I harvested these lovelies today in the October sunshine and made a vegetable stock with the upper leek leaves and the outer celery stalks. I then made an amazing soup with roasted leeks, potatoes and a garden acorn squash ... some carrots too, not to mention the delicious wisdom of fresh sage. I adapted this "recipe," using what I had on hand. It was a perfect meal to close this perfect autumn day.
In today’s world where most things are mechanized or electronic, learning
traditional skills is meaningful because it takes participants back to a
time ...