Asparagus

Beets

Blueberries

Cabbage

Carrots

Eggplant

Fennel

Leek

Parsnips

Potatoes

Pumpkin

Rutabaga

Turnips

Winter Squash

History

The leek is a hardy winter native to the eastern Mediterranean. In the sixth century, the leek was considered a source of strength by the Welsh, who wore them to distinguish themselves in battle.

 


Cooking Tips

The leek has a distinctive flavor but is not as strong as other members of the onion family. It is particularly enjoyed in soups, as a vegetable with a white or cheese sauce, stir fried with other vegetables or as a quiche filling. The greens of the leek can be used in soups or stews, and the white can be braised as a vegetable or eaten raw as a salad ingredient.

Clean well, as soil may get between layers. You can cut the leek lengthwise to make cleaning easier. The roots should be trimmed off. Leeks may be split lengthwise before cooking or cut into rings.



Storage Suggestions

Store leeks in plastic bags in refrigerator for up to two weeks.