Leek

Our farm-fresh leek is grown without synthetic pesticides in Lineville, Alabama and harvested at peak flavor. A fresh, local favorite for the Alabama table. Sold fresh through local Alabama delivery, farm pickup, and our farmers-market stand.

• Grown in: Lineville, Alabama (no synthetic pesticides)
• Freshness: Harvested at peak and sold fresh
• Availability: Seasonal - local Alabama delivery & pickup
• Storage: Refrigerate and enjoy fresh
• Why it's good: Nutrient-dense and picked at peak freshness

• Storage: Untrimmed and unwashed, wrapped loosely in the crisper. Keep them away from foods that pick up smells - leeks are strong
• Shelf life: Two to three weeks whole and untrimmed. Cut or washed, about five days
• Washing: Split the leek lengthwise and fan the layers under running water. Soil is packed between the layers all the way down, and a rinse of the outside does nothing.
• Using: The white and pale green cook down to something sweeter and rounder than an onion. The dark green tops are too tough to eat but make the best part of a stock.

Why is there dirt inside my leek?
Because leeks are grown with soil mounded up around the stem to keep it white and tender. The soil works its way between the layers as the plant grows. It is normal, it is not a defect, and splitting the leek lengthwise is the only way to get it all out.

How much of a leek can I actually eat?
The white and the light green, roughly the bottom two-thirds. Where the leaves turn dark and start to feel like cardboard, stop. Those tops are not waste though - freeze them for stock.

Can I use a leek in place of an onion?
Yes, and it is a milder, sweeter, less aggressive result. Use about one large leek for one medium onion. What you lose is the sharp bite that stands up to long braising; what you gain is a softer, silkier base.

What is that slimy texture when I cook them?
Leeks release a mucilage when they are cooked wet and slow. It is harmless and it is what makes leek soup so smooth. If you do not want it, cook them dry and hot in a pan so the surfaces caramelize instead.