The Farmer’s Market the weekend after Thanksgiving is always a bit of a downer. Some farms have taken the week off. Others have packed it in for the winter, much to the chagrin of those of us who visit the Farmer’s Market year-round. So I’ll give thanks to the farmers that were there this morning, hawking beautiful produce like these leeks.
Although they are related to onions, leeks are a very different product. They must be cleaned extremely carefully, because sand and dirt often gets in between the many layers. Once cooked, leeks have an amazing sweetness that works well in soups and stews. Or you could do like the ancient romans do: aliter porros.