Baby Leek

TASTING NOTES FROM THE CURATOR

Baby leeks are not fully developed leeks, and resemble spring onions or scallions because they do not produce bulbs. These ones come from Portugal, and are petite and thinnish. They have a snow-white stalk, with green tips. Compared to regular leeks, baby leeks are more moist, more tender, and milder and sweeter in flavor. When raw, baby leeks are crisp. And when cooked, they have a softer quality.

PREPARATION AND PAIRINGS

Baby leeks are good to eat raw, and can withstand long periods of cooking. You can sauté them in olive oil or butter to caramelize them. you can also grill them, which adds smoky flavor to it. But you have to blanche them before grilling, to retain their color and prevent burning. Use them in leek tarts, hearty soups, pot pies, and salads. They’re also great to pair with cream sauces, and goat cheese.

A TRIBUTE TO THE CENHINEN

The national emblem of Wales is the leek (“cenhinen” in Welsh), and it is often worn on St. David’s Day, along with the daffodil (which is known as “Peter’s leek,” in Welsh). This comes from two legends—one of King Cadwaladr or Gwynedd ordering his soldiers to wear a vegetable on their helmets in the battle against the Saxons to identify themselves. They chose the leek as it took place in a leek field. Another legend attributes the tradition to the fact that Saint David only ate leeks when he was fasting.

Storage Instructions

Loosely wrap your leeks in plastic and store them in the crisper drawer of the refrigerator. Consume within 1 week.