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leek
Descrição
HOW WE GROW IT
Sown in the greenhouse and transplanted by hand into deeply worked, composted beds. Leeks are
slow — they take months to develop, and we don't rush them. We grow them without synthetic
fertilisers or sprays, earthing up the stems as they grow to keep them long, white, and tender.
Harvested when they're at full size but still firm, cleaned and delivered with their roots on.
THE PRODUCT
Substantial, sweet, and genuinely mild — none of the sharpness you sometimes get from leeks that
have been in cold storage too long. The white and pale green shaft is thick and tender all the way
through, with a silky texture when cooked that makes them one of the most versatile vegetables we
grow. A serious ingredient, not a background one.
ORDERING DETAILS
– Unit: Sold by the bunch (2–3 leeks)
A TIP FROM OUR KITCHEN
Slice into thick rounds, cook slowly in butter with a pinch of salt until completely soft — this alone is worth making. Or halve lengthways, brush with olive oil, and char on a hot griddle pan until the outer layers are blackened and the inside is tender. Use the dark green tops for stock.
Sown in the greenhouse and transplanted by hand into deeply worked, composted beds. Leeks are
slow — they take months to develop, and we don't rush them. We grow them without synthetic
fertilisers or sprays, earthing up the stems as they grow to keep them long, white, and tender.
Harvested when they're at full size but still firm, cleaned and delivered with their roots on.
THE PRODUCT
Substantial, sweet, and genuinely mild — none of the sharpness you sometimes get from leeks that
have been in cold storage too long. The white and pale green shaft is thick and tender all the way
through, with a silky texture when cooked that makes them one of the most versatile vegetables we
grow. A serious ingredient, not a background one.
ORDERING DETAILS
– Unit: Sold by the bunch (2–3 leeks)
A TIP FROM OUR KITCHEN
Slice into thick rounds, cook slowly in butter with a pinch of salt until completely soft — this alone is worth making. Or halve lengthways, brush with olive oil, and char on a hot griddle pan until the outer layers are blackened and the inside is tender. Use the dark green tops for stock.
