LEEKS
Leeks (Allium porrum) look like a giant scallion! They are related to the onion and have a mild, sweet, onion like flavor. They have a straight, white stem that gradually becomes a lighter green, making way to the dark green top leaves. Thanks to their ability to tolerate the cold, Leeks tend to withstand frosts during winter, allowing them to be harvested into the Spring! We grow a variety that we can also harvest in the summer, allowing us a year-round allium bounty! Leeks can be used in soups and stews, sautéed, grilled and roasted!
In season: Early Spring | Late June to December
Nutritional value: Leeks are very high in vitamins A, B6, and K. They also contain folate, iron, calcium and manganese. Note that Leeks are a mild diuretic, so don’t go overboard!
Storage tips: Leeks store best in the crisper drawer in the refrigerator —wrapping them in a damp towel to extend their shelf life! Don’t wash them before you refrigerate them, as this will only accelerate their decline!
Culinary use: Just like other alliums, Leeks are quite versatile in the kitchen! While most recipes only call for you to use the white and light green parts, we say use it all! The dark green leaves can be saved to used in stock, and the stems can be braised, grilled, roasted, fried, steamed, sautéed and used raw in salads (don’t worry, they aren’t as pungent as raw onions). We love tossing them into soups or stews as a substitute for Onions. They pair well with Eggs, Chicken, Potatoes, and Fish!
