image courtesy WikiMedia Commons
Stained glass window in Chichester Cathedral, depicting St David,
with a white dove on his shoulder and towards the bottom - a leek.
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Saint David's Day
Sunday, 1 March 2026
Today is St David's Day. How so? It is the anniversary of his death fifteen centuries ago, on 1 March 589 AD. And thus the Welsh annually celebrate March 1st as St David’s day, or the Feast of St David. Who was he? Born in the 6th century, St David began his religious life as a simple monk. He became a missionary, preaching Christianity and founding monastic settlements and churches across Great Britain, in Wales, Brittany and south-west England. He lead an austere life, drinking only water and eating only bread, herbs and vegetables. His monks did the same.
image courtesy WikiMedia Commons
Stained glass window in Chichester Cathedral, depicting St David,
with a white dove on his shoulder and towards the bottom - a leek.
Doves signify peace, purity, hope, and new beginnings. After one of his miracles a white dove settled on St David's shoulder. And thus afterward became associated with him. Now about the leek . . . His austere diet of bread, herbs and vegetables segued to an association with leeks. Written in 1599 Shakespeare's Henry 5, Act 5, Scene 1 mentions St Davy's Day and dialogue on leeks.
The Welsh soldiers may have worn leeks on their helmets to distinguish comrades from enemies.
I appreciate leeks on the table, for food.
Leeks. They look vaguely like scallions on steroids, tall thick green pillars with a blanched white base.
Their flavor is milder, more delicate than onions. And your eyes won't tear when you cut them in pieces.
It is important to rinse them thoroughly, as there is often dirt caught between the green sheathing leaves.
If you wonder why leeks are so expensive, more than $4 for a bundle of three - leeks are very slow growing.
Compare growing and selling three crops of lettuce in the time it takes to grow a leek from seed to harvest.
In respect for the day I pulled a container of potage Parmentier (that's leek and potato soup with cream, served hot. If it was cold it would be Vichyssoise) from the freezer so we may appropriately celebrate. Even if we are not Welsh. Delicious soup and oh so simple to prepare.
I like Yukon Gold for this soup. Rinse potatoes and cut, peel and all, into coarse chunks, enough to measure four cups.
Rinse leeks. Remove upper portion of dark green leaves and set aside for some other use. Cut white portion into thick chunks. Slice lower portion of greens lengthwise and rinse well to remove any grit. Cut into chunks. Again, four cups.
Put leeks and potatoes into large saucepan. Add sufficient homemade chicken stock to cover. Note: taste stock which, if homemade, should already be seasoned to taste. If not, wait to add salt and pepper when finishing and ready to serve. Bring to gentle boil, turn down heat, cover pot with lid somewhat askew, and simmer until vegetables are tender. Turn off heat and let cool somewhat. Puree through the coarsest plate of a food mill. You are not making a smoothie. The soup should have some texture.
To serve: heat to a good simmer and plate up. Add some half-and-half. Sprinkle with chopped parsley. And enjoy.
Thank you, St David. We enjoyed our soup today.
If you have any comments or questions, you can e-mail me: jgglatt@gmail.com
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