Is it just me -- or do other people not buy leeks and fennel because they
are just not fresh enough and too darned costly?

I am looking at some stocks in the recipe book "Saveur" that I just
recommended the OP to look at for French food. Their stocks are made with
leeks, some include fennel. These vegetables are sooo expensive. Does
everyone buy these on a regular basis except me? They are always available
at the grocery store.
Dee Dee

"Dee Randall" > wrote in message
...
> Is it just me -- or do other people not buy leeks and fennel because they
> are just not fresh enough and too darned costly?
>
> I am looking at some stocks in the recipe book "Saveur" that I just
> recommended the OP to look at for French food. Their stocks are made with
> leeks, some include fennel. These vegetables are sooo expensive. Does
> everyone buy these on a regular basis except me? They are always available
> at the grocery store.
> Dee Dee

We buy them when we need them, but that is not too often. Sometimes you
just "need" the called for ingredient and there is no reasonable substitute.

"Dee Randall" > wrote in message
...
| Is it just me -- or do other people not buy leeks and fennel because they
| are just not fresh enough and too darned costly?
|

I buy leeks more often through the fall and winter. I use neither in
"everyday" type cooking. All depends on what I feel like making and if they
are in the ingredients list. I usually don't not buy something because of
the price. If I try that it turns into a "can't get off my mind king of
thing" until I finally buy it and make what I had intended.

Debbie

Dee Randall wrote:

> Is it just me -- or do other people not buy leeks and fennel because they
> are just not fresh enough and too darned costly?

There are a lot of things that I don't buy when they price is high and the
quality low. A few years or so ago I was in a local grocery store and my wife
suggested that we get some green beans. They were out of season and quite
expensive. The beans were a dull green, looked dry and had a lot of brown
spots. I told her that they was no way I was paying that price for such rotten
looking beans. A man who was filling a bag with beans looked at me and said I
was right, and then he dumped out his beans and went looking for something
else.

I love mangoes, but it is really hard to find nice mangoes here. They usually
sell for about $1.89 each. If I can find one that looks like it is fully ripe
and ready to eat I will get it, but I have given up on taking them home to
ripen. Never the less, I envy people who live in areas where they can get nice
ripe mangoes cheap.



> I am looking at some stocks in the recipe book "Saveur" that I just
> recommended the OP to look at for French food. Their stocks are made with
> leeks, some include fennel. These vegetables are sooo expensive. Does
> everyone buy these on a regular basis except me? They are always available
> at the grocery store.

Considering that leeks are a member of the onion family, and that most recipes
allow substitutions for onions.....

"Dee Randall" > wrote

> Is it just me -- or do other people not buy leeks and fennel because they
> are just not fresh enough and too darned costly?

I have cheaped out on the leeks ... they bundle them in threes and
I only need one, and it's over 3 bucks for the bundle, I have just used
onion. I don't know why I cheap out like that sometimes.

I will buy leeks to make Dimitri's potato leek soup. It's a major
ingredient, after all.

nancy

Nancy Young wrote:
> I have cheaped out on the leeks ... they bundle them in threes and
> I only need one, and it's over 3 bucks for the bundle, [snip]

Why not unbundle them and buy just the one you need? -aem

"aem" > wrote in message
oups.com...
>
> Nancy Young wrote:
>> I have cheaped out on the leeks ... they bundle them in threes and
>> I only need one, and it's over 3 bucks for the bundle, [snip]
>
> Why not unbundle them and buy just the one you need? -aem

Nice if it worked that way, but it doesn't. It's not sold by the pound.
If I just take one, I'm still paying for three.

nancy

Nancy Young wrote:
> "aem" > wrote in message
> oups.com...
> >
> > Nancy Young wrote:
> >> I have cheaped out on the leeks ... they bundle them in threes and
> >> I only need one, and it's over 3 bucks for the bundle, [snip]
> >
> > Why not unbundle them and buy just the one you need? -aem
>
> Nice if it worked that way, but it doesn't. It's not sold by the pound.
> If I just take one, I'm still paying for three.
>
Too bad. Around here they are sold by the pound. Your produce manager
must think he's clever. Perhaps if you mentioned to him that you would
buy them if you didn't have to buy more than you need he'd have a
brainstorm. -aem

"aem" > wrote
>
> Nancy Young wrote:

>> Nice if it worked that way, but it doesn't. It's not sold by the pound.
>> If I just take one, I'm still paying for three.
>>
> Too bad. Around here they are sold by the pound. Your produce manager
> must think he's clever. Perhaps if you mentioned to him that you would
> buy them if you didn't have to buy more than you need he'd have a
> brainstorm. -aem

