Leeks
OSGF
Plant Family: Amaryllidaceae
Latin Name: Allium porrum
Varieties We Grow: Tadorno, King Richard
Storage: Store in the refrigerator for up to 10 days.
Leeks add a wonderfully sweet, onion-like flavor to dishes without the pungency that normal onions bring. The entire leek is edible, though many people tend to only eat the white stalk towards the base of the leek. Make sure to hold onto the tops of your leeks for homemade stocks and broths. Leeks are a great addition to pasta dishes, quiches and soups.
In the Spring, we aim to plant our leeks very deep in the ground to ensure that our leeks will have a partially blanched stem. The deeper the leek is planted, the longer the white portion of the leek. Most years, we will also get a chance to hill our leeks, which pushes soil onto the green leek stalk, causing it to bleach without sun exposure. Whether or not the blanched part of the stem is long, the entire stalk is edible.
Recipes
Rustic Leek and Potato Soup with Herb Gremolata:https://www.bonappetit.com/recipe/rustic-leek-and-potato-soup-with-fried-herb-gremolata
Kale, Ricotta and Leek Lasagna: https://www.olivemagazine.com/recipes/vegetarian/kale-ricotta-and-leek-lasagne/
Spinach, Leek and Feta Cheese Frittata: https://www.fromachefskitchen.com/spinach-leek-feta-cheese-frittata/
Creamy One Pot Spaghetti with Leeks: https://www.foodandwine.com/recipes/creamy-one-pot-spaghetti-leeks
Sweet Leek Carbonara: https://www.jamieoliver.com/recipes/pasta-recipes/sweet-leek-carbonara/
Leek and Parmesan Quiche: https://www.onceuponachef.com/recipes/leek-and-parmesan-quiche.html