Unraveling Leeks

Share this post

“Just the facts, ma’am.”
“Well, I was trying to open my TakeHome case, and Blam-o! A secret agent man tackled my box.”
“”˜Blam-o,’ huh? How did he get here?”
“By helicopter.”
“Helicopter, huh? Did he say anything?”
“Yeah. He said the president of the CIA would—”
“CIA, huh?”
“Culinary Institute of America.”
“What’s in the box?”

The leeks in your TakeHome box this week are 100% conflict-free, harvested from the organic fields of Blue Herron Farm in Watsonville, CA (Santa Cruz county). Like onion and garlic, leeks belong to the genus Allium—but instead of forming a bulb, the layers grow cylindrically into a stalk. To get the tender white stalks, the farmer has to keep “hilling” soil around the stalk to blanche it. This results in tender and tasty leeks, but requires a little more effort in cleaning and prep.

Being of onion relations, albeit more mild, leeks are a fabulous foundation to any sauce or soup. They are part of the mirepoix triumvirate—onion, carrot, and celery. If leeks have a patron saint, it would be Julia Child. Historically, leeks were more common in Europe than the U.S., and Julia brought us many delicious ways to prepare them—braised with radishes and aromatic herbs or in a gratin. Prepared simply or with flourishes, the big secret to leeks is butter. Or, as Julia says, “If you’re afraid of butter, use cream.”

Prepare: Wash leeks well right before use. Trim root end and dark green top. Slice lengthwise and rinse layers, or slice into rings and rinse in a colander.

Storage: Wrap leeks in plastic to contain moisture and prevent other foods from absorbing their odor. They’ll last up to five days in the fridge.

By Heidi Lewis


Subscribe to the WEEKLY BITE

* indicates required


Recent Food articles:

Two Easy Recipes for Canning Stone Fruit
June 25, 2019
The health benefits of honeydew melon
June 20, 2019
The delicate flavors of white peaches and nectarines
June 13, 2019
Onions, garlic, and leeks provide many nutritional benefits
May 30, 2019
History of the tomato
April 18, 2019
How to prepare Ataulfo mango
April 4, 2019
Making the most of citrus season
February 14, 2019
Three hearty soup recipes you can enjoy all month
February 4, 2019
Tempting winter fruits to brighten your weekly mix
January 31, 2019
Easy meal prep recipes you can eat all week
January 7, 2019

More recent articles:

Summer muffin recipe
July 18, 2019
Assumptions can harm both recruiters and job seekers
July 16, 2019
Simple summer salad dressing recipes
July 11, 2019
Summer fruit varieties and when you’ll be seeing them
July 9, 2019
Easy summer pasta recipe
July 4, 2019
How to create a dress code that works all year
July 2, 2019
More employers are getting serious about time off
June 27, 2019
Don’t let plantar fasciitis pain break your stride
June 11, 2019
How to make stone fruit jams and butters
June 6, 2019
Listen and learn something new about work life—wherever you are
June 4, 2019

About Us

Our online magazine offers a taste of workplace culture, trends, and healthy living. It features recipes for easy, delicious work meals and tips on quick office workouts. It's also an opportunity to learn about our GoodWorks program, which helps those in need in our communities and supports small, sustainable farms.