LEEKS
Allium porrum
Leeks are a member of the onion family but have a slightly sweeter and subtler flavor than its cousin, the Spanish onion, which make leeks a great base for many soups, sauces, meat and fish preparations.
Thought to be native to the Mediterranean area and Asia, leeks have been cultivated for more than 3,000 years and have long been popular in Europe. Today they can be found in just about any supermarket.
The narrow province of Novara reaches high up into the Swiss frontier. Leeks can adapt to growing in many zones but the flavor is best after a light frost, which makes the hilly region of Novara and ideal place to grow leeks and other earthy forest food, such as the prized tartufo d’Alba (link).
Leeks grow best in sandy soil so is important to wash them thoroughly, as grit and sand get stuck between the leaves. Choose leeks with brightly colored leaves and an unblemished white portion. Avoid leeks that are withered or spotted. The smaller the leek is in size, the tenderer it will be. Refrigerate leeks in a plastic bag up to 5 days. Before using, trim rootlets and leaf ends. Slit the leeks from top to bottom and wash thorough to remove all the dirt trapped between the leaf layers.
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