Jerusalem artichokes and leeks are both excellent winter vegetables, standing through the worst of the weather to be dug as and when needed. At this time of year, the leeks are at the end of their useful life and will soon put forth a flower spike, and the artichokes are growing again. A couple of weeks ago we dug over the artichoke bed, selecting tubers for replanting, and using the last of the harvest for soup and the gratin described here. Continue reading →

At this time of year the kitchen garden is looking a bit mean. Thinking back to the old walled gardens that had an estate to feed and the house to supply, it is amazing that they could provide enough food all year round when the garden yields the bulk of its crops over just six or seven months. There are two winter vegetables that did well for us last season, leeks and Jerusalem artichokes, which have the distinct advantage of standing for months and providing a crop over a long period of time. Both are left in the ground and dug when needed. At this time of year, though, the leeks are about to throw up a flower spike and the quality will rapidly decline. The Jerusalem artichokes are just starting to develop some roots and, although they are still rock hard and great to eat, they really need to be harvested and some replanted for next winter’s crop. It seemed like an ideal time to make some soup from these two great winter staples. Continue reading →