One of the national emblems of Wales, why not try cooking up some traditional Welsh Cawl (soup)? The edible parts of the leek are the stalk and the white onion base. It can be boiled, fried, or even eaten raw.
Country of Origin - UK
Class - Minimum Class 2
Colin Andrews is one of our top growers. He's based on Broadward Hall farm in Herefordshire on the banks of the River Arrow. As well as leeks he also provides us with an abundance of veg; carrots, lettuce, spring onions and kale. Organic farms tend to have more wildlife living alongside the fruit and veg and Colin goes to great lengths to encourage bees which are essential for pollination. The clover leys he plants to fix nitrogen in the soil are bumble bee magnets so he's doing his bit to save our bees!
When you are cleaning your leeks, you should not slice the top green leaves completely off. The white part of the leek will go up further than you thought, so only take off the green parts that you can see. Leeks can be used for stuffing, making soup, or eating alone as a side dish. If the recipe demands slicing, trim and rinse them, then cut them into slices and give a further rinse using a colander Leeks are best kept in your fridge. If you wrap them in plastic, your leeks will retain their moisture for longer.
Stuck for ideas? Click here for Leek recipes