Leeks

“Leeks or Alium porrum to give them their scientific name are a long, green vegetable which belong to the same family as garlic, onions, chives and shallots. Unlike the other family members, leeks don’t form a bulb.”

Harvested

(rough estimate due to natural conditions {weather, pests etc})

September & October Leeks-Vertical

Benefits of Leeks

  • reduces blood pressure
  • a great source of the allyl sulfides that research has shown can combat various types of cancer. The cancers that allyl sulfide can help protect against include prostate, colon and stomach cancer
  • combats bacterial infection
  • helps keep your bones healthy & strong & reduce the risk of developing conditions like osteoporosis
  • contain a good amount of iron which help prevent anemia and similar conditions
  • terrific source of antioxidants

to learn more visit Healthy Focus

Storage Tips

  • Refrigerate leek unwashed with roots attached for up to two weeks. Wrap tightly in plastic so the flavor isn’t absorbed by other foods.
  • Cooked leeks are highly perishable, and even when kept in the refrigerator, will only stay fresh for about two days.
  • Leeks may be frozen after being blanched for two to three minutes, although they will lose some of their desirable taste and texture qualities.
  • Leeks will keep in the freezer for about three months.

Culinary Tips

  • Video How to chop Leeks
  • Leeks can be used to prepare soups, pottages, broths, omelettes and sauces, as well as cut into thin slices and added to a variety of salads.
  • Leek juice can be prepared from the stalk, bulb, and leaves. The dark green leaf sheaths are very rich in minerals and vitamins. Leek juices blends very well with juices of carrot and celery

Recipe Links 

Braised Leeks

Leek & Curry Potato Soup

Leek Bread Pudding

Blackened Leeks with Asparagus & Boiled Eggs