Gebroeders Jansen: leek through all seasons

Who's behind it

Gebroeders Jansen B.V. is a family grower in Etten-Leur, in western Brabant. Leek is the whole business here. On the fields around the village the crop is planted at different times, so harvest runs nearly year-round. The growing has passed through several generations, along with the knowledge of soil, variety and timing that comes with it.

The leek is machine-pulled in the field with an automatic leek lifter and then cleaned before it goes into the crate. Jimmy Loves Food buys the leek both loose per kilo and per crate of 10 kilos, so you decide how many shafts go on the griddle and how much green you keep back for oil and stock.

Summer and winter leek

Summer leek has a thinner, fresher shaft that works well in quickly braised dishes. Winter leek is sturdier and turns noticeably sweeter after the first night frost, just when you put something warm and hearty on the menu. Because one grower supplies both, you keep the same origin all year.

You get whole, uncut stalks. You cut the ring thickness that suits your dish and keep the white and green apart. There's little time between field and kitchen, so the white stays crisp.

In your kitchen

Turn the dark green into a leek oil or leek ash and you have a garnish from what's already in the kitchen. Grill thick winter leek until it's black outside and silky inside, and give it the lead role on the plate. Name the grower and Etten-Leur on the menu, and the guest knows this leek comes from close by. In summer you pick the fresh summer shaft, in winter the sweet winter leek.