As soon as I was old enough to pop a seed out of an orange and into the ground I became fascinated with gardening. It was often to my mother’s dismay, as I had the windows and ledges in my bedroom full of little pots of dirt with various things growing in them. The pots were small, so the cantaloupe vine, the pineapple top, the sprouted avocado, and the tiny little orange tree had no chance of bearing, but I stuck with them all the same.
When I moved into my own place the day after I graduated college I started digging an herb garden. In the center of the garden I grew leeks. Back then no one knew what a leek was, much less grew them, but they were easy to grow, heat tolerant, withstood my clay-like soil, and looked great in the center of my herb garden; I was the neighborhood pioneer!
I still grow them (thankfully they self-seed). If you’ve ever found yourself shopping for them at the market and seen the high prices, you should consider growing them too. They can be grown successfully from seed, but impatient gardener that I have become, I look for trays of leeks already sprouted, and well on their way.
I was thrilled to find these two six packs of leek plants when we went to historic Soulard Farmer's Market over the weekend. Those I planted years ago always come back, but I find myself using more and more with each passing season, and consequently needed to double my plantings. One of these six packs will go into the ground, the other into a container.
If you’re a gardener and enjoy using leeks, I can’t encourage you enough to give them a try. As with all homegrown vegetables, the fresh taste unsurpassable.
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