Category: Onions and Leeks

  • Vegetable Broth from Leek Greens

    We are asked all the time; can I do anything with leek tops? Yes! Make some homemade vegetable broth! It is so easy to make and far superior tasting to anything you can buy. Making broth at home takes an hour or so and just a few minutes hands on time and lucky you, you are in a CSA so you most likely have everything you need to make at least 2 quarts of broth almost every week!

    Soups, risotto, grain dishes, stews, braising dishes all will taste brighter and more interesting with homemade broth.

    This is a photo from last weeks haul. I knew I wanted to make broth with all those beautiful green tops and trimming; leek tops, carrot tops, kale stems and lettuce heart.

    Here are the leeks trimmed.

    You’ll want to wash the green leek tops really well and save the white leek body for another use. 

    I cut the tops up so the dirt will fall out and put them in the sink with lots of water and swish them around really well.

    Cut up everything else you are using and wash them separately from the leek tops, the leek tops are really dirty but everything else you can wash together.

    There are no rules here, use what to have and what you like; potato peels, apple cores, seeds and guts from butternut squash, peels from beets or kohlrabi, anything–really try anything you have. I’ve never made broth and thought, oh, that didn’t work…. I will say, when you have leeks you almost don’t need anything else. They are that flavorful on their own.

    Cover the prepared leek and vegetable tops and scraps with water, just barely cover them, and add some salt and pepper and maybe a bay leaf or some herbs if you like and bring it to a boil. Boil it medium hard for 5 minutes or so then lower it to a strong simmer for about an hour. Make sure the vegetables stay covered with water, but not too much you don’t want to water it down.

    All the vegetable scraps and peels are mostly water and will break down after cooking for an hour or so and it will smell great when it is done. Taste it as you go add salt and pepper if needed. It is really interesting at first it will taste like mud, like ewww… you will think, this isn’t going to work. After a half hour or so you will start to taste each vegetable and think; I don’t know, is this going to be good?… and after an hour or so it will taste round and full and really flavorful and you will wonder how you ever used store bought broth out of a box.

    When it’s done let it cool and strain it and store it for a week in the refrigerator or freeze it.

    Make some risotto or minestrone soup and enjoy. I’m sure you will be happy with your efforts.

    Mo

     

     

  • Melted Leeks

    Melted leeks are a delicious side dish and a great addition to big holiday meals. A small portion of leeks packs a big flavor punch when added to heavier dishes like mashed potatoes and dressing.

    Melted leeks are super simple to make (recipe at the bottom) and can be made ahead and reheated or served at room temperature, so perfect for holiday meals! You can serve them alone, as a side dish, with your turkey or ham, macaroni and cheese, lasagna. Just a spoonful will add a nice pop to your holiday dishes, kind of how cranberry sauce adds a little zing.

    I topped some mashed potatoes with melted leeks and sage brown butter, it really elevated plain mashed potatoes. You could do the same with dressing. I didn’t mix the leeks in because some people/kids might not want leeks but you could mix them in if you like. Plus, I kind of like how it looks.

    Below photo is a simple appetizer-melted leeks and cheese on small bite size pieces of buttered toast. Sort of a deconstructed French onion soup. This would travel really well if you need to bring an snack or appetizer to a friends house.

    Melted leeks are simple and fast to make. You’ll need;

    • 3 or 4 large leeks
    • 3 tablespoons of butter
    • 3 tablespoons of olive oil
    • a splash of water, broth or white wine
    • salt and pepper to taste

    Clean your leeks and slice them into rounds.

    Add the leeks and the rest of the ingredients to a pan and cook on a medium low heat with the lid on for 20-30 minutes.

    You don’t want them to brown, just collapse and ‘melt’.

    Taste the leeks and see if you want them softer or if they need more salt or pepper. Depending on what you are eating these with you dress them up further and add a splash of cream or some parmesan cheese, maybe lemon zest?

    Thanksgiving is my favorite holiday. I can’t wait to use some of my CSA bounty in our Thanksgiving Feast. Leeks will be somewhere on our menu. Hope they make it on yours too.

