I love leeks. They make everything better, especially soup. These darling little poe-TOTS came from my Mum's jardin in New Gloucester, Maine. So did the leeks, and the rosemary, too. The only thing that didn't come from her garden was the olive oil I drenched it all in before baking it in the oven. Seasonal roasted vegetables tossed in oil and salt and pepper = a marvelous mini-meal.
