I don’t cook with leeks a lot, but I’ve cut up at least dozens of leeks in my life – this is the first time I’ve come across this:
Setting aside the immediate thought: are leeks evolving into or devolving from onions RIGHT BEFORE MY VERY EYES? was struck by the beauty of it all. Details of this, and the next also fascinating if less dramatic leek I cut into:
After stopping to admire and photograph these beautiful vegetables, chopped them into bite-size pieces, mixed with halved Brussels sprouts, added a little olive oil, liberally salted and peppered them, spread them on a baking sheet, as roasted them in the oven. Earlier, had done the same to potatoes, yams, beets, and carrots, added whole garlic cloves, added thyme and rosemary and roasted separately – they take longer. Then mixed them all together and brought them to a post-caroling pot luck.
Several older couples attended -older than me, even. Imagine. A couple of people told me to tell my wife (who was off at the airport picking up incoming offspring) how good the vegetables were.
I smiled, and said I surely would.