Yeah ... if I knew who he was ... I'm lucky I see a stock person at all.
Another location of this store used to put everything in shrinkwrapped
plastic, no breaking off just a finger of ginger there! Also, I'm the path
of least resistance type ... I'm not much for talking up the store
personnel,
so perhaps I get what I deserve.

nancy

"aem" > wrote in message
ups.com...
>
> Nancy Young wrote:
>> "aem" > wrote in message
>> oups.com...
>> >
>> > Nancy Young wrote:
>> >> I have cheaped out on the leeks ... they bundle them in threes and
>> >> I only need one, and it's over 3 bucks for the bundle, [snip]
>> >
>> > Why not unbundle them and buy just the one you need? -aem
>>
>> Nice if it worked that way, but it doesn't. It's not sold by the pound.
>> If I just take one, I'm still paying for three.
>>
> Too bad. Around here they are sold by the pound. Your produce manager
> must think he's clever. Perhaps if you mentioned to him that you would
> buy them if you didn't have to buy more than you need he'd have a
> brainstorm. -aem


I bitch everytime I'm in the grocery store about the way they sell their
produce. They NEVER know whether it's sold by the pound or the bunch. The
only way I ever can figure it out is by going thru the line; then I bitch
more and hold up the line while everyone stares at the cheap and crazy lady.
Fortunately now I can use the new weighing machine and find out before I go
thru the line.
Thank heavens for computers! I was born 50 years too darned late!
Dee Dee

"Dee Randall" > wrote in message
...
> Is it just me -- or do other people not buy leeks and fennel because they
> are just not fresh enough and too darned costly?
>
> I am looking at some stocks in the recipe book "Saveur" that I just
> recommended the OP to look at for French food. Their stocks are made with
> leeks, some include fennel. These vegetables are sooo expensive. Does
> everyone buy these on a regular basis except me? They are always available
> at the grocery store.
> Dee Dee

In general, I'm not a big fan of fennel. Or fennel seeds either.
Leeks. Now that's a different story I love 'em. I add them to stock and
mix them with green onions for stir fry and slice them paper thin to add to
asparagus and green beans. Relatively speaking, they're a bit pricey, but a
little goes a long way and the flavor is worth it.
There are different produce items, depending on the time of year and
personal preference, that I just won't spend the money for because it
doesn't seem like a good trade off to me. Paying $3 for a mealy,
not-even-close-to-red tomato in January for example. But if the quality is
decent and it's a flavor that's essential (or at least influential) to what
I'm making, I'll usually spring for it.

kimberly

aem wrote:
> Nancy Young wrote:
> > "aem" > wrote in message
> > oups.com...
> > >
> > > Nancy Young wrote:
> > >> I have cheaped out on the leeks ... they bundle them in threes and
> > >> I only need one, and it's over 3 bucks for the bundle, [snip]
> > >
> > > Why not unbundle them and buy just the one you need? -aem


Um, how come you didn't say "Just take a leek"?

> > Nice if it worked that way, but it doesn't. It's not sold by the pound.
> > If I just take one, I'm still paying for three.
> >
> Too bad. Around here they are sold by the pound. Your produce manager
> must think he's clever. Perhaps if you mentioned to him that you would
> buy them if you didn't have to buy more than you need he'd have a
> brainstorm.

I've seen leek sold both ways, sometimes it costs more per pound than
per bunch. Anyways I see no problem, three leeks ain't much... I mean
like who's going to take the trouble to make such a stingy pot of leek
soup that they need only one. Lots of produce is sold by the bunch ...
who would buy one sprig of parsley, one scallion, one radish, one
grape... I mean like sometimes all I want is enough blueberries for one
bowl of cereal and they make me buy a whole pint... but I don't bitch
about it, I just bring home a package of 'nilla ice cream. Anyways,
leek freezes well, just clean em first... and don't toss out any of
those tough outer leaves, save em for stock, even that root.

Were beautiful really fresh parsnips at the market this morning,
$1.59/lb... bought 75¢ worth for the freezer, soup season is nigh.
Was a sale on dried peas, beans, barley too, 50% off, stocked up...
pearl barley was only 39¢/lb, got six.

