The Leek Harvest

Well, we worked very hard this year growing our leek patch!  This will give us another crop to head into winter with along side the bulk cabbage.  We'll have enough obviously for all markets and even some to share wholesale with select retailers and food box shares.

Ben and the lifter. We've used the 'lifter' to uproot the leeks to make for easy pick up. Our carrots were a crop failure this year and usually we use the lifter this time of year on the storage carrot crop.  Works like a charm.

Our men sorting, knocking excess soil from roots and piling for pick up.  The leeks will be stored in large bins in our cold storage area in the barn.

Benny and quality control! They are gorgeous and most are a large size!  He hilled them with the potato hill'r only once this year.  You end up with a longer white, edible part that way.

Ben spends a lot of time instructing our young Shepherd, Panzer. One of the smartest pups we've ever had! He absolutely LOVES the fresh soil after the lifter goes through!  He was just rolling and rubbing his face in the dirt!!
~Our leeks will be available at Dufferin Grove Organic Farmers' Market and The Brickwork's Farmers' Market all winter! ~

Leeks, Chicken & Mushrooms

Next to leek soup with bacon, this is another favorite leek recipe of mine!

3-4 lbs of Chicken pieces.  In a very large skillet I brown my chicken, skin too, in some coconut oil. Give each side a good browing on medium high heat for 5 mins or so each side.  Remove to plate.
2-3 tablespoons dark yellow organic butter goes into the same skillet with the chicken/coconut render.
Add 3-4 large chopped leeks to the skillet next. Optional a chopped shallot or two.
Add as many shittake and oyster mushrooms as desired next in skillet!  Lots are best!
Render down until leeks are soft.  10 mins or so.
Add 2 tablespoons organic flour and stir and cook in for a couple minutes.
Add 3 cups Chicken Stock to your skillet next.  Bring to a boil and stir until creamy! If it's too thick, add more stock.
Add your Seasonings! We use thyme, minced garlic, sea salt and fresh cracked black pepper.  All to taste.
Add your browned chicken back into the skilled and cover.  Simmer over low heat for a good half hour until chicken no longer bleeds when pierced.
Serve with wild rice.  This was supper last night and the whole house smelled wonderful, warm and very appetizing!  Enjoy!