There are certain crops that we only get one shot at getting right each year, and after several years of failed attempts, tweaks, taking notes, trying different seeds, adjusting our timing, and dialing things in on the equipment front, we had a decent overwintered Leek year—crows, be damned. You know that feeling when you walk into a kitchen where someone has been sautéing an onion and you’re immediately hungry? We harvested the last of these Leeks this morning, and you could catch their savory aroma in the air from about 30’ away outside. Absolutely delightful. I hope you enjoy them as much as I’m going to.