Sheldon

"Nexis" > wrote in message
news:uCg4f.2581$i%.2074@fed1read07...
>
snip
Paying $3 for a mealy,
> not-even-close-to-red tomato in January for example. But if the quality is
> decent and it's a flavor that's essential (or at least influential) to
> what I'm making, I'll usually spring for it.
>
> kimberly
>
I never used to buy tomatoes in the winter either. But Costco (at least out
here in the mountain west) has got these small tomatoes called Campari that
are absolutely delicious all year long. They are sweet and tomatoey and are
terrific raw for sandwiches, salads or whatever. $4.99 for 3 pounds. They
come in a plastic box that I leave on the counter all week and they last and
don't mold. They have the stems on and the stems are always fresh and
release that sort of sticky tomato stem feel and smell. I love them. If
you see them, give them a try.
Janet

Nexis wrote:
> "Dee Randall" > wrote in message
> ...
> > Is it just me -- or do other people not buy leeks and fennel because they
> > are just not fresh enough and too darned costly?
> >
> > I am looking at some stocks in the recipe book "Saveur" that I just
> > recommended the OP to look at for French food. Their stocks are made with
> > leeks, some include fennel. These vegetables are sooo expensive. Does
> > everyone buy these on a regular basis except me? They are always available
> > at the grocery store.
> > Dee Dee
>
> In general, I'm not a big fan of fennel. Or fennel seeds either.

Can't make 'talian saw-seege without fennel seeds, in fact I almost
always add a big pinch of fennel seeds to my tomato sauce. Fennel
seeds are also great baked in bread, and especially pizza crust...
fennel dough is a good change from dill dough.

I occasionally enjoy a fresh fennel bulb, like to slice em and eat with
just salt. Was very tempted to buy one today but they were kind of
small, old looking, with no fronds, and $1.99/each, so I wimped out.
But fennel is now on my veggie garden menu for next year. Fennel is
nice with tomato and mozz drizzled with fruity EVOO and a little red
wine vinegar, good with sweet sopressata too. Yep, gonna grow me a
mess of fennel next year, and the bulbs keep well in the fridge too.
And fresh fennel fronds are essential for salmon aspic, one of the very
few fish dishes I cook at home, mainly because I love all that rich
gelatinized stock, and even the very best fish restaurants don't do
that anymore.

I've posted this before. I make it at least once a year, it's a lot of
work but well worth it. I've been preparing this many years prior to
this recipe but it's pretty much what I do, not really exactly but
close... I add fennel stalks to the stock... and like a lot more
carrots, I ripple cut them... and I don't do the mayo thing, I do
horseradish. I also do this with whitefish. This is the dish schnapps
was invented for.

POACHED SALMON IN ASPIC

Active time: 1 3/4 hr Start to finish: 12 hr
Before you start this recipe, make sure there's room in your
refrigerator for a 24-inch fish poacher and a 25-inch platter.

For salmon
1 (6-lb) whole salmon (with skin), cleaned and backbone removed, head
and tail left intact
1 teaspoon salt
6 qt cold water
1/2 cup fresh lemon juice
1 large onion, coarsely chopped
2 carrots, coarsely chopped
2 celery ribs with leaves, cut into 4-inch pieces
2 bay leaves (not California)
6 fresh parsley stems (without leaves)
2 fresh thyme sprigs
1/4 teaspoon whole black peppercorns

For aspic
1 cup dry white wine
2 tablespoons Sercial Madeira
1 fresh thyme sprig
1 teaspoon salt
1 large leek, white and pale green parts chopped and 2 outer leaves
reserved

For garnish
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
3 large eggs, whites lightly beaten and shells crushed (reserve yolks
for another use)
1 tablespoon unflavored gelatin (from two 1/4-oz envelopes)
1/4 cup cold water

Accompaniment: green mayonnaise
Special equipment: 2 (35-inch-long) pieces of cheesecloth; kitchen
string; a 24-inch fish poacher*; a long (25-inch) platter

Poach salmon:
Wash salmon inside and out and sprinkle inside with salt. Unfold 1
piece of cheesecloth on top of the other to make a double layer, then
wrap fish snugly in it and tie ends (close to fish) with kitchen
string. Place on poacher rack in poacher, then straddle poacher across
2 burners on stovetop. Add 6 quarts cold water (it should cover fish by
1 inch), lemon juice, vegetables, herbs, and peppercorns.

Bring to a boil, partially covered, over high heat (this will take
about 25 minutes; fish will register 145°F on an instant-read
thermometer inserted into thickest part of fish). Transfer poacher to a
metal rack and cool fish in broth, uncovered, 30 minutes. Then chill
fish in poacher (do not pour off broth), uncovered, at least 8 hours.

