Valley Bounty: Leeks
Leeks are easy to clean if you cut them in half lengthwise and rinse the cut halves under running water. Chopped and sauteed slowly in butter, leeks almost melt, becoming soft and fragrant. Try serving them on top of chopped roasted beets with a little blue cheese or chevre crumbled on top, use them as a pizza topping, or mix them with sauteed kale. Find winter sources of locally grown food on the Valley Bounty page at buylocalfood.org.
Valley Bounty is written by Margaret Christie of CISA