Inventory, 12 ct : 0
This item was last sold on : 02/11/16
Baby leeks do not form bulbs or produce cloves like their Allium cousins, rather they simply develop a sleek edible cylindric stem. Baby leeks more closely resemble Spring Onions AKA scallions, as they have yet to plumpen their stem or create thick green fanned foliage like mature leeks. Their snow white stalk with green tips are petite and slim; their youthful stage offers more advantageous culinary benefits such as tender, consistently moist flesh and milder sweeter flavor. Baby leeks are crisp when raw, developing a melting quality when cooked. Baby leeks are entirely edible, including the roots.
Baby leeks are available year-round.
Baby leeks, botanical name Allium ampeloprasum, belong to the to family Amaryllidaceae along with garlic and onions. There are dozens of Leek cultivars which are categorized as either early maturing summer leeks, which are harvested the season they are planted or winter leeks which are harvested the spring following the year they were planted. Baby leeks are best suited to summer leek varieties that have not reached maturity, plucked from the soil for culinary preference or to cull the plants and make room for crop growth. Common Baby leeks cultivars include Varna, King Richard and Pancho.
Baby leeks are mild enough to eat raw, well textured enough for withstanding long cooking periods. They are perfect for classic recipes such as pot pies, leek tarts and hearty soups. Baby leeks are a great salad or pizza ingredient, can be carmelized when sautéed with olive oil or butter and added to potato dishes and pastas. Grilling leeks imparts rich smokiness. Baby leeks should be blanched prior to grilling, so they retain their coloring and don't over burn. Baby leeks pair well with cream sauces such as béchamel, cheeses, especially goat, cheddar and aged sheep's cheese, bread crumbs, poultry, grilled and smoked white fish, apples, fennel, garlic, mustard, cooked eggs, tomatoes and vinaigrettes.
Leeks are native to eastern Mediterranean lands from Israel to India. They are very hardy plants that can withstand and survive cool, even cold climates throughout the Northern hemisphere. They grow best during temperatures ranging from 55°F to 75°F.
Restaurants currently purchasing this product as an ingredient for their menu.
|The Curious Fork||Solana Beach CA||650-468-6195|
|Double Standard Kitchenetta||San Diego CA||619-269-9676|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Croces West||San Diego CA||619-233-4355|
|Catania La Jolla||La Jolla CA||619-295-3173|
|Brigantine Escondido||Escondido CA||760-743-4718|
|Solterra Winery + Kitchen||Encinitas CA||760-230-2970|
|Addison Del Mar||Del Mar CA||858-350-7600|
|Lauberge Del Mar||Del Mar CA||858-259-1515|
Recipes that include Baby Leeks. One is easiest, three is harder.
|The Local Vegan||Kale and Leek Twice-Baked Potatoes|
|Natasha's Kitchen||Creamy Mushroom and Leek Pasta|
|Food and Wine||Grilled Baby Leeks with Romesco Sauce|
|The Luna Cafe||Baby Leek, Cheddar and Rosemary Tart|
People have spotted Baby Leeks using the Specialty Produce app for iPhone and Android.
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