    Have a great week.

    Mo

     

     

     

     

     

     

     

  • Shallots and the Perfect Vinaigrette

    We have a magnificent crop of big and perfectly grown shallots this year.

    I love how the mild flavor of shallots elevates just about any dish. There is no bitterness or hot bite like an onion or garlic. Shallots are lovely raw in salads or salad dressings because of the mild flavor they bring-rounding out the different flavors in a dish. Raw they have a pleasant crunch not fibrous like an onion. Cooked they melt into the background of a dish, only bringing a bulby allium background flavor with no texture.

    Shallots are a great substitution for garlic if you don’t want the punch or bite garlic brings to dishes like guacamole or hummus.

    I went to Culinary School (years and years ago). The first thing we learned to make and and incorporate into our dishes was a vinaigrette using shallots. We learned to taste for balance-the flavors of the oil, vinegar, salt and shallots in different proportions. When these 4 ingredients are in harmony it is magic and can make any simple vegetable or salad shine.

    Start with;

    • 2 large shallots minced
    • 1 teaspoon salt
    • 1/2 cup balsamic vinegar or a mix of any really good vinegar you like
    • 1 cup really good olive oil

    In a bowl or jar combine the shallots, salt and vinegar and stir until the salt has dissolved. Gradually whisk in the oil and taste, really taste. Is the vinegar to sharp? Add more oil. Is it too mild? Add more vinegar or a squeeze of lemon or lime? Want it a little sweet? Add honey or orange juice. Taste and adjust, taste and adjust.

    Use this as a dressing for any fruit, vegetable cooked or raw, legume, proteins or cheeses you like. Serve it with a crusty bread for sopping up the juices left and you will be very happy.

    My new favorite dish this year is using this vinaigrette on the roasted chilies we have been getting in our CSA share. I just clean and cut up the roasted Anaheim’s and top it with this vinaigrette and some queso fresco (chef’s kiss*).  So simple.

    Have a great week. See you at pickup.

    Mo

  • Leeks

    This week we are getting leeks in our share, they are one of my favorite alliums to eat and cook. Leeks are mild and tender and beautifully compliment just about any vegetable or protein you want to pair them with. The taste is distinct and the texture meltingly tender. We usually see leeks in the Fall or Winter CSA shares where soups and braising techniques are seasonally popular. What a treat it is to have them now, in July!

    If you are new to leeks, or really any vegetable, I suggest preparing them simply to showcase their most basic taste and texture. See how to clean your leeks here then maybe try grilling them whole like this? You could serve your grilled leeks with a simple dressing or just olive oil and salt and pepper.

    If you don’t want to grill or even have a grill maybe cut them into coins

    and sauté them in a little olive oil and or butter. I like to use both. I added some zucchini but you could certainly just have sautéed leeks as a lovely stand alone side dish.

    Herbs would be nice added here at the end of cooking. I have some pesto I think I’ll add to this and have it with salmon tonight for dinner. Here is a photo with the pesto. It was really a nice addition, yum.

    Have a great week. See you at pickup.

    Mo

     

     

  • Spring Onions vs Scallions

    We grow loads of different onions here at Red Wagon. Check out this post to get an idea just how many. One type of onion not in that post, that you’ll be getting week is Spring Onions.

    Spring onions often get confused with scallions or green onions. Scallions and green onions are the same. Spring onions are different, they are on the bottom in this photo, scallions are on top.

    Spring onions are onions harvested very young once they start to develop bulbs.  The whole plant, bulb and green stalks are very tender. Scallions have a longer white shaft and won’t bulb and will get tough if left in the ground to grow too long. Spring onions if left to grow will get bigger round bulbs and basically grow into a common onion.

    The whole plant of any allium/onion is usable. In older plants the green part might be tough and you might not want to eat that part raw, but you could use tough onion greens in stocks or braises or chopped in soups or stews. I made a pesto out of my spring onion greens. I followed  this recipe. and subbed the onion greens for the scapes.

