Lindy Mechefske, a freelance journalist from Kingston (and the author of a beautiful cookbook titled A TASTE OF WINTERGREEN) has been renting the studio space in the barn since the the first week of April, and it has been a great pleasure for me to have her company, particularly in the kitchen. We've shared meal preparation several times, and it was Lindy who made this delicious omelette (I did nick over to Madame Cestini's vegetable stand to pick up the asparagus, so I can be said to have "helped" a little). Although the leeks had a slightly bitter taste (perhaps because it's the end of the season) even after being sauteed in butter, with a little cheese in the omelette they redeemed themselves nicely. Lindy -- as I have also learned to do -- uses a little cold water when she beats the eggs, thus achieving a "light as a cloud" effect and it was one swell omelette -- with fresh asparagus and a salad featuring young dandelion leaves (nature's bounty right at hand).
I took Lindy down to the field where the leeks can be found, and she had a pretty good time digging them up... I was happy... I was back on the terrace having a glass of wine while she did the work!
I should note that the wild leeks here are a slightly different variety than those we find in the bush in Ontario... They're from the same family but the Canadian branch is ALLIUM TRICOCCUM and these French ones are ALLIUM POLYANTHUM. The difference? French leeks are more "leeky" than "oniony", with a long stem and thin, dark green leaves. The white bulb is quite round, and usually has several tiny baby-bulbs attached, which can be rubbed off and left in the soil to start a new crop.
|Wild Leek Omelette with fresh asparagus: SPRING!|