The weather is giving me mixed feelings. The sunny days get my planting spirits up and I keep my fingers crossed, hoping it stays warm so all my little transplant buddies can grow and get to their more permanent home in my garden. Then, along comes the cloudy, rainy days and down go my spirits, joining the droopy leaves of my plants, but the never ending rain and cool temperatures cannot last forever! The old adage “behind every cloud is a silver lining” rings true because the wild leeks this year are the best I have seen for a long time. They are plentiful, easy to dig up and the bulbs are an awesome size. They like the cool rainy days as do the patch of nettles that I have. They are growing like the “good” weed that they are as is the green garlic that I use like green onions. It’s all good—the warm sunny days are coming.
Wild Leek and Nettle Soup
1 1/2 cups wild leeks, stems and bulbs coarsely chopped
1 1/2 cups shiitake or regular mushrooms, stems removed
1 cup asparagus, woody bottom end removed, coarsely chopped
1 cup celery, coarsely chopped
1 cup nettle leaves, handle with care!
4 stems of green garlic or four cloves of garlic chopped
5 cups water
Sea salt and black pepper to taste
1 cup 35% cream or coconut milk
In a large pot, combine all vegetables and five cups water (or just enough to cover the veggies).
Bring to a boil and reduce to a simmer for 20-30 minutes
Transfer to a blender or using a handheld blender, process until smooth.
Add the cream or coconut milk. Add salt and pepper to taste and gently reheat.
Simple Wild Leek Pesto
I use this recipe for the wild leeks and also for all the herbs that I have growing over the summer. I freeze it in the small mason jars (125ml) and use it all winter in soups, rice, mashed potatoes and salad dressings. The flavour is awesome, just like fresh from the summer. I omit the sunflower seeds and add a little bit more oil and sometimes a bit of water if it’s too thick.
2 cups packed wild leek leaves and bulbs
1/4 cup oil
1/2 cup cashews or sunflower seeds
Sea salt to taste
Coarsely chop the wild leeks.
Add the leeks, oil, nuts/seeds of choice and salt into your blender and process until well mixed. If it is too thick add some more oil or water.
Transfer to a bowl and serve with crackers or bread or freeze for later use.
*I have made the pesto using a food processor and a blender. The smoothest texture comes from using the blender. It’s whatever you like.