    Spring onions are tender and delicious. Add them raw into salads or sandwiches. If you are roasting some vegetables add some spring onions. I roasted my spring onions and I added the fennel we got this week too. This will be a great addition to a grain salad or Buddha bowl or just add a vinaigrette and you have a really nice side dish.

    Have a great week.

    Mo

     

     

     

     

  • Classic Leek Vinaigrette

    I love this classic French preparation of leeks. I think leeks prepared this way are sort of reminiscent of asparagus. The mustardy vinaigrette is bright and tangy and a perfect accompaniment for heavier winter meals like stews and soups. I really like to make this for Christmas or Thanksgiving meals when I want one dish, other than cranberries, that isn’t rich and ‘beige’ or a lettuce salad.

    This couldn’t be easier to make. You clean your leeks, I cut mine in half.

    Boil the leeks for 8 or 9 minutes, they are done when you can pierce them easily with a knife. You want them cooked well, not crunchy. When they are done drain them well.

    While the leeks are boiling make a vinaigrette.

    • 2 tablespoons Dijon mustard
    • 1 tablespoon red wine vinegar
    • 3 tablespoons extra virgin olive oil
    • salt and pepper
    • optional toppings are hard boiled eggs, capers, crushed croutons, parsley or chives and more pepper.

    Whisk the mustard, vinegar and oil together and salt and pepper. Arrange the leeks on a platter and spoon the vinaigrette over the leeks.

    This is a really nice side dish as is. You can prepare it to this point and leave it out for a few hours. The leeks will soak up the dressing and that is a good thing. If you want to add hard boiled eggs or croutons or bread crumbs you want to do that right before you serve it.

    Hope you are enjoying your Winter CSA. I am.

    Mo

     

     

     

     

     

     

     

  • Potato Leek Soup

    This is an update of a very old post. Potato leek soup is one of my favorite Fall and Winter meals. It is simple to make and completely adaptable to add any vegetables, cheeses, herbs or proteins you have or fancy. I’ll list some of my favorites in the recipe as ‘optional add-in’. But use what you like and what you have.

    This is the basic recipe you want to start with.

    • 3 medium leeks washed and cut into circles. See how prepare your leeks here.
    • 1 1/2 to 2 pounds of potatoes chopped
    • 2 tablespoons of butter or olive oil to sauté the vegetables, I used a little of both
    • 4 cups of liquid, you can use vegetable or chicken stock, or water or milk-dairy or plant based. I used 1/2 water and 1/2 dairy milk
    • Salt, pepper and any herbs you like. I tie up my herbs bunches so I can easily remove them if I am using woody herbs like thyme and oregano. If I am using soft herbs like parsley or cilantro, I just throw them in.
    • Optional additions; any vegetables like carrots, celery, turnips, parsnips you will want to add in the beginning with the potatoes and leeks.
    • Optional additions to finish the soup; any cheese. I like to use up odds and ends in my cheese drawer, cream cheese and cheddar or gouda are really nice. Bacon! Roasted green chilies are so good in this soup. Broccoli or any greens are good too. Pretty much look in your refrigerator and see what needs using up and it will probably be a delicious addition. More herb like chives or more parsley or cilantro are a nice finish to this soup.

    Cut up the leeks and start to sauté them in the oil and or butter and salt and pepper. Wash and cut up the potatoes while the leeks start cooking.

    Add the potatoes and whatever liquid and herbs you are using, you might need more liquid but start with 4 cups.

    Let that gently simmer for 30 minutes or until the potatoes are really soft and the leeks are melty.

    It’s kind of hard to tell from a picture, but this is about done. The potatoes are completely tender and the leeks are collapsed.

    Taste it and decide if it needs more salt or pepper. You also need to decide if you want to blend this or keep it chunky.

    I used my immersion and left some chucks. I added some cheese, cilantro and a few red pepper flakes.

    Mix that up and taste it and decide if you want some milk or broth to thin the soup.

    Humble simple delicious every time.

