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Re: Comments and questions

Hello Christina,

You probably have more than enough leek recipes by now but here is one of my
favourites.  Come to think about it I haven't made it for some time. As soon
as mine are big enough to pull, I'll DO IT

Leek Vinaigrette

1 1/2 lbs. leeks
salt
vinaigrette dressing (made with 2tbls. white wine vinegar,
        salt,black pepper  and 6 tbls. mild olive oil)
2 hard boiled eggs, chopped
2 medium shallots, finely chopped
1 tbls. chopped parsley

Trim leeks and chop off green tops. Split them twice almost to the root ( or
once if only thin). Wash thoroughly and cook in a large pan of salted water
for 8-12 mins. or until tender. Drain well. they can be cooked 6-8 hours in
advance and left at room temperature.
Make the vinaigrette and add hard boiled eggs,shallots and parsley.  Arrange
leek, cut into shorter lengths if you wish, and spoon over the dressing.
Serve at room temperature.

Light, fresh flavour AND cheap! A good first course.


By the way what sort of a growing season do you usually have there?  I
visited some friends, a couple of years ago, who live at the beaches in
Toronto.  That was in April and the weather was dry but still cold.  I
presume it warms up quickly but is short lived? How warm does it get usually
and for how long? Do you grow tomatoes and if so are they any special, short
season variety?  I'm in the north of England and we get a short season also,
but not I think getting as cold as you in the winter,or, I would guess, as
warm in the summer. This year has been appalling  for us . Wet, wet,wet,
with an odd day of sun just to tease us.  Hey ho! Next year as every
gardener says.

All the best,

Paul Pickford
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