Leeks, A Sophisticated Touch
Marty Martindale

Leeks look like a huge green onion, or scallion, and are liberally sprinkled throughout a history of thousands of years which likely  originated in Central Asia.LEEKS Later they evolved to being highly favored by the Egyptians, the Romans and the Turks.  Even Nero and Aristotle have been linked to leek history. A leek is also the official emblem of the Welch nation. These days, with less fame, people in the U.S. tend to link leeks to dishes like Cock-a-Leekie Soup and Vichyssoise, a potato soup.

Leeks are related to garlic, onions and green onions, and they distinguish themselves by being uniquely  subtle, even a bit musky, with a “well developed” onion flavor. Ramps are wild leeks and smaller.

With an interesting layered structure which harbors sand from the soil they grow in, leeks must be cut open, flushed and washed until the tap  water runs clear. Though they are troublesome to clean, they are well worth it for their distinctness. Unfortunately, markets charge for leeks by the pound and make you take a large part of the leek you will not use. It is the upper part which is usually  tough and not appetizing. Continue reading

Marty Martindale

Not only do we have the 2011 gift of the Mark Bittman’s latest Asparagus Matrix, ow titled, “Asparagus Chart,” but he has also made available, his list of 13 years’ of asparagus recipes in the New York Times.

Asparagus is a wonderful sign of spring, even if we can get it most all year now. We used to have only “fat” asparagus offered to us which meant quite tough lower ends. Gradually they bred narrower and narrower asparagus, and we sought only the slimmest for “tenderness’” sake. Continue reading