Leeks are this week’s Fresh Pick of the Week from the valley’s three Certified Farmers’ Markets. Akin to onions, garlic and shallots, Leeks are nevertheless unique in appearance and flavor. Instead of forming a tight bulb like their cousins, Leeks grow in long bundles of leaf sheaths that are mostly uniform on overall circumference. Their flavor, delicate yet distinctive, provides the compliment to potatoes in Vichyssoise when cold, and Potato Leek soup when hot. They are delicious when stir fried, sautéed or even raw in salads. Almost all of the plant is edible, although the uppermost dark green leaves are generally too tough to eat and should either be discarded or cleaned, tied in bundles and used for a bouquet garni. Don’t be afraid of Leeks. While they are sometimes overlooked by home cooks, because they are not quite sure what to do with them, professional chefs adore them. And with their unique combination of flavonoids and sulfur-containing nutrients, Leeks are among the healthiest foods around.
Did you know: The leek is one of the national emblems of Wales, worn along with the daffodil (in Welsh, the daffodil is known as “Peter’s leek”) on St. David’s Day.
Price: $2 each.