Thanks, Nila! I looked up exactly when I planted them as fairly fat seedlings: October 28. Autumn, yes? OK, then I think I have a plan. See, part of my error was planting some at one end of the bed, planting others at the other end of the bed, and then failing to return to finish out the bed. :) The Gardening Partner really, really hates interplanting, so the two groups of leeks, with recently-planted snap peas in between, are irritating him every time he sets foot into the garden. So I'm thinking: 1) Yank and eat the smaller group and extend the snap peas, next weekend. 2) Yank and eat the larger group in time to replace them with bush beans in May, or yank sooner if they start to bolt and tuck in a crop of something fast. 3) Yank the snap peas later and replace them with a later crop of bush beans. That feels all nicely plan-like. Now I'm searching it for flaws.

I am interested in your Vivia Italia and Jelly Bean Tomatoes. I have Blue Flax Seeds, Blue Hyssop, Purple Top Turnips, Southern Georgia Collard Greens, Clary Sage, Long Island Mammoth Dill. I do have Snowball X Cauliflower and Calabrese Broccoli but I'm not sure if they are Hybrid varieties or not.I also have Walla Wall onions. Let me know if you are interested.

There are many ornamental alliums that look and smell a lot like leeks. Even though I've grown several varieties of edible garden leeks, I can not tell if that is what you have. Also, I don't know if the ornamentals are edible or dangerous. So don't eat them unless you know for sure what you have. Garden leeks will also grow large lovely flowers, usually white. They are on tall hollow stalks that often flop over if not staked. All of this is similar to many decorative varieties. At least let yours grow and find out about the flowers and size before you make a decision. And the best choice might be to use some of your planting space to sow some seeds from known leek varieties and get leeks you know are safe.

Finally found this...it is the perfect choice if you don't want the molds but do want the exquisite taste. Cannelé Colossus No, your eyes did not deceive you - this gigantic cannelé is baked in a good old American bundt pan, which happily seems to be making a comeback in baking circles. Those of you outside of North America might want to try a Kugelhopf pan, which a bit narrower and taller but still has the same general shape (though they do tend to run a bit smaller so some recipe adjustments may be necessary). If all else fails I imagine a plain tube pan or even a savarin mold might do the trick - you'll never know unless you try! Just make sure whatever pan you use is quite thick and heavy, to evenly distribute the heat during the long, long baking time. I should also point out that while the white oil is technically optional, it is important to giving the right texture and shine to the crust. Beeswax may seem like an odd ingredient but it is easy to track down online and costs very little - and is well worth investing in if you like cannelés the slightest bit! Source: adapted from Paula Wolfert's The Slow Mediterranean Kitchen for white oil: 1 oz (30g) beeswax 1 cup (250ml) vegetable oil for cannelés: 2 vanilla beans, or 2 teaspoons vanilla extract 4 cups (1ltr) whole milk 2 cups (400g) superfine/caster sugar 1 1/2 cups (200g) cake flour 1/4 teaspoon salt 4 tablespoons (60g) cold unsalted butter, diced 10 large egg yolks 4 tablespoons (60ml) dark rum equipment: a 12-cup (10-inch) heavy-duty bundt pan For the white oil, melt the beeswax in a glass measuring cup set inside a pan of simmering water. When completely melted, stir in the oil, a little at a time, waiting for the mixture to remelt each time before adding more. When all the oil is incorporated, remove the cup from the pan and let cool slightly. Rewarm the mixture before using, if necessary. Split the vanilla beans in half and scrape out the seeds, then throw the seeds and beans into a medium saucepan with the milk. Bring to a boil, then cover and set aside to cool to 183F (about 5-7 minutes). In a food processor, combine the sugar, flour, salt and butter and pulse until the butter is well distributed. Add the egg yolks one by one, pulsing just until the mixture starts to come together into a batter. With the machine on, slowly and steadily pour in the hot milk through the feed tube, discarding the vanilla beans. Strain the mixture into a large bowl to remove any lumps, pressing through any congealed egg yolk. Stir in the rum (and vanilla extract if that's what you are using), cover with plastic wrap and refrigerate overnight. The next day preheat your oven to 400F/200C and center a rack in the middle of the oven. Grease a 12-cup bundt pan with a thin film of the white oil (it should really be a fine coat, so wipe out any excess with a paper towel). Place the pan in the freezer for about 15 minutes, then remove and fill with the cold batter (give it a stir first to re-homogenize). Place directly on the center oven rack and bake for 1 hour, then reduce the heat to 350F/170C and continue baking until the crust looks deep brown and smells caramelized, about 2 hours more. How dark you let it get is actually up to you - the darker it gets the more bittersweet it will taste (you can unmold the cannelé and check its color periodically if you want to be sure). When it's done unmold it immediately and let it cool completely on a rack. When it's hot the crust will still be soft, but will harden upon cooling. The cannelé is best enjoyed at room temperature or slightly warm; the crust will soften over time but a few minutes in a hot oven should crisp it up again like new.