Leek

Now that's a leek!
Now that's a leek!

Winter leeks in Israel are in season in Israel in January, but generally available all year long. They are available as organic produce as well.

My wife found one of these monsters yesterday in Machane Yehuda, where I haven’t had a chance to go in nearly a month. Looking at the same old vegetables in my local grocery is a little depressing, but when these started showing up, I started thinking about how many different ways I could play with them.

Leeks have a creamy sweet profile without the oniony bitterness of scallions. They’re a pain to clean, because farmers pile dirt around them so that the bottoms stay white (they do the same for white asparagus). I prefer them to onions in soups, since they’re more subtle while allowing their sweetness to present itself in a dish.

You can cut them in thin strips lengthwise, dredge them in flour and fry them for a quick garnish. They’re good braised, in quiche… I’m thinking I should be writing some recipes for these things…

Leeks are  mentioned in the Chumash when B’nei Yisrael complained that the food was better – and free – in Mitzrayim (Bamidbar 11:5).

They’re found on the Rosh Hashanah table that we eat as a significant omen that our enemies should be destroyed.

Leeks are the symbol of Wales and an integral part of their history. Cock-a-leekie soup is the well-known Welsh recipe for chicken and leek soup.

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