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Some of our leeks are from Joe who farms on the beautiful Houghton Hall estate in Norfolk. He introduced wide borders of nectar rich flowers to the farm, which provide the perfect habitat for beneficial insects. As well as providing vital pollination, they gobble up the aphids which can so often devastate organic crops. At this time of year we also get some of our leeks from further afield. The García Pérez family have been farming organically since 2003, in Motril, Spain. They farm 300 hectares of traditional organic land with sustainability at the heart of everything they do.
Abel & Cole handles celery, celeriac and nuts on site. Due to our packing process and re-use of boxes there is a risk of cross-contamination from these, and all other allergens.
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.