Last night I stocked up the freezer with leek and potato soup made from my granny's home grown leeks. The fresh, crisp leeks tasted delicious raw. I felt sad cooking them but I knew I'd get better use out of them in soup. When I use store-bought leeks, the soup ends up a pale creamy colour with a slight green hue, but yesterday the soup was a vibrant pea green! I was quite worried my husband wouldn't eat it as it looked so unusual. It just goes to show that home grown vegetables have concentrated goodness in them.
One day, if/when I have a bigger kitchen, I'd love a whole collection of nice pots and pans. I think it would make cooking much more fun.