I just had to share these wonderful leeks with you today.

We grew the leeks around some silver-beet originally as a oniony kind of protection against bugs and then, once the silver-beet had completed its cycle, the leeks blossomed.

What do two people do with an abundance of leeks? Well, the neighbour’s benefit and Jen said she’s making a sort of caramelized leek soup. Yum.

My favourite way to cook them up is to caramelize them with balsamic, Himalayan salt and loads of pepper and use this thick, unctuous mass as an hors d’oeuvres with sharp cheese on a cracker. Of course, a good red wine would feature here.

This particular leek ended up being cooked with mushrooms, garlic and basil for our breakfast today with eggs on top. Such a brilliant late breakfast. Pictured with the leek is the very first Lebanese eggplant of our season here and my mouth is already watering thinking about grilled eggplant, teamed with grilled/BBQ’ed zucchini, asparagus and haloumi in a vegetable stack on a bed of mash drizzled with truffle oil. M-m-m-m-m

We’re always happily surprised when something regarded as a cooler climate plant achieves such abundance in our hot climate garden.

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Thanks for joining me at Our Small Farm, see you next time. LINDA