Tag Archives: leeks

Wintersown.org Revisited

WinterSown
WinterSown.org last year

Last year, the Snarky Gardener discovered wintersown.org, which gives away seeds that can be used to grow plants outside during the winter.  The idea is to sow your seeds in milk jugs (or other recycled objects) and then put them outside until the temperatures are correct for germination.  I had mixed results with the WinterSown system but I believe I made several mistakes that I am pledging not to make this year.  First of all, I tried plant too many seeds at once – 8 different varieties in just one carton!.  This time, I’m using my new 2” square soil blockers to keep the number of plantings to a minimum – just 7 starts per carton.  And only one variety per carton with identifying labels (what a concept!).  I’m also keeping the choices to those I know well, and that I have too many seeds of already – Red Russian kale, spinach, cilantro, parsley, and leeks.  All of these are cold weather hardy, so they are perfect for being winter sown.

wpid-IMG_20140120_172713.jpg
4 cubes per squish

 

wpid-IMG_20140120_173057.jpg
7 2″ cubes per milk carton

 

Another issue I ran across last year was watering.  The instructions explicitly said to open the milk carton to water but I got lazy and sprayed into the opening at the top.  The one carton I didn’t put bottom slits in did the best as it didn’t go dry like the others.  For me, putting my seed starting efforts outside leads to the “out of sight, out of mind” problem.   This time around I’m putting them right outside my back door, which I will pass everyday on my way to work and back.

Winter Solstice Greens

wpid-IMG_20131222_101858.jpg
Purple Top Turnips and Corn Salad – 12/22/2013
wpid-IMG_20131222_102757.jpg
Corn Salad – 12/22/2013

On 12/22/2013, we had a Winter Solstice miracle with temperatures in the 60’s with just a little rain. This allowed the Snarky Gardener to check out his garden to see what had survived. The mustard was a dried out brown, as the previous week’s lows in the teens killed it off (as expected). Next year’s potato patch will appreciate the extra biomass, fumigation and sulfur the mustard will provide. What did survive was the purple top turnips and the corn salad (pictured above) plus onions, leeks, and thyme. I picked through the turnip greens to thin them out then covered the remainder with leaf mulch to protect them until mid-March (like I did earlier this fall for the spinach, rosemary, and peas). Leeks and thyme were also pulled before the weather turned nasty again the next day.

Even though I’ve been fall gardening the last few years, I’m always amazed at what survives through the cold. This winter has been early and often with plenty of ice and snow. But out in the garden the greenness and deliciousness continues.  And March is just around the corner.

wpid-IMG_20131224_130318.jpg
Washing the corn salad – 12/22/2013
wpid-IMG_20131224_130302.jpg
Thyme and leeks – 12/22/2013

 

Turnip, Apple, and Sunchoke Soup

In case you have Jerusalem artichokes (aka sunchokes) and don’t know what to do with them, here’s what I decided to make with my own turnips, Jerusalem artichokes, leeks, onions, and garlic.  I made a few modifications, including adding turnip greens and not peeling anything (I’m lazy if not anything).  I would make this again so, but alas, I’m out of turnips for now.  Could always buy some at the local farmer’s market.

Turnip, Apple, and Sunchoke Soup

YIELD: 6 to 8 servings

Ingredients
1 leek, trimmed
1 small onion, coarsely chopped
1 garlic clove
1/4 cup extra virgin olive oil, plus more for drizzling
Fine sea salt
2 1/2 cups water
2 1/2 pounds turnips diced plus greens
1 1/4 pounds sunchokes, diced
2 tart apples, cored, and diced
Coarsely ground black pepper or Aleppo pepper
Medium-coarse sea salt

Instructions:
1. Cut leek lengthwise in half and rinse well. Finely chop leek together with onion and garlic.

wpid-IMG_20131123_160343.jpg

2. Heat oil in a large Dutch oven or other heavy pot over medium heat. Add leek mixture and cook, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add a pinch of salt and 1/2 cup of water. Bring to a gentle simmer, reduce heat to medium-low, and cook until water is almost completely evaporated, about 15 minutes.

3. Add turnips, artichokes, apples, and remaining 2 cups of water. Cover and simmer until apple is soft and flavors have blended, about 30 minutes more.

wpid-IMG_20131123_162315.jpg
Knobby sunchokes – 11/23/2013
wpid-IMG_20131123_162319.jpg
Turnips (including greens)
wpid-IMG_20131124_100559.jpg
Local apples

4. Puree soup using an immersion blender until smooth. Add salt to taste. Serve drizzled with oil and sprinkled with a grinding of pepper and with salt, if desired.

wpid-IMG_20131123_192508.jpg
Yum! Finished soup