Fruit and Vegetable Guide
Spring, Summer, Autumn
Description: This sweet, subtly-flavored onion relative is often used for seasoning but can also be served as a vegetable on its own. Ramps are a wild variety of leek.
Selection: Choose firm, crisp leeks with dark green leaves. Thin or medium leeks (1 1⁄2 inches in diameter at most) have the best flavor and texture; thicker leeks are fine for soup.
Storage and handling: Refrigerate loosely wrapped in plastic in the crisper drawer for a week or more. Before eating, trim the dark green tops, tough outer leaves and a very thin slice from the root end. Halve leeks lengthwise and wash in a
Preparation: Slice or cook whole. Sauté chopped leeks in several tablespoons of butter, 8-10 minutes. Boil in small amount of water,
Serving suggestions: Not typically eaten raw. Top cooked leeks with lemon butter, cream sauce, cheese sauce, marinara, or fresh tomato sauce. Or marinate in vinaigrette. Add leftovers to soups or mashed potatoes. Try them in a quiche
Nutrients: antitumor compound allicin; bioflavonoid antioxidants.
1 lb raw = 6 cups
© 2011 Mennonite Central Committee