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?”
“Wiki-leeks.”

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:

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
How to make latkes and applesauce
December 6, 2018
The food history of Thanksgiving
November 22, 2018
Winter and summer oranges
August 23, 2018
How to make vegetarian sushi at home
August 7, 2018

More recent articles:

Quick, easy steps to spruce up your office space
May 14, 2019
Grilled portobello recipe
May 9, 2019
How to prepare physically and mentally for race day
May 9, 2019
Three simple ways to enjoy watermelon radishes
May 2, 2019
Beehives, swales, and vermicomposting, oh my!
April 29, 2019
Easy spring salad recipe
April 25, 2019
Reduce plastic use with these earth-friendly alternatives
April 22, 2019
Spring fruit varieties and how to enjoy them
April 16, 2019
How to make sure you’re getting enough iron in your diet
April 11, 2019
How fostering psychological safety increases performance
April 8, 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.