Saturday, September 15, 2007

box no. 14 | contents

Leeks resemble a giant green onion with their bright white stalk and dark green outer leaves. The leek is the mildest member of the onion family and brings a hint of both garlic and onion to the dishes they flavor. They’re very versatile and meld well with other ingredients such as potatoes in dishes such as soup, gratins or quiche. The only downside to leeks is they’re a relatively dirty vegetable and need to be cleaned well:

How to Clean Leeks (from Williams-Sonoma Kitchen Companion)
  1. Trim off the roots and tough, dark green tops of the leaves. If the outer layer is wilted or discolored, peel it away and discard.
  2. Quarter or halve the stalk lengthwise. If using the leek whole, leave the root end intact.
  3. Rinse well under cold running water, separating the layers and rubbing the leaves to remove any silt between them.
  4. If a recipe calls for sliced leeks, slice the white and lighter green parts crosswise.

Click here to download a pdf of the Angelic Organics Farm News for box no. 14.

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