Reduce broth for aspic:
Lift fish on poacher rack out of broth and drain well, then transfer
from rack to a large shallow baking pan and chill. Pour broth through a
sieve into a large bowl. Transfer 8 cups broth to a 4-quart heavy pot,
reserving remainder for another use. Add white wine, Madeira, thyme
sprig, and salt and boil until reduced to 5 cups, 30 to 40 minutes.
Cool 20 minutes.

Prepare salmon for glazing:
Wash reserved leek leaves and chopped leeks in a bowl of cold water,
then lift out and drain well. Cut leaves into decorative strips. Blanch
strips in a saucepan of boiling water 1 minute, then transfer to a bowl
of ice and cold water. Drain and pat dry.

Remove strings from cheesecloth, then open cheesecloth but don't remove
it. Remove fatty strip and small bones (they look like a comb) from
spine of fish from head to tail. Trim off any fat from edges of belly.
Carefully remove bony section under gills, then remove skin and dark
flesh from visible side (top) of fish by gently scraping with a small
sharp knife. Using the cheesecloth, roll fish over onto platter and
remove bony section under gills, then remove skin and dark flesh from
other side of fish. Wipe platter clean, then cover fish with dampened
paper towels and chill until aspic is ready.

Clarify broth (using egg whites and shells) and make aspic:
Whisk together reduced broth, chopped leek, carrot, celery, and egg
whites and shells in a 4- to 6-quart heavy pot. Bring to a boil,
whisking constantly, then reduce heat and cook at a bare simmer,
undisturbed, over low heat 30 minutes. Ladle broth through sieve lined
with a double thickness of dampened paper towels set over a 1-quart
glass measure, then press firmly on solids.

Soften gelatin in cold water in a 1-quart saucepan 1 minute. Add 3 cups
broth and simmer, stirring, until gelatin is dissolved, about 2
minutes.

Glaze salmon with aspic:
Ladle 2/3 cup aspic into a metal bowl set in a larger bowl of ice and
cold water. Let stand, stirring occasionally, just until aspic is the
consistency of raw egg white. Remove bowl from ice water and spoon a
thin layer of aspic over fish, then chill fish until aspic is set,
about 10 minutes. Arrange leek garnish on fish and glaze fish with more
aspic. Chill fish, uncovered, until ready to serve.

Pour remaining aspic into a 13- by 9-inch baking dish and chill until
firm, about 1 hour. Cut into 1/2-inch cubes, then arrange cubes around
salmon.

Cooks' notes:
· Salmon can be poached and chilled in broth up to 2 days.
· Aspic-glazed salmon keeps, chilled (uncovered), 1 day.

Gourmet
November 2001

Dee Randall wrote:
>
> Is it just me -- or do other people not buy leeks and fennel because they
> are just not fresh enough and too darned costly?

I only tried fennel once, and I wasn't impressed. But I use the seeds
all the time.

We've been wanting to make Potato Leek soup for some time now, but the
leeks would be more appropriate in a compost heap than in a bowl of
soup. When we find healthy ones, I won't look at the price. I'll just
make my damned soup! <G>

Carol

Dee Randall wrote:
> Is it just me -- or do other people not buy leeks and fennel because
> they are just not fresh enough and too darned costly?
>
> I am looking at some stocks in the recipe book "Saveur" that I just
> recommended the OP to look at for French food. Their stocks are made
> with leeks, some include fennel. These vegetables are sooo
> expensive. Does everyone buy these on a regular basis except me?
> They are always available at the grocery store.
> Dee Dee

I buy leeks very often and I don't find them nearly as expensive as
cauliflower and broccoli. I have never bought fennel but then I haven't had
a need for it.

Jill

In article >,
"Dee Randall" > wrote:

> Is it just me -- or do other people not buy leeks and fennel because they
> are just not fresh enough and too darned costly?
>
> I am looking at some stocks in the recipe book "Saveur" that I just
> recommended the OP to look at for French food. Their stocks are made with
> leeks, some include fennel. These vegetables are sooo expensive. Does
> everyone buy these on a regular basis except me? They are always available
> at the grocery store.
> Dee Dee

After paying for some by the pound in the supermarket and then
discarding about half (the green) I decided to stick with Farmers Market
leeks. Never bought fennel. Never tasted it.
--
http://www.jamlady.eboard.com

In article .com>,
"Carol Peterson" > wrote:

> Dee Randall wrote:
> >
> > Is it just me -- or do other people not buy leeks and fennel because they
> > are just not fresh enough and too darned costly?
>
> I only tried fennel once, and I wasn't impressed. But I use the seeds
> all the time.
>
> We've been wanting to make Potato Leek soup for some time now, but the
> leeks would be more appropriate in a compost heap than in a bowl of
> soup. When we find healthy ones, I won't look at the price. I'll just
> make my damned soup! <G>
>
> Carol

Got any farmers markets down there? More reasonably priced than by the
pound in the supermarket.
--
http://www.jamlady.eboard.com

In article >,
"Dee Randall" > wrote:

> Is it just me -- or do other people not buy leeks and fennel because they
> are just not fresh enough and too darned costly?


