Leeks-
Leeks have dark green tops that are usually removed because they are tough, but save them and add them to your stock. The tender white bottoms are the more usable section of the vegetable. Leeks are in the onion family and add a mild sweet onion flavor.
Leeks are great in soup and stews, they can be grilled, baked, boiled, steamed, or sautéed. They are very versatile and add a great amount of flavor. Leeks are sweeter than onions.
** Leeks need to be cleaned well, they often contain a ton of dirt that you may not even see. Try slicing them and peeling back the layers to clean them completely.
Refrigerate your leeks, wrap them loosely in plastic and place them in the veggie drawer. Leeks can last a week or more.
Leeks are packed with vitamin K, A, C, E, fiber, folate, and several important minerals as well.
Got celery? In abundance? This recipe may be for you! It’s light and healthy, it’s flavorful, it’s easy. The original recipe calls for a drizzle of walnut oil which, if you have it in your pantry, by all means use it! It is not a necessity though.
This simple recipe can be made up quickly and is great as a side dish or a breakfast item. Play around with spices to create your own flavored pancakes as well.
Aside from some champagne vinegar and olive oil, the farm fresh goodies do the talking in this simple Sunday night meal.
