In Your Bin August 4th: A Note on Leeks!
At this time of the year customers often confuse our early variety leeks with spring onions. Early variety leeks have the more slender stems whereas the later varieties have the traditional thick stem.
Both are renowned for soups and stews, adding a creamy texture as they cook down. These young leeks are also delicious fresh in salads or coleslaws. They key thing is to clean leeks well.
The classic way is: Cut off the any rough tops or outer leaves. Slit down the stem part way to the white with a sharp knife. Invert in a bowl of water with the green end down and let soak an hour. Then wash under running water, prying leaves apart to get any lingering bits of dirt. Rarely do we have time to wait during the summer here for a lingering leek soak at Willo’Wind so … we have found it also works to slit all the way down the leek, rinse under tap and enjoy! Remember leeks are also good for braising with other vegetables or stir-frys. Can you freeze them? Yes. Cut off the green leafy tops, wash stems thoroughly, cut into chunks. Blanch for 3 mins, cool, drain and dry. Pack and freeze. Great for winter soup stocks!
Regular Share: Salad Mix, Basil, Onions, Broccoli, Cilantro, Pak Choi, Zucchini, Leeks, Beans
Large Share: Regular Plus Dill, Beets, Kohlrabi, Green Onions, Swiss Chard
~Your Willo’Wind Farm Team – from the Kitchen!