Porky chickpeas & leeks.

This one makes a great side.


I was lucky enough to arrive back in Brooklyn after a weekend in the Pioneer Valley with a few extra bags thanks to "Wheeler Farm." One plentiful crop growing for the Wheelers this season was the leek. Their garden was beautiful this time of the year just full of leeks, cherry tomatoes and greens waiting to be picked. Some would suggest maybe even using a tractor to carry the harvest back to the barn. I arrived home with just about 10 pounds of leeks or one shopping bag bursting open.


Today actually marks the 3rd meal in a row that has paid homage to the mighty "Wheeler" leek, cousin of the ramp we love so. Luckily this one is very simple to prepare, it is adapted from a Bittman recipe that was in the New York Times not too long ago.

• medium high heat

• brown 1/4 pound of pancetta in olive oil

• wash and rinse two pounds of sliced leeks

• simmer till tender

• add 1 can of your favorite chickpeas

• salt and pepper to taste

I planned on serving this as the main course but sometimes hungry stomach's ache for more. So, along with this went some leftover pulled braised chicken which was stewed in leeks and cherry tomatoes.

The meal turned out great, the finished plate had an Indian-American fusion feel to it. The leeks were top notch and went really well with the smokiness from the pancetta.

I couldn't resist...

The Hungry Ghost

It's getting hot in here.

What is there to say about the Pioneer Valley? The valley has some of the most fertile soil in the country, responsible for producing remarkably delicious potatoes and asparagus. Beautiful in the fall, serene in the winter, the valley is also home to Bill Cosby, Thurston Moore & J. Mascis.


Northampton hid this tiny bakery from me for quite some time. On a friends recommendation we took a walk into town to buy our daily bread. The Hungry Ghost looks like it could have sold bread to King Richard the III in 1483. Ivy vines now completely cover the front of the small building, giving it an age old feel. Stepping inside you can literally feel the heat hit you, it must have been at least 100 degrees inside with each employee glistening. Two wood burning ovens bake the rotating sourdough starter bread selections.


My selection was the semolina fennel seed loaf. The smell alone of this loaf was purely intoxicating. We scurried back home anticipating ripping into this. I can not say that this is the best bread in the world because I have many, many, more loafs to try but, this is best bread I've had in my 28 years of existence here on this planet. Great flavor from the wood oven, slightly liquorice undertones from the fennel seed and a crust I can fully appreciate. The problem I find with most artisan breads is the crust is usually hard as a rock, you have to clamp down and really rip the bread from your mouth to get a bite. The Hungry Ghost has perfected the artisan crust, there is just enough bite for you to appreciate with out dislocating your jaw. We ate half of this loaf as is warm with out butter, and the other half with a bit of good cheese and salami (or your favorite charcuterie).


Another gold star for The Hungry Ghost. The Ghost is ENCOURAGING residents of the Pioneer Valley to grow wheat on their property for the bakery. At one time in history New England was the bread basket of the United States. The plan is to completely bypass middle America, bring down prices, and use only locally grown products.

Why not dig up a 10' x 10' patch of lawn for cause!

NPR has a great segment on this.
Click to listen!