy!  #peonies #flowerfarmer #farmerflorist #westernwashington
As Rebecca was planting cucumbers at twilight, she As Rebecca was planting cucumbers at twilight, she was reminded of this beautiful poem by farm favorite Ellen Bass. As the season really starts to ramp up, these reminders are important - enjoy the process! Go with the flow!
Neighborly reminder that our CSA season starts June 7th! Sign up at the link in our bio to get in on the fun. 🥒🍅🍆
There’s something really special about how lilac There’s something really special about how lilac’s moment and Mother’s Day line up each year. Flowers are the classic way to say thank you for the blessing of life, but if you’d rather say it with veggies, we  have those too 😉 See you tomorrow at the @bifarmersmarket 

& don’t forget about our summer flower club ~ the gift that keeps on giving 🌸🌷💐🌻 

#womenwhofarm #flowerfarm #mothersday #lilacs #lilacseason #farmersmarket
Meet our #farmcrew2023 ! First up is Bud the Cat - Meet our #farmcrew2023 ! First up is Bud the Cat - our top mouser! Bud made the journey from SC with Willow and Davis to join the team this year and has made himself a key part of our integrated pest management system 😸 He takes his job very seriously. First slide is bud lounging in our newly-cleaned perennial garden, but swipe through for kitten days  #farmcat #barncat #mouser #ipm #farmlife #pnw #flowerfarm #smallfarm
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