Grown Locally by Brian & Jenny Chapman - The Country Bunch - at Bugle Ranges. They have been growing for the Organic Market since its' inception - 1982. Superb growers of so many vegetable lines for us.
Leeks are a good source of iron, vitamin C and folate. Four ounces of raw leek contains about 75 calories.
Though leeks are often interchangeable with onions and garlic, they can require specific preparation and are often highlighted in recipes for their particular flavor. Slowly cook sliced leeks in olive oil and butter until soft, then toss with beans and pasta. Cook with potatoes and vegetable broth, the puree for a classic potato-leek soup. Slow-cook with butter and cream and serve with seafood such as seared scallops. Grill whole or halved leeks and serve as a started or topping for bruschette. Braise in wine and vegetable stalk until very tender, then top with a mustard-based vinaigrette. Add sauteed leeks to quiche, savory tarts or pies.
To store, refrigerate in a plastic bag up to three days.