Ali, Thanks for your participation. I can't wait to try the scones. Right now I'm a manic in the garden and kitchen preserving. Everyday I bring in about 25 leeks to sauté and freeze. Today I'm going to try a pot, leek and celeriac soup. Sounds like it will work LOL.🥰 Today it's like someone turned the switch and leaves are falling and all the plants seem to know the end is near.
LOL ......I'd have let you slide too. I so appreciate your participation, and can't thank you enough. BTW we've converted to "toasties" instead of "grilled cheese" at least for the moment🥰
Oh now it’s good to see what they’re supposed to look like! I’m very impressed with the standard of cookery there - those recipes look delicious! Well done everyone.
I hope yours grow better through the coming months, so you can have a taste.🥰 Frosted here last night...glad I got the last of the peppers in. I think I'll tackle herbs today...winding it all down now.
I'm so glad we tried this. Really bummed that your SD card failed you! But we can discuss our thoughts on the next live. I'm sort of thinking the variety is not stable yet and flavor is not consistent from one to another.....at least that's my current working theory LOL. Try them roasted and then in a grilled cheese sandwich and let me know what you think.
Welcome on board! I've been a sub on your channel for a few months. I was hoping the SSPC would have gone a little better for you.....seemed like you had the edge. Rough weather year for UK gardeners. Pests were my biggest issue, especially the bunnies early on.
Ahhh interesting to see that I wasn't alone in my assessment! Great collab Robin and thank you so much for inviting me to be a part of it ❤ I think I will grow again just to try and match the size of everyone else's!!! 😅😅
I think there's quite a variation from plant to plant, and size. Maybe the variety is not quite stable yet. Always fun to try something new. I do appreciate your being a part of this collab. I'm in a rush now to get things preserved🥰 as night temps are dipping here.
Hi Robin 👋 I've never thought of trying Garleek, I might give it a go next year! You all did a great job of growing and cooking the Garleek to show us lots of options so Thank You! 😊
Brilliant collab Robin ❤ I really enjoyed it, everyone did so well. That toastie I must try. Maybe Danny can cook me one in his new shed when its up and running but don't mind a polytunnel meal either 😂
Well he definitely needs to make you a shed toastie. I was so amazed at how roasting the gar leek and putting it in a toastie with some well aged cheddar and habanadas really brought out the garlic flavor. Either that, or the flavor is not stable from plant to plant yet.🥰
This is a really interesting collab. Thanks to you sending out the seeds to everyone and to all the collaborators for their varying ways to cook with the garleeks Brilliant. Well done all
Great collab, and nice cooking ideas! After hearing about this garleek all year, I guess I hoped the reports were more to the garlic side taste-wise. I have garlic chives - they are tasty, but if I want garlic taste, I have to use garlic. 😋
Well done everyone for taking part. I've never heard of 'Garleek' before so I was interested to see how it tasted. Some interesting recipes and a very burnt pie 😂. A shame it didn't have a stronger garlic flavour but well woth the time tsken to experiment. John
Thanks John. I always enjoy trying something new. It's so enjoyable to have a community to share that with. It's definitely a strong leek, but not quite sure it's a true garlic flavor. I have a few more growing on to experiment with.
Hi Robin, I had only vaguely heard of garleek... they have not really been on my radar. However, although you all had a mixed view of them, it was interesting to see the different recipes. I have to say Danny's toasties looked delicious, as did your pastries.
I still have mixed thoughts on them too. I've been roasting and sauteing regular leeks for 3 days...to freeze and make soups. I definitely think I like the pure flavor a regular one. But I need to give these a fair trial. I did 3 varieties of leeks (yes, I have a loose screw). So next year I need to dial back on how many I grow over all.
Hey Robin 👋 Just subbed. Great collab. Interesting results. I wonder how cold tolerant they are and if growing over winter they would be stronger in flavour, like garlic? Take care and have a lovely day!
Welcome. So glad you liked it. I do know they get a hotter onion flavor the larger in diameter they get. I'm thinking they may not be stable from plant to plant yet. It was crazy how much more garlic I tasted in the toast than just straight up roasted. Anyway I love an experiment in the garden. I might leave 1 or 2 in to test. Problem is our harsh Chicagoland winters with loads of snow don't always work out for leeks. Appreciate your joining and commenting, I love this community.🥰
@@RobinGardensThose recipes looked yummy and did vary in how they were cooked. I wonder if it was the salt in the cheese helped with the flavour? Also the white end to the green ends do differ. Yes, i love experimenting in garden. I am from London, UK and always up for a challenge but this years weather has been awful for leeks and onions for us! It barely snows here now but i think we may have a cold one this winter! It is crazy how the weather has changed so much as i remember as a kid having 4ft of snow and a few decades later, we hardly see it now! Our last big snow was 2011 i think and we got 1-2ft of snow. What sort of temps do you get there and what sort of climate do you have? I know with normal leeks you can put a sleeve on them to blanch the stem. I have seen people use fizzy/soda plastic bottles. You could try small animal bedding straw or wool to insulate them? I think you can also transplant them into those long tall pots. Going to watch some of you other videos so i get an idea of your garden/weather. Yes love this community! It's not just about sharing info on things, or if you are all seeing the same thing with a crop or weather but i love seeing people from all over the world and the different climates and pests that people have as challenges, or benefits in their growing spaces. We currently have leeks in the garden that i have just left as they are like scallions/ spring onion size still! lol x
@@AnyKeyLady Dec, Jan, Feb are often below freezing. March and April still cold but can have more days above freezing. Most years we're snow covered all winter, which is a better insulating blanket for the perennials in freezing weather. I do have a cold frame and that will keep spinach and spring onions alive through most winters.
