The humble leek is bursting with flavour, excelling both as the star ingredient or acting as a seriously tasty addition to enhance dishes.It’s generally the white part of this allium which is consumed, as the green leaves are very tough, but rather than go to waste, why not use this part in a soup or stock? This year our leeks have been growing on our Festival Field but will be planted elsewhere on The Farm next time. This crop rotation is essential to limit the risk of disease.
Long term harvesters
Our 18,000 leek plantlings were popped into fields in batches, during our early summer Community Farmer Days, with the first crops being harvested in September. These veg will continue to produce until March - so you can expect leeks to be a welcome addition to your veg boxes over the winter months!
Leeks are always a staple here at The Farm, one of the reasons being they are such a hardy veg. Many crops can perish during the winter months, but our leeks remain strong and can even be harvested when frozen, which makes them rather hard to trim down!
Leeks are one of the most labour intensive veg we grow. They’re slow growers and in the ground for a long time. And they don’t have many leaves, which means weeds are often abundant. It’s essential we eradicate these as they can out-compete the leeks, restrict their growth and take their light. As an organic farm, we don’t use pesticides, so all this weeding has to be done by hand.