Sunday, June 26, 2011
Year-old Leeks Make Awesome Breakfast Sandwiches
It was a fairly lovely weekend, weather-wise, so we decided to spend some time prepping the vegetable gardens for summer planting... pulling weeds, working the soil a bit, and spreading out whatever compost our bins had produced over the course of fall/winter. But, it was also time, I decided, to pull the leeks!
For the second year in a row, I'd overwintered a couple dozen Bandit Leeks -- a cold hardy variety which produces nice thick stalks with a pleasantly sweet, mild flavor. I love winter-hardy vegetables like the bandit leek for their ability to give me backyard-fresh produce so early in the season -- a true gift, especially after a long, hard Wisconsin winter. And it seems a bit of a miracle to me, at times, that these lovely tender spring leeks are the product of an entire YEAR of growth.
These pictures are from our crop last year (this year's leeks were eaten down a bit by hungry bunnies, so they weren't quite as photogenic):
We had leftover rolls from some Cuban sandwiches we'd made the evening before, as well as some Virginia ham. So, along with a bit of Swiss cheese, everything came together to create a lovely, flavorful spring sandwich. You can just imagine the sweet, slightly oniony flavor of the leeks pairing just perfectly with the salty ham... and dancing gracefully on your tongue with the subtlest hint of cool, tender, anisey tarragon.
To me, this is the perfect kind of food. It's the sort of dish that makes the most of that perfect moment in a given season. In this case, it's lovely convergence of winter greeting spring, dormancy springing to life, and hunger meeting the ultimate in satiation.
©BURP! Where Food Happens
Want more? Read Lo's latest ruminations at DEVOUR Milwaukee, her Milwaukee Magazine blog.