Our patch of wild leeks out in a wooded section of our backyard. The gastronomical possibilities are mind boggling!
Washed and cleaned ready for eating...
The result... sauteed wild leeks in red wine and balsamic vinegar, mesclun from the hoophouse, our farm's 100% grassfed beef, Does Leap Farm Caprella.
Beverage: raw milk, local wine or homebrew.
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Or...dice up some JSF potatoes quick steam until ALMOST tender. Chop the leeks. In a large cast iron skillet. fry in butter made from the cream skimmed off the top of a gallon of Gary Davis' raw milk, fresh from their Cilley Hill farm. When the leeks are are wilted add a little more butter and toss in the potatoes and stir. Then press them down hard into the bottom of the pan with a spatula. Let them fry undisturbed until the bottom begins to brown. Flip over in sections to brown the other side. Scramble some fresh eggs from JSF and pour over the top, sprinkle with salt and pepper, cover with a bit of grated Cabot ceddar (or other local cheese). Pop in the oven under the broiler until the cheese is bubbley or starting to brown... YEAH... serve up with some (Shameless self-promotion warning!!!) King Girls' Maple Sweetened Oatmeal bread, toasted to perfection, spread with more of that good local butter.
FEAST!!!!
A small amount of steamed dandilons greens from the back yard are a great addition, add with the potatoes.
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