If they aren't fresh, then what's the point? And I don't think of these
as "gourmet" foods, so if they are expensive, then what's the point?


> I am looking at some stocks in the recipe book "Saveur" that I just
> recommended the OP to look at for French food. Their stocks are made with
> leeks, some include fennel. These vegetables are sooo expensive. Does


Leeks around here aren't cheap, but not outrageous either. As for
fennel, I seldom see it for sale. On the other hand, I just have to
walk down the street, and they've got the chainsaws and weedwhackers
going at the fennel weed.

"Carol Peterson" > wrote in message
oups.com...
> Dee Randall wrote:
>>
>> Is it just me -- or do other people not buy leeks and fennel because they
>> are just not fresh enough and too darned costly?
>
> I only tried fennel once, and I wasn't impressed. But I use the seeds
> all the time.
>
> We've been wanting to make Potato Leek soup for some time now, but the
> leeks would be more appropriate in a compost heap than in a bowl of
> soup. When we find healthy ones, I won't look at the price. I'll just
> make my damned soup! <G>
>
> Carol

Carol, I agree with you, a good-looking leek is hard to pass up. I, too,
will pop for leeks for Leek Potato Soup, but putting them in a stock pot,
oh, that's hard to do! Same for fennel.
Dee Dee

Dee Randall wrote:
> "Carol Peterson" wrote:
> > When I find healthy ones, I won't look at the price. I'll just
> > make my damned soup! <G>
>
> Carol, I agree with you, a good-looking leek is hard to pass up. I, too,
> will pop for leeks.

Yoose hussys are all alike.

Sheldon

Melba's Jammin' replied:

>> We've been wanting to make Potato Leek soup for some time now, but the
>> leeks would be more appropriate in a compost heap than in a bowl of
>> soup. When we find healthy ones, I won't look at the price. I'll just
>> make my damned soup! <G>
>>
>
> Got any farmers markets down there? More reasonably priced than by the
> pound in the supermarket.

That's been my experience also. In addition, the farmer's markets around
here have all kinds of interesting onion-leek-garlic-shallot hybrids. For
that matter, the strawberry stands in this area usually have something of
the sort offered on the side.

Bob

Sheldon wrote:
> Dee Randall wrote:
> > "Carol Peterson" wrote:
> > > When I find healthy ones, I won't look at the price. I'll just
> > > make my damned soup! <G>
> >
> > Carol, I agree with you, a good-looking leek is hard to pass up. I, too,
> > will pop for leeks.
>
> Yoose hussys are all alike.

What? So now you're a leek? LOL!

Carol

"Bob Terwilliger" > wrote in message
...
> Melba's Jammin' replied:
>
>>> We've been wanting to make Potato Leek soup for some time now, but the
>>> leeks would be more appropriate in a compost heap than in a bowl of
>>> soup. When we find healthy ones, I won't look at the price. I'll just
>>> make my damned soup! <G>
>>>
>>
>> Got any farmers markets down there? More reasonably priced than by the
>> pound in the supermarket.
>
> That's been my experience also. In addition, the farmer's markets around
> here have all kinds of interesting onion-leek-garlic-shallot hybrids. For
> that matter, the strawberry stands in this area usually have something of
> the sort offered on the side.
>
> Bob
I'm going to have to check my list of places in the Valley to see if there
are any available. The places are so out-of-the way on the back-roads. You
can't just pass by. There is one stand on the Pike, but they get their
produce from another state -- go figure.
Dee Dee
Shenandoah Valley, VA

Carol Peterson wrote:

>
> I only tried fennel once, and I wasn't impressed. But I use the seeds
> all the time.

A few years ago when we were visiting friends in Colorado we were served fennel
that had been sliced and fried with sliced onion. It was quite tasty.

Nancy Young wrote on 10/15/2005:

> I have cheaped out on the leeks ... they bundle them in threes and
> I only need one, and it's over 3 bucks for the bundle, [snip]

<snip>

> Nice if it worked that way, but it doesn't. It's not sold by the pound.
> If I just take one, I'm still paying for three.

