Right now the canned goods aisles in the supermarkets are pretty bare, or if they contain anything it is mostly tomatoes and/or soup. However, fresh veg stocks seem to be rather better since, I guess, they are have to be restocked more regularly. Failing that, certainly around here (Thame, in Oxfordshire), there are a fair number of farm shops which tend to have a reasonable selection.
Nevertheless, it is the greens that tend to vanish last - I guess it's easier to get corn into kids ...and some spouses but not mine, I hasten to add. So I have some spring greens, leeks, and asparagus is in season (obviously given some of the other postings).
However, and this will become evident as my postings continue, while I like nice food, I am quite lazy. So, I chop them all up into small pieces and chuck them into the same freezer bag and with some frozen peas. Note that I only use the light parts of the leeks since the dark parts rather too strong in flavour.
From top to bottom on the left - asparagus (sliced into quarter-inch chunks), peas, leaks (quartered lengthways and sliced at quarter-inch intervals) and on the right the greens (sliced into 1-inch strips and then quarter-inch...you get the point). Other non-watery greens can be used, savoy cabbage works well and quartered sprouts even. Generally, I always include some peas and leeks but go easy on them. And you end up with a nice bag of green which I can chuck in the freezer...
The chopping means it packs down well so I can fit a lot of veg in the freezer (that bag has 2 leeks, 2 heads of spring greens, and a bunch of asparagus in it). Useful if you are freezer-space constrained. It also means that all the bits cook at roughly the same rate when I use them.
The freezing softens the veg so when they come out they need less cooking and retain a nice fresh flavours. They can be used many ways but the easiest is:
The point is, a little work now makes life a whole lot easier and qucker down the line.
Now, what to do with those leek tops...?
Nevertheless, it is the greens that tend to vanish last - I guess it's easier to get corn into kids ...and some spouses but not mine, I hasten to add. So I have some spring greens, leeks, and asparagus is in season (obviously given some of the other postings).
However, and this will become evident as my postings continue, while I like nice food, I am quite lazy. So, I chop them all up into small pieces and chuck them into the same freezer bag and with some frozen peas. Note that I only use the light parts of the leeks since the dark parts rather too strong in flavour.
The freezing softens the veg so when they come out they need less cooking and retain a nice fresh flavours. They can be used many ways but the easiest is:
- Grab a handful or two and chuck into a fine colander
- Thaw quickly by pouring boiling water from a kettle over them
- Chuck in a saucepan with a generous knob of butter, put the lid on and steam in the residual water. There isn't much so this will take minutes.
- Shake it around in the butter once it has boiled dry to coat and very lightly stir fry them
- Enjoy as a quick and surprisingly posh-seeming side
The point is, a little work now makes life a whole lot easier and qucker down the line.
Now, what to do with those leek tops...?
Leek tops? I usually just cook them up with the rest. My favourite indulgent leek recipe, which might take the edge off them is: fry chopped leeks gently in a cheerful quantity of butter, until wilted and soft and fallen apart. Stir in plain flour (a tablespoon, or more if it's many leeks). Stir in milk, a bit at first and then maybe half a pint, a spoonful of English mustard, and some strong hard cheese (cheddar, or whatever is around). Voila: cheesy leeks. (It's just leeks in cheese sauce, obviously, but making the white sauce round the leeks is much easier than doing it separately.) For an added touch, decant them into an oven dish and brown under the grill.
ReplyDeleteHa ha ha. I've just read ahead. Great minds...
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