…It took us a while, but we finally got to reap the benefit of the seeds that we planted way back in March. Our leeks have reached the size where we can now eat them. Although they are not as big as their grocery store cousins, they still have a really great flavor. I blanched them for about 3 minutes, coated them with olive oil, red wine vinegar, temptress garlic (see last post), thyme, salt and pepper…they then went in the oven for 10 minutes at 400 degrees on a cookie sheet…they came out fantastic and were a great side dish to our country style spare ribs!
-Josh
