cutting the tops off leeks

tali · « **Reply #30 on:** August 05, 2007, 19:49 »

and for some reason i can not spell today lol

shaun · « **Reply #31 on:** August 05, 2007, 19:50 »

no worrys i'm like that every day

tali · « **Reply #32 on:** August 05, 2007, 19:52 »

so how do you save the seeds

shaun · « **Reply #33 on:** August 05, 2007, 19:56 »

just let them get to the full size like a ball and dry em upside down with a paper bag over the head (sounds a bit kinky) the seeds will drop into the bag.
ive not tried it myself but i think someone on here must have.
a woman on our plot lets a lot of her onions go to seed i think she uses them in cooking will have to ask her what she does with em.

tali · « **Reply #34 on:** August 05, 2007, 19:58 »

how big a ball

lol oeeerrrrrrrrrr

shaun · « **Reply #35 on:** August 05, 2007, 20:00 »

the ones ive seen are a tadge bigger than a cricket ball

tali · « **Reply #36 on:** August 05, 2007, 20:03 »

and its ok to let em get that big with out the leek being affected itself? is it true that if you pick them when there medium size they are better tasting??

shaun · « **Reply #37 on:** August 05, 2007, 20:07 »

if your saving the seed i should imagine the leek would be no good for cooking.not heared that one about medium size i just pick em from october right through to feb/march as and when i need them

tali · « **Reply #38 on:** August 05, 2007, 20:09 »

many thanks i'll take your advise and let those few go to seed

shaun · « **Reply #39 on:** August 05, 2007, 20:14 »

Quote from: "tali"

many thanks i'll take your advise and let those few go to seed

you have me worried now tali what if it all goes wrong will you blame me

tali · « **Reply #40 on:** August 05, 2007, 20:16 »

of course i will!!!! and you won't get any leek and potato soup either!!!!!

shaun · « **Reply #41 on:** August 05, 2007, 20:21 »

i much prefer carrot and potato

tali · « **Reply #42 on:** August 05, 2007, 20:25 »

mmmmmmmmmmmmmmm can you share recipes or is it top secret you may have to kill me if you tell me???

shaun · « **Reply #43 on:** August 05, 2007, 20:31 »

well this recipe has been passed down through 12 generations :roll:
you boil the spuds and boil or steam the carrots until they are soft
drain the water of and save it in a bowl
now mix em both together and blast them with a hand blender adding the water you saved a good dollop of double cream and blast even more untill you get it how thick or thin you like it ,a bit of salt and pepper to taste
and serve with a crusty balm thickly buttered

bring it on ramsey

tali · « **Reply #44 on:** August 05, 2007, 20:33 »

cooooooorrrrrrrrrrrrrrrrrrrrrr i'm coming round for dinner sounds superb!!!!!!

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