Leeks

PURCHASE

When buying leeks, the stalks should be firm, and the coloration should be light. Avoid those that have yellow tops and those that are a dark green.

KEEP

Leeks should be stored unwashed and in a plastic bag in the refrigerator. They can be kept for about two weeks.

PREPARE

Leeks should be sliced in half and then washed so that any concealed dirt can be washed away before use. After slicing and rinsing, soak in a bowl of cold water and then rinse again to remove dirt.

RECIPE

Zucchini and Leeks with Walnuts
⅔ cup Walnuts (chopped)
2 Garlic cloves (minced)
2 tablespoons Lemon juice
2 tablespoons Olive oil
1 teaspoon Salt
½ teaspoon Freshly ground black pepper
2 large Leeks (white and pale-green parts only, cut into half moons)
2 Large zucchinis (cut into half moons)
½ cup Fresh parsley (chopped)

1. In a dry skillet, toast walnuts over medium heat. Stir often and cook until fragrant, about 5 minutes. Transfer nuts to a large bowl. 
2. Transfer nuts to a large bowl. Then, add garlic, lemon juice and half the olive oil to the walnuts. Stir well, seasoning with salt and pepper.
3. In the same skillet, heat second half of the oil. Add vegetables and cook until tender, for 8–10 minutes. Stir occasionally.
4. Transfer vegetables to the bowl of dressed walnuts. Add parsley and toss gently to combine.

View more recipes and information at USDA's Seasonal Produce Guide - leeks.