As I recall, you recently made your inaugural visit to Whole Foods. The
WF in my vicinity (San Jose, CA) sells leeks individually. Don't know
about yours, but you might look next time you're there. I wish they'd
do the same with celery sticks (stalks, whatever). When I lived in
Portland
(OR), the majors sold individual pieces of celery. Unheard of down here
(as best as I can tell). Sort of like you - I'm not the type to beseige
the manager with requests for individual celery sticks.

Dee Randall wrote:
> Is it just me -- or do other people not buy leeks and fennel because they
> are just not fresh enough and too darned costly?
>
> I am looking at some stocks in the recipe book "Saveur" that I just
> recommended the OP to look at for French food. Their stocks are made with
> leeks, some include fennel. These vegetables are sooo expensive. Does
> everyone buy these on a regular basis except me? They are always available
> at the grocery store.
> Dee Dee

I only buy leeks when I can get them at the farm stand or farmers
market, the ones in the grocery store allways look pathetic. Now
fennel I will spring for whenever I see some that looks good, which
isn't often enough. Neither find a spot on my grocery list on a weekly
basis though.

Jessica

"Dee Randall" > wrote in message
...

> Is it just me -- or do other people not buy leeks
> and fennel because they are just not fresh enough
> and too darned costly?
>
> I am looking at some stocks in the recipe book
> "Saveur" that I just recommended the OP to look
> at for French food. Their stocks are made with leeks,
> some include fennel. These vegetables are sooo expensive.
> Does everyone buy these on a regular basis except me?
> They are always available at the grocery store.

I buy leeks on a regular basis, but they're not expensive in Denmark (well,
everything's expensive in Denmark -- let's just say that they're not
expensive in relation to everything else :P). Fennel's not expensive
either, although I don't buy it because I don't like it (understatement). I
do buy celeriac (celery root), though, which is far cheaper here than blade
celery. I'm not sure I *ever* saw celeriac in San Diego.

Anyway, I'm sure the reason you see leeks in the french recipes is that
leeks are common in this part of the world. They do have a
distinct-from-bulb-onion taste, at least to me, but if you don't want to
spend the money on the leeks, I'm sure you can find another onion family
member that will suit your recipe. There's probably no good substitute for
fresh fennel, but I suppose you could toss in some fennel seeds and see if
that gives you the flavor you're expecting.

-j

Jacqui{JB} wrote:

> I'm not sure I *ever* saw celeriac in San Diego.

San Diego was the first place I ever *did* see celeriac. I lived there from
1990 to 2000, and bought celeriac regularly.

Bob

On Sat, 15 Oct 2005 18:00:00 -0400, Dee Randall wrote:

> Is it just me -- or do other people not buy leeks and fennel because they
> are just not fresh enough and too darned costly?

Were are you Dee? I think it depends on location.

Janet Bostwick wrote:
>
> "Nexis" > wrote in message
> news:uCg4f.2581$i%.2074@fed1read07...
> >
> snip
> Paying $3 for a mealy,
> > not-even-close-to-red tomato in January for example. But if the quality is
> > decent and it's a flavor that's essential (or at least influential) to
> > what I'm making, I'll usually spring for it.
> >
> > kimberly
> >
> I never used to buy tomatoes in the winter either. But Costco (at least out
> here in the mountain west) has got these small tomatoes called Campari that
> are absolutely delicious all year long. They are sweet and tomatoey and are
> terrific raw for sandwiches, salads or whatever. $4.99 for 3 pounds. They
> come in a plastic box that I leave on the counter all week and they last and
> don't mold. They have the stems on and the stems are always fresh and
> release that sort of sticky tomato stem feel and smell. I love them. If
> you see them, give them a try.
> Janet

I've never bought leeks because of the price. This week our store
had large beautiful heads of broccoli for 69 cents, and asparagus for
1.97 a lb. I stocked up and will make broccoli soup and freeze the
rest. The asparagus was roasted and comsumed...yummy...Sharon

What are your favourite uses for Celeriac?