    Have a great week.

    Mo

  • How to Clean and Prepare Leeks

    I love leeks. I always grow lots of leeks, scallions and chives because I prefer them to white or yellow onions. You will have leeks as a choice this week in your CSA share. I hope you try them.

    Onions and leeks are completely interchangeable in uses. Leeks are always sweet, never hot or spicy like some onions can be, and have a distinct oniony flavor that doesn’t get lost in dishes. Texture wise, when you cook them they almost melt into the background of a dish. Many leek recipes will say; ‘cook leeks until meltingly soft’ that is one thing that makes them special.

    Behold the leek. They sort of look like scallions but the leek stems are flat and scallion and onion stems are round and hollow.

    They take a little more effort to wash and prepare compared to a humble onion, not much more, and with leeks you don’t have to deal with onion paper flying all over your kitchen. One thing is for sure, leeks are dirty. They are either dirty or very dirty. They catch dirt and sand in the layers in their stems.

    First thing you want to do is cut off the tough dark stems and leave all of the white bulb.

    You can save the stem for stock or compost it. If I have room in my freezer I throw them in the freezer and make stock when I have enough other vegetables.

    Next you want to cut off the little ‘root beards’ and decide if you want to keep your leeks whole or cut them into rounds. Usually if you are braising them you will keep them whole and cut a slit down the middle, if you are using them in a soup base or sauteed you will make them round.

    Fill a bowl with water and either swish your whole leeks in the bowl to wash the sand out.

    Or throw your rounds in the water and swoosh them around to let the sand sink to the bottom.

    Fish them out of the water and-TaDa! Your leeks are ready use!

    Use these in any dish like you would onions and I think you will really like the pronounced sweet onion flavor and texture leeks have.

    Mo

     

     

     

     

  • Grilled Onions and Grilled Onion Dip

    Ahhh, the humble onion.

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    Amy reminded me the other day just how delicious and versatile grilled onions are.

    They complement any grilled dish and really round out a meal. Plus they are dead easy to make.

    Just a little oil and salt and grill to your liking.

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    I really like to cut the onions thick and carefully grill them so they don’t fall apart (you can put a skewer through them to help hold them together) and right before they are done I like to put BBQ sauce on them and grill them just a little longer.

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    These make great toppings for burgers or grilled vegetable sandwiches.

    I wasn’t planning on posting a dip recipe, but I made an onion dip with some of the grilled onions I made and-oh-my-gosh was this good.

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    I used;

    • 3 small grilled onions chopped up
    • 1 cup of sour cream
    • 1/2 cup of mayonnaise
    • a little less than a 1/2 teaspoon each of dried garlic powder and white pepper and salt.

    I mixed it all up and 4 of us ate almost all if it. You should make this.

    Have a great week. I’ll see you at pickup.

    Mo

     

     

     

     

     

     

  • Spinach and Onion Strata

    This is an easy go-to, adaptable, make ahead meal. Use any greens or alliums you have, use a lot or a little.  Use up any bits of cheese or meat or vegetables you have in the refrigerator, anything you have will be delicious.

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    I had some onions, spinach and mushrooms leftover from some pizza I made earlier so I used up those leftovers. I made this in a loaf pan. You can easily double this and bake it in a 9 X13 pan.

    Spinach and Onion Strata

    I used about *2 cups total vegetables
    1/2 teaspoon salt
    a few cranks of fresh black pepper
    4 cups cubed bread
    about a cup of cheese
    1 1/4 cups milk
    4 or 5 eggs
    1 tablespoon Dijon mustard

    *You will want any vegetables you use in  your strata cooked and cooled before you assemble the dish, so do that first.

    Next spread one third of the bread cubes in a well-buttered oven proof dish. Top with one-third of your vegetable mixture and one-third of the cheese. Repeat layering twice with remaining bread, spinach and cheese.

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    Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and chill strata for eat least 8 hours or up to a day. All that egg and milk need to get soaked up in the bread. IMG_1149

    Preheating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

    Mo