Info and recipes for leeks


Storage: Leeks will keep very well for several weeks in a plastic bag in the fridge. If you keep them for longer than that, you may notice the outer layers yellowing or browning; just peel these layers off, rinse the leek, and use the rest as normal.

To Prepare: Chop off the top, with the dark green leaves, and the bottom, with the little root nubs. (Discard these, or use them to season long cooking soups or stocks.) Many recipes say to only use the white part, but we always use the light green parts too; we find them just as tender and it’s a lot less wasteful. If there is dirt between the layers, make a single “vertical” slice from the top of the stalk down about 1/3-1/2 of it’s length and fan these layers out until running water. Then, proceed as your recipe indicates.

To put by: Leeks freeze really well. Trim and prep them as normal, then chop or slice them and pack them into freezer bags and freeze. They’ll be perfect all winter for soups or sauteing. On the other hand, if you don’t mind removing a few slimy leaves, just keep them in a plastic bag in the fridge; they will last for several months.

Kale Salad with Warm Bacon Dressing

A hearty salad with a smooth, rich dressing that hits all of the right points: tender kale, crunchy carrots, smokey bacon, tangy mustard, sweet maple. Serve as a side or, with the hard boiled eggs and sautéed mushrooms, there is enough here to be a meal by itself.  Continue reading »

Winter Vegetable Soup

Pat sent us another great recipe from the GACC kitchen. It wowed us the first time we tried it, with it’s sweet, savory, tangy and rich flavor, packed full of seasonal veggies. She got it from the cookbook: Ladle, Leaf, and Loaf.  Continue reading »

Lacinato Kale and Savoy Cabbage with White Beans

We found this recipe in Deborah Madison’s cook book “Local Flavors” years ago. The combination of kale, cabbage and beans didn’t jump out at us at first, but we tried it and we’ve loved it ever since. The dark green of the kale, light green of the cabbage and reddish-brown and white of the beans … Continue reading »

Massaged Kale Salad with Roasted Winter Veggies and Garlic Croutons

There’s nothing wrong with a big plate full of a rainbow of winter veggies and bright flavors. This makes a veggie rich meal that will have your dinner table singing with color at a time of year when we’re used to more drab fare. This recipe is a little more involved than what we usually … Continue reading »

Carrot Soup with Nutmeg

This tastes like a classic (thanks to a little white wine and nutmeg) and is a favorite in our household. Because it uses milk instead of cream, it’s rich and smooth without being heavy.  It’s also very easy and quick to put together. Originally from our well loved Best Recipe Cookbook.  Continue reading »

Cilantro and Lime Cole Slaw

We make this slaw every time we make fish tacos, but it would be perfect for any type of taco or other Latin American styled meal.  This slaw not only looks bright and colorful, but – because it doesn’t use mayo – it tastes bright and fresh, too.  Continue reading »

Roasted Root Veggies

2 pounds root veggies: potatoes, carrots, celeriac, beets, sweet potatoes, onions*, leeks* (mix and match any of these veggies, in any proportion and/or combination) 1/8 cup olive oil coarsely ground salt and pepper 1. Preheat oven to 350. 2. Wash all veggies as needed. Trim top and bottom off leeks, celeriac, beets. Trim ends off … Continue reading »