The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
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Leeks will not form bulbs or produce cloves like their cousins, but instead develop an edible, 6 - 10 inch-long, round stem that can measure 2 inches in diameter. The leek's cylindrical, white, edible root gradually becomes a stalk with a fan of dark green, flat leaves. Offering an earthy, mild onion flavor, the texture of a leek is crunchy when raw and silky when cooked. Leeks are considered to be the sweetest and most mild members of the onion family.
Leeks are available year-round with a peak season in late winter or early spring.
The natural life cycle of a leek dictates that it must reproduce. This happens more often during later spring or early summer months when the weather becomes warmer. If the leek is not harvested in a timely manner, seasonal warmth will trigger the leek to flower and begin 'going to seed', causing the core to become more solid, cork like and lose its pronounced rings.
Leeks are a good source of iron, vitamin C and folate. Four ounces of raw leek contains about 75 calories.
Though leeks are often interchangeable with onions and garlic, they can require specific preparation and are often highlighted in recipes for their particular flavor. Slowly cook sliced leeks in olive oil and butter until soft, then toss with beans and pasta. Cook with potatoes and vegetable broth, the puree for a classic potato-leek soup. Slow-cook with butter and cream and serve with seafood such as seared scallops. Grill whole or halved leeks and serve as a started or topping for bruschette. Braise in wine and vegetable stalk until very tender, then top with a mustard-based vinaigrette. Add sauteed leeks to quiche, savory tarts or pies. To store, refrigerate in a plastic bag up to three days.
Leeks are native to eastern Mediterranean lands from Israel to India. Leeks, Allium ampeloprasum, are very hardy plants that can withstand and survive cold climates. Leeks can be grown for harvesting at different stages, from small or baby, to teen-sized, to mature.
Recipes that include Leeks. One is easiest, three is harder.
|80 Breakfasts||Pan Seared Salmon with Creamy Leeks|
|Rooting the Sun||Braised Leeks, White Beans, Black Olives & Dilled Breadcrumbs|