We are excited to partner with our friends at Cal State University Northridge, specifically the college interns at the Marilyn Magaram Center (MMC). The center was established to be the recognized Center of Excellence in Food Sciences, Nutrition and Dietetics serving the global community. Students studying for careers in diet and nutrition volunteer at the center and help us distribute CSA boxes to members that pick up on campus.
Each week they are going to write a post for the Vegetable (or Fruit) of the Week, a little bit about the star of the week and a recipe to try! So without further ado, I bring you the first installment – Leeks!
Good quality leeks are firm and straight with dark green leaves and white necks with no visible sign of deterioration or cracks. Leeks are “cardiovascular health” friendly vegetables! They belong in the onion and garlic family. Leeks are available throughout the year, although they are in greater supply during the fall to the early part of spring season. A quick serving idea for leeks is to sauté them with fennel. Then garnish with fresh lemon juice and thyme. For a more savory recipe, try potato leek soup!
Potato Leek Soup
1 cup butter
1 tbsp cornstarch
2 leeks, sliced
4 cups Yukon Gold potatoes, peeled and diced
1 quart chicken broth
2 cups heavy cream
Salt and pepper to taste 2 slices of sourdough bread (optional)
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
Stir cornstarch into broth and pour broth into pot. Add potatoes and bring to a boil. Pour in the cream, reduce heat and simmer at least 30 minutes until potatoes are tender. Season with salt and pepper, if needed. Serve with sourdough bread on the side and enjoy.