Page 53 - Sonoma County Gazette - January 2018

By Kelly Smith
Leeks are the upper class relative in the
onion family. Onions are considered to be more harsh, or even low-brow. Leeks have a more upscale appeal. The flavor is thought to be more subtle and sweet than the average onion.
Although scientists are by no means certain, it is believed that leeks, like many herbs, are native to the Mediterranean area and possibly Asia Minor. Even though leeks have only recently become popular in the United States, they have been grown and used for cooking for more than 3,000 years in Asia and Europe.
Even the Bible mentions leeks. In
Numbers (11:5) we read, “Remember
how in Egypt we had fish tor the asking,
cucumbers, and watermelons, leeks and onions and garlic.” This was from a lament by the Israelites as they wandered in the desert searching for
the Promised Land. Later leeks would be traditionally consumed on Rosh Hashanah. It was meant to symbolize the desire for the people to have their enemies “cut off”. This came from the idea that the Hebrew word for leek is karti, which is similar to the verb, to cut off, or yikartu.
It is widely reported that the Emperor, Nero (37-68 AD), ate leeks in quantity, cooked in oil. He believed it would improve his singing voice. He was so
well known for eating leeks that he acquired the nickname, Porophagus (leek eater). Although, it’s hard to verify, we can assume that it might be true due
to since leeks are not only high fibre but also heart protecting substances such as flavonoids and polyphenols, which help to prevent our blood vessels from damage, and folate, a B vitamin which also supports our cardiovascular system.
Leeks were first brought to the United States, Canada, and Australia by the early settlers of those respective nations. The French call the leek, poireau, which also means “simpleton”. In Europe, leeks are thought of as a kind of “poor man’s asparagus”. Agatha Christie named one of her most famous characters, the French detective, Poirot, after the leek. Today leeks are not as popular in Europe as they were in ancient times, largely because other similar vegetables such as onions are more convenient to use.
Locally we find leeks at the farmers’ market regularly. They should be washed thoroughly to ensure there are no soil particles left behind from harvesting. I find they are great for flavoring soups and stir fry or left uncooked and tossed into salad.
Ingredients Griddled Leeks
4 tbsp Fresh breadcrumbs
1 tsp English mustard powder
1 tbsp honey
1 Lemon - Juice
2oz of Sun ower oil
1 tbsp Roughly chopped tarragon
Year Round Farm-Fresh Food
L.I.F.E. (Local Incentive for Food & Economy ) matches customers’ Calfresh benefits spent at participating markets (EBT), dollar-for-dollar, up to a $10 or $20 maximum, depending on the market. Participating Markets marked with:
Oakmont Certified Farmers’ Market ~ Saturday 9a – noon, in the parking lot at White Oak and Oakmont Drive 