Welcome to Brow Farm were we hope to show you some of the fresh vegetables, salads and root crops grown at Brow Farm. Why not have a look around this web site to see how we grow some of the food that ends up on your table. (Potatoes, carrots, wheat, lettuce, leeks, cabbage, onions, barley, broccoli, cauliflower, barley, oats, wheatgrass) and much more.


Leek and Potato Soup

A hearty thick soup to warm up wintry days

3 leeks, washed and sliced
1½lb potatoes, peeled and diced
1¾ pints of stock or water
3-4 tablespoons of cream (optional)

Salt and freshly ground black pepper
fry the leeks and potatoes gently in butter in a covered saucepan, stirring often for about 20 minutes add the stock or water and simmer for 10 minutes until the veggies are tender puree, adding the cream if using. Season with salt and pepper and sprinkle with fresh chopped parsley

Hot Leeks and Mushrooms

  • 6 leeks cut in half and cleaned
  • Serves six
1/2 pound mushrooms, cleaned and trimmed
5 Tsp. olive oil
1/2 cup dry white wine
Salt and pepper to taste
2 Tbsp. Parmesan cheese, freshly grated

Cut leeks into 1/2 inch pieces. Slice mushrooms thinly. Heat olive oil in skillet.
Saute leeks over high heat until golden. Lower heat, add mushrooms and cook until limp. Raise heat. Add wine in small amounts, allowing Scrape browned bits off skillet. Season with salt and pepper. Garnish with Parmesan cheese.


Tasty Leeks

3 large leeks
1 can chopped tomatoes
50g pine kernels (Pine Nuts or Pignoli)
2 tbsps Olive oil
2 tsps Sesame oil
Salt & pepper

Prepare the leeks by slitting them down their length and washing them carefully, and then cut them into 2cm pieces. Heat the oils together in a deep frying pan or skillet and add the pine kernels. Fry over a medium heat until the kernels are golden brown, and immediately remove them from the oil with a slotted spoon and place them to one side. Make sure they don't burn. Reheat the oil, and add the leeks. Fry over a high heat for a few minutes or until they start to brown in places. Then add the tomatoes. Bring back to the boil, then add the pine kernels. Season to taste. Cover and simmer for 30 minutes. Serves 4, with a main meal.


Creole Crab & Leek Dip


  • 1 pound crab meat
  • 1 cup low-fat or no fat mayonnaise
  • 1 can no-fat cream of mushroom soup
  • 1/2 cup diced mushrooms
  • 1/2 cup onion (diced)
  • 2 tsp. Cajun Street
  • 3 TBSP.
    Urban Accents Dried Leeks
  • Place all ingredients in a crock pot or slow cooker and cook on low for about two hours, stirring occasionally so it does not stick. Keep warm and serve with crackers or warm bread. You may want to garnish the dip with a bit more Cajun Street and leeks before serving.


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