Unlike the rest of my family, I have an aversion to onions. Or maybe it’s the other way around. It’s not pretty. I’ll spare you my rant. Likewise, I could cite a long history, with heavy childhood quagmire, but we’ll just leave it there.
Leeks, on the other hand, create no problems. They’re marvelous and so beautiful in and out of the garden. So it’s a glorious compromise, all the way around. (Shall we say that potato-leek soup is one of my favorites?)
And I’ve developed quite the love for garlic. In and out of the garden.
Jnana's Red Barn 
Leeks have a nice mild flavor and go well with many dishes. Onions can be quite potent.
Your perspective may likely be repeated often from my lips.
Now I’m wondering, any preferences when it comes to storing them for the winter?
I actually don’t grow my own, so I can’t give an experienced answer. I think it depends on how cold winter is where you are; if the ground is not frozen you could just leave them in the ground. Some people blanch them and then freeze them in plastic bags.
Our ground freezes tight through the winter, which leads to many variations on storing them as long as possible. Some years we’ve put them in buckets with sand and stored them in a cool spot. Last year we used layers of hay in coolers we kept in the cellar. Rot eventually sets in all the same. We’ll just have to be bolder about eating them all earlier.
My Dad loved Garlic and Leeks. He used to go to one of the Garlic festivals in Virginia. He would eat it raw all the time. Too much for me though. 😀
my late Bob used to make wonderful vichysseiss (potato soup) which he used leeks half and half with onions, but I suppose one could use leeks by themselves…also required potatoes, and then added Half-n-Half after he ran the other stuff through a sieve. This was wonderful! Also, re storage….when the leeks were fresh in season, Bob would prepare the leeks-onion browned in margarine, then put appropriate measures in plastic ziplock bags and freeze the bags.
Bob was actually a firefighter by profession, Chief of our city department. He was the best cook in our family…I am not much of a cook, I just wrote about it. 🙂
I’ve heard some great things about firefirghters’ cooking. Suppose there’s a great cookbook or even novel there. You have lived quite the life!
As an old-timer with our fire dept., Bob used to lament the fact that the young crews usually preferred pizza or other take-out to home cooked meals.
He probably remembered when pizza first appeared.
even I remember when pizza appeared 🙂 I don’t think my kids (ages 55-63) ever had pizza when they were growing up…believe me, if it was widely around it would have been one of my menu mainstays….in a time when we had hotdogs as a Sunday dinner. I supported them for two years on my own on what a newspaper writer/reporter made in those days.
And we were considered “elite!”
who’s saying we ain’t elite??
Well, it’s usually with “liberal” attached and a whiff of privilege.
Yep, that’s me, liberal elite and opposed to deplorables?
I missed the hippie era, though… when I graduated high school we were still looking up Korea on a map (and losing several of my best buddies to exploding tanks and the like. But I spent most of the 60s with a passel of kids, some of which were wanna-be-hippies but too young.
You sound like you would have fit right in, anyway, free spirit that you are.
yeah, all we had was some bootleg wine from a local farmer
Vichyssoise pardon my French.
Forget the spelling, let’s eat!
I had to check the spelling. Bob had been in the army in WWII, and stationed in France.