recipes & tips

Can I freeze basil? What is a sunchoke? How can I tell if a cantaloupe is ripe? Answers to these questions and more can be found in our handy produce guide. 

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About: Leeks are the mildest member of the onion family and have a slightly sweet edge. Their green, overlapping leaves and white stalks give them a resemblance close to the green onion. They are a great addition to nearly any kind of savory cuisine, from vegetable and poultry dishes to soups and stuffings.
Nutrition Facts:

This food is low in Sodium, and very low in Saturated Fat and Cholesterol. It is a very good source of Vitamin A, Vitamin C, Vitamin K, Folate and Manganes and has just 54 calories per serving.


Up to two weeks of fridge life when stored in a plastic bag. Do not wash until ready to eat.


Leeks grow partly underground, so sand and grit often becomes embed between the layers of their leaves. But have no fear! Leeks are easy to clean. Cut lengthwise and trim off dark green leaves. Cut an “x” an inch up from root end and soak in a large bowl of cold water for 30 minutes. Sand or grit will sink to the bottom of the bowl, so lift leeks out of water instead of pouring contents through a colander.

Quick Fix:

Leek sticks make a perfect snack. Cut leeks into slices, coat in olive oil, and toss in the oven at 250 degrees. Bake until golden and crisp, then sprinkle a little salt and pepper on top.