Leeks and bay leaves, ready to go into... uh... something. I forget exactly what it was. But whatever it was, I'm sure it was delicious. The leeks are the green tops that Ken chopped off and froze for using in stocks; we eat the white parts as a salad (cold with vinaigrette), or as a side dish, warm. The bay leaves come from our bay laurel out back. They're the best bay leaves I've ever tasted.
Defrosting leeks on the left, dried bay leaves on the right.
Yesterday I harvested some oregano. It's already beginning to flower. I dried my harvest in the dehydrator. I hope to do another batch today. And maybe take some photos.
I can smell it from here.
ReplyDeleteWhen I picked the lot for the last house I built for myself in Florida, there was a Bay Laurel Tree in the back, I was thrilled. The land clearing guy tore it out and left the pine trees, because he thought the laurel tree was "too messy." I was deeply disappointed, and all of the pine trees died within a couple of years.
ReplyDeleteMy students used to never know what leeks were... actually, neither did I, before encountering them in France. What about you, Walt? (Did you cook much, before going to France?)
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