Debbie

"jacqui{JB}" > wrote in message
. dk...
| "Dee Randall" > wrote in message
| ...
|
| > Is it just me -- or do other people not buy leeks
| > and fennel because they are just not fresh enough
| > and too darned costly?
| >
| > I am looking at some stocks in the recipe book
| > "Saveur" that I just recommended the OP to look
| > at for French food. Their stocks are made with leeks,
| > some include fennel. These vegetables are sooo expensive.
| > Does everyone buy these on a regular basis except me?
| > They are always available at the grocery store.
|
| I buy leeks on a regular basis, but they're not expensive in Denmark
(well,
| everything's expensive in Denmark -- let's just say that they're not
| expensive in relation to everything else :P). Fennel's not expensive
| either, although I don't buy it because I don't like it (understatement).
I
| do buy celeriac (celery root), though, which is far cheaper here than
blade
| celery. I'm not sure I *ever* saw celeriac in San Diego.
|
| Anyway, I'm sure the reason you see leeks in the french recipes is that
| leeks are common in this part of the world. They do have a
| distinct-from-bulb-onion taste, at least to me, but if you don't want to
| spend the money on the leeks, I'm sure you can find another onion family
| member that will suit your recipe. There's probably no good substitute
for
| fresh fennel, but I suppose you could toss in some fennel seeds and see if
| that gives you the flavor you're expecting.
|
| -j
|
|

"Dee Randall" > wrote:

>Is it just me -- or do other people not buy leeks and fennel because they
>are just not fresh enough and too darned costly?
>
>I am looking at some stocks in the recipe book "Saveur" that I just
>recommended the OP to look at for French food. Their stocks are made with
>leeks, some include fennel. These vegetables are sooo expensive. Does
>everyone buy these on a regular basis except me? They are always available
>at the grocery store.
>Dee Dee

While leeks are available in abundance at most decent-size grocery
stores around here, I don't recall ever seeing fennel. I probably
just overlooked it, but with leeks sometimes 2 or 3 of the "sections"
in the veg display are loaded with it. And yes, it's not exactly
cheap, but you can save the green part for stocks and such. I've
heard that you can sautee the hard green part in butter and eat it,
but I've not tried that yet.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

biig wrote:

>
> Janet Bostwick wrote:
>
>>"Nexis" > wrote in message
>>news:uCg4f.2581$i%.2074@fed1read07...
>>
>>snip
>>Paying $3 for a mealy,
>>
>>>not-even-close-to-red tomato in January for example. But if the quality is
>>>decent and it's a flavor that's essential (or at least influential) to
>>>what I'm making, I'll usually spring for it.
>>>
>>>kimberly
>>>
>>
>>I never used to buy tomatoes in the winter either. But Costco (at least out
>>here in the mountain west) has got these small tomatoes called Campari that
>>are absolutely delicious all year long. They are sweet and tomatoey and are
>>terrific raw for sandwiches, salads or whatever. $4.99 for 3 pounds. They
>>come in a plastic box that I leave on the counter all week and they last and
>>don't mold. They have the stems on and the stems are always fresh and
>>release that sort of sticky tomato stem feel and smell. I love them. If
>>you see them, give them a try.
>>Janet
>
>
> I've never bought leeks because of the price. This week our store
> had large beautiful heads of broccoli for 69 cents, and asparagus for
> 1.97 a lb. I stocked up and will make broccoli soup and freeze the
> rest. The asparagus was roasted and comsumed...yummy...Sharon

Oh yummy - cream of broccoli soup! That's a good price. The cheapest
here this year was 80 cents for broccoli and the heads were rather small
compared to other years. I freeze a lot too. Asparagus was expensive
and hard to find this year. I planted a patch but it won't be ready for
a year or so. The weather here just wasn't favourable for a good
growing year unless you planted beans - I have lots of those & they are
still coming. Leeks always seem to be reasonably priced here. We like
potato leek soup

"Debbie" > wrote in message
...

>> I do buy celeriac (celery root), though, which
>> is far cheaper here than blade celery. I'm not
>> sure I *ever* saw celeriac in San Diego.

> What are your favourite uses for Celeriac?

Err ... hm. I guess I forgot to mention that I'm not all that keen on
celery -- although I don't out-and-out dislike it, I don't go out of my way
to eat it. I use celeriac in cooked dishes where I'd otherwise use blade
celery. I suppose it can be sliced thinly or shaved and used in salad -- in
fact, I've got a recipe for a shaved fennel salad with walnuts and blue
cheese which might be really nice with celeriac in place of the fennel
(since I hate fennel). My husband puts celeriac -- or parsley root,
whichever he comes across first -- in the tomato-meat sauce for his lasagna.
And it would probably be nice cut into wedges or other accessible shape and
roasted along with other root vegetables.

Sorry I can't be more specific -- again, celeriac's not a favorite.
-j

"Bob Terwilliger" > wrote in message
...

> > I'm not sure I *ever* saw celeriac in San Diego.

> San Diego was the first place I ever *did* see
> celeriac. I lived there from 1990 to 2000, and
> bought celeriac regularly.

Huh -- and I lived in San Diego most of my life. I probably just wasn't
paying attention.
-j

In article >,
"Dee Randall" > wrote:

> "Bob Terwilliger" > wrote in message
> ...
> > Melba's Jammin' replied:

> >> Got any farmers markets down there? More reasonably priced than by the
> >> pound in the supermarket.

> > Bob
> I'm going to have to check my list of places in the Valley to see if there
> are any available. The places are so out-of-the way on the back-roads. You
> can't just pass by. There is one stand on the Pike, but they get their
> produce from another state -- go figure.
> Dee Dee
> Shenandoah Valley, VA

How far are you from Staunton Dee?
--
http://www.jamlady.eboard.com

In article >,
"Dee Randall" > wrote:

> "Bob Terwilliger" > wrote in message
> ...
> > Melba's Jammin' replied:
> >
> >>> We've been wanting to make Potato Leek soup for some time now, but the
> >>> leeks would be more appropriate in a compost heap than in a bowl of
> >>> soup. When we find healthy ones, I won't look at the price. I'll just
> >>> make my damned soup! <G>
> >>>
> >>
> >> Got any farmers markets down there? More reasonably priced than by the
> >> pound in the supermarket.
> >
> > That's been my experience also. In addition, the farmer's markets around
> > here have all kinds of interesting onion-leek-garlic-shallot hybrids. For
> > that matter, the strawberry stands in this area usually have something of
> > the sort offered on the side.
> >
> > Bob
> I'm going to have to check my list of places in the Valley to see if there
> are any available. The places are so out-of-the way on the back-roads. You
> can't just pass by. There is one stand on the Pike, but they get their
> produce from another state -- go figure.
> Dee Dee
> Shenandoah Valley, VA

I wasn't thinking of farm stands at the edge of someone's property but
more organized markets in a community. That kind of thing. I sent you
(privately) a link for one such place. I hope your mail address isn't
munged. And hope the link is helpful.
--
http://www.jamlady.eboard.com

In article >,
"Nancy Young" > wrote:

> "aem" > wrote in message
> oups.com...
> >
> > Nancy Young wrote:
> >> I have cheaped out on the leeks ... they bundle them in threes and
> >> I only need one, and it's over 3 bucks for the bundle, [snip]
> >
> > Why not unbundle them and buy just the one you need? -aem
>
> Nice if it worked that way, but it doesn't. It's not sold by the pound.
> If I just take one, I'm still paying for three.
>
> nancy

Nancy, have you ever asked the produce manager if he/she would sell you
just one for a third of the price? I've been successful with that tack.
And I'll often do that at the local growers' markets around here.
Yesterday I bought just one parsnip instead of a basket of them.
--
http://www.jamlady.eboard.com

"jacqui{JB}" > wrote in message
. dk...
> "Dee Randall" > wrote in message
> ...
>
>> Is it just me -- or do other people not buy leeks
>> and fennel because they are just not fresh enough
>> and too darned costly?
>>
>> I am looking at some stocks in the recipe book
>> "Saveur" that I just recommended the OP to look
>> at for French food. Their stocks are made with leeks,
>> some include fennel. These vegetables are sooo expensive.
>> Does everyone buy these on a regular basis except me?
>> They are always available at the grocery store.
>
> I buy leeks on a regular basis, but they're not expensive in Denmark
> (well,
> everything's expensive in Denmark -- let's just say that they're not
> expensive in relation to everything else :P). Fennel's not expensive
> either, although I don't buy it because I don't like it (understatement).
> I
> do buy celeriac (celery root), though, which is far cheaper here than
> blade
> celery. I'm not sure I *ever* saw celeriac in San Diego.
>
> Anyway, I'm sure the reason you see leeks in the french recipes is that
> leeks are common in this part of the world. They do have a
> distinct-from-bulb-onion taste, at least to me, but if you don't want to
> spend the money on the leeks, I'm sure you can find another onion family
> member that will suit your recipe. There's probably no good substitute
> for
> fresh fennel, but I suppose you could toss in some fennel seeds and see if
> that gives you the flavor you're expecting.
>
> -j
>
I love celeriac, but it is not very good looking when seen in the regular
grocery stores and then it the price is high, high, high. I can get it
occasionally at the asian market.
I've not thought of tossing in fennel seeds before, but will keep that in
mind.
I've eaten fennel sliced in a salad, it is nothing to write home about.
I've had it braised once and I feel the same about it. But when it calls
for fennel in stock, that's a good idea.
When I've made chicken stock (very few times) I've used onions (mild) and
not used leeks, but I think I've used a shallot as well as I like to keep a
couple of them on hand.
Many, many thanks.
Dee Dee