Leeks Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Allium ampeloprasum
Use in soups, roasted, in salads and stir-fry.
Good-quality leeks will have bright white bulb-ends with dark green leaves.
Quality leeks will be straight, thick-leafed and very crisp with no signs of decay or slime between the leaves or layers of the bulb.
Avoid product with yellow, brown, wilted or slime-spotted tops
Bulbs ends that are very large are overmature.
Depending on how fresh they are, unwashed and untrimmed leeks can be refrigerated in your vegetable drawer anywhere from one to two weeks.
Leeks have a powerful aroma that can be transferred to other foods in your fridge so make sure you wrap them in plastic or put them in a container.
In general, vegetables will not ripen further after harvest.
Leeks are low in Sodium, and very low in Saturated Fat and Cholesterol. They're also a good source of Dietary Fiber, Vitamin B6, Iron and Magnesium, and a great source of Vitamin A, Vitamin C, Vitamin K, Folate and Manganese.
Amount per serving
Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige
Relished throughout Europe, leeks are the national emblem of Wales. They have been cultivated for so long that their beginnings are uncertain.
The next time you make stir-fry, use jicama instead of water chestnuts. The texture and juiciness are similar, but the flavor of jicama is better. (...)
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