Leeks 750g

Product Description

preparation To wash split in half from just above the base upwards, so the two halves remain attached. For rings, wash the outside of the leek, slice, then leave to soak in water to get rid of any mud. cooking Blanch, braise, roast or stir-fry. Both green & white parts can be eaten
- the green bits in stocks & stews. Watch our recipe video below: storage Delivered from our farm, so wash before cooking. Best kept in the bottom of the fridge where theyll last for a week or so. varieties/season Harvested & in boxes from September to April from your local farm. The early varieties we grow tend to be Roxton & Porvite. The later varieties are Flexton & Kenton. It is possible to pull leeks by late July but the erect, quick-growing early varieties tend to be soft & pale & can be disappointing at a time when there are plenty of other vegetables around. The slower-growing, stouter, shorter, firmer, more frost-hardy varieties are typical of December onwards. did you know? A member of the allium family along with onions, chives & garlic. Used by the Romans & Greeks for sore throats & said to be the favourite vegetable of the Roman emperor Nero who ate them most often in soups. The Welsh wore leeks in their hats to distinguish themselves from the enemy during the battle between King Cadwallader of Wales & the Saxons. The leek became the emblem of pride in Wales & is worn to commemorate King Cadwalladers victory on St Davids Day, March 1st. Leek broth or cawl is the traditional meal for this day.