In remembrance of MG I'm trying to create the best garden ever this year. Not just good looking, but a garden I can use to make excellent, nutritious, delicious food. I do love to cook. Leeks are the #1 allium for me, because I never have to buy seed for them. Each plant you let go to seed produces around 50-70 seeds in the fall. Secondarily they multiply buy small bulblets around the main bulb (once you've harvested the greens from them for the year, you just leave them in the ground and dig them up in the fall, like you would potatoes). They're much smaller than potatoes but low carb and a mild, excellent flavor that has become my new favorite thickener for pretty much anything. Both the leaves and the bulbs are easily dehydrated. A keen eye will spot they are grown in rabbit poo and sawdust, which they seem to love (and you don't have to water as much). Garlic! You can never have enough of it. There are some leeks thrown in there as well and these are also grown in the rabbit droppings w/ a bit of sawdust. This raised bed is filled with 2-4' hardwood logs (mostly maple) buried with a post hole digger and innoculated with oyster mushroom spawn. They tend to fruit during heavy rains (now, and in the fall). Like most mushrooms oysters are best slow cooked in butter in cast iron until they are just crispy and brown on the outside, and a bit carmelized, then throw them on top of (meat of choice). I've tried them in a sage stuffing in brook trout and they're tasty there as well. They're also one of the easier mushrooms to dehydrate for later use. There's more garlic in there because, can you ever have enough garlic? The logs should fruit for 2-4 years. I'll post more pics as stuff gets planted this year.