Recipes and Stories

26 April 2018: Asparagus, Leeks, and New Potatoes

April 26, 2018

Tags: Asparagus, Stir-fried Asparagus, Classic Southern Cooking, Stir-frying, New Potatoes, Spring Leeks, Spring Cooking

Stir-Fried Asparagus with Leeks and New Potatoes
Before the season for asparagus passes completely, here’s another great stir-fry that brings it together with two other favorite spring flavors, young leeks and little red new potatoes.

This is the kind of thing my mother would make when I was growing up, since Stir-frying is one of her favorite cooking techniques. Not only is the technique quick, it does wonderful things for the fresh produce that is no further than her back yard. (more…)

14 March 2018: A Gratin of Spring Leeks

March 14, 2018

Tags: Leeks, Leeks Au Gratin, Spring Leeks, Classic French Cooking, Classic Southern Cooking, Au Gratin

A Classic Gratin of Spring Leeks
We rarely think of giving leeks in a starring role in cooking. More often than not, this kitchen workhorse is expected to retire into the background, lending its subtle, fresh flavor to the more showy main ingredients of a soup, stew, sauté or occasional casserole.

But leeks are a lovely vegetable and when they’re given the center of the stage (or plate or pan if you will) they really do shine, especially in the spring. (more…)

29 March 2014: Spring Carrot Soup

March 29, 2014

Tags: Spring Cooking, Spring Carrots, Spring Leeks, Classical Southern Cooking, Carrot Soup, Soup

The text you type here will appear directly below the image
Here on the coastal plain of Georgia, spring carrots have been turning up at the farmers’ market for a couple of months, but it is now that they’re really hitting their prime. Friend Relinda Walker, the proprietress of Walker Farms, grows both the usual orange and colorful rainbow varieties of sweet young carrots. Laid out with their bright, fresh greens still attached, they’re as beautiful to look at as any bouquet of flowers you can imagine. (more…)