![\"\"](\"https:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2020\/11\/leeks-1.jpg\")
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Leeks, where have you been all my life? As I was making yet another pot of leek and potato soup today, I found myself wondering: When did I first see leeks? Why have I never seen them growing? Just when did they start showing up in grocery stores this time of year? I don’t really recall, but leeks are relatively new to me. As much as I love onions, surely I wouldn’t have wasted much time trying them out. I don’t recall ever seeing them in California, either.<\/p>\n
The Wikipedia article<\/a> has some clues: “Because of their symbolism in Wales … , they have come to be used extensively in that country\u2019s cuisine. Elsewhere in Britain, leeks have come back into favor only in the last 50 years or so, having been overlooked for several centuries.” Nothing is said about leeks in America. So more research is in order. <\/p>\n As for growing them, I probably won’t, for the same reason I decided not to grow garlic. Leeks (and garlic) like to grow for up to 180 days, it seems. That’s too long to take up space in the garden, especially for a plant as large as leeks.<\/p>\n Leek and potato soup is my favorite soup all of a sudden. It’s amazing how a vegetable so green and rich with fiber is so creamy in a soup.<\/p>\n According to the Wikipedia article, leeks were known in ancient Egypt. The Romans ate them. Our word leek<\/em>, says Wikipedia (and my dictionary confirms it) comes from an Anglo-Saxon word, which makes leeks that much more special to me: “The name ‘leek’ developed from the Old English word l\u0113ac<\/em>, from which the modern English name for garlic also derives.”<\/p>\n Leeks, where have you been all my life? As I was making yet another pot of leek and potato soup today, I found myself wondering: When did I first see leeks? Why have I never seen them growing? Just when did they start showing up in grocery stores this time of year? I don’t really … Continue reading “Back from the Dark Ages: Leeks”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,4],"tags":[],"class_list":["post-19838","post","type-post","status-publish","format-standard","hentry","category-culture","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/19838","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19838"}],"version-history":[{"count":11,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/19838\/revisions"}],"predecessor-version":[{"id":19852,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/19838\/revisions\/19852"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19838"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19838"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19838"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2020\/11\/leeks-2.jpg\")
\nLeek and potato soup<\/em><\/p>\n![\"\"](\"https:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2020\/11\/leek-3.jpg\")
\nThe entry for l\u0113ac<\/strong> in my Anglo-Saxon dictionary<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"