WELCOME LEEKS! Our first spring vegetable at the market. So happy to see you, leeks! After the months of limited winter vegetables, we finally have a new one. The versatile and friendly leek! This week I made several leek centered dishes and sharing them here. (The wonderful watercolor welcoming leeks to our home was created by Miriam!) POTATOES LOVE LEEKS Ingredients: 5 medium white potatoes, 3/4 in slices (Hands on the Earth Farm handsontheearth.com) 3 leeks, washed and 1/8 in slices -- greens and white (Rineer Family Farms @RineerFamilyFarms) 1/2 cup Cheese from Birchrun -- will update when I get the name, a new one (Birchrun Hills @birchrunhills) 1/3 cup Sharp 2 Chevre (Shellbark Hollow Farm shellbarkhollow.com) 3 T Cultured Butter from Birchrun Hills 2 T flour 2/3 cup milk Process: Slice the potatoes and parboil for 3-4 minutes. Prepare the leeks and saute in 1 T butter until very soft and reduced (5-8 min) In a separate pan make a bechamel with 2T butter...