I AM happy to let the contents of other people’s dustbins remain a mystery.

However, on a campsite where shared disposal facilities are the norm, it is impossible to avoid the frightening amount of stuff that we throw away.

Most responsible campsite owners do provide recycling facilities – and this was certainly the case at Southport Caravan Club site which we visited recently – plastics, paper, glass and cans neatly stacked in a receptacle.

If there had also been a camp compost bin (something I have only ever come across once), then I could have forgiven – just about – the disposal of the green tops of a pack of several leeks.

As it was, and much to the surprise of nearby campers, I let out a cry of ‘what an absolute waste’ when I lifted the bin lid and made my discovery.

How could anyone throw away what, in my opinion, is surely the tastiest part of the vegetable?

I suspect the soil and grit the green part traps could be the reason.

So, for the want of washing, a meal-in-itself was simply dumped.

Get rid of the dried-out top by all means, an inch at the most is all that needs to be removed, along with any yellow outer leaves.

As for washing, some people slice the leek greens in half to rinse them. But Jelly de Yong, of the Cook in Cumbria cookery school at Ravenstonedale, recommends slicing in rings – as you would the white part of the leek – and just soaking in water. I tend to agree – the soil simply dissolves and sinks to the bottom of the bowl and you are left with a lovely, clean, dark green stem.

I often use this part of the leek before I use the white I love it so much. It’s brilliant in a stir-fry, much better than onion; I love it mixed with shredded spring greens or cabbage; and I especially enjoy it in a savoury white sauce with broccoli and mushrooms served on a bed of pasta for a quick and tasty vegetarian supper.

So, naturally this week, leeks top (pardon the pun) our Checkout recommendations with Greenbanks in Kendal having them on sale at £1.65 per kilo.

Greenbanks also suggested 25 kilo sacks of Lancashire potatoes (£6.50, including free delivery in Kendal).

More veg from Growing with Grace at Clapham which recommended a selection of own-crop organic veggies including – courgettes (£3/kilo), cucumbers (50p each), French round beans (£4/kilo), and onions (£2.50/kilo); and from Plumgarths at Kendal which is now stocking produce from Orchard Farm at Arnside – runner beans and broad beans (£1.80/kilo), and beetroot (50p each) – as well as new potatoes (80p/lb) from Crook.

To make some cheese sauce to serve with those leeks, Cartmel Village Shop has the Lake District Cheese Company’s special reserve strong Cumbrian cheddar on at 88p per 100g.

Why not serve with some new season local lamb – Richardsons butchers at Bowness have Lyth Valley lamb shoulders on at £7.50/kilo; and Steadmans at Sedbergh are now stocking Garsdale lamb from Neil Haworth at East Bridge End Farm (from £7.49/kilo).

And finally, this week’s sweet treat is Grange Bakery’s famous rock cakes (51p each) made by confectioner David to a 100-year-old Scottish recipe; and check out Richardsons again for its new-in-store range of award-winning Country Fare (made in Mallerstang) biscuits and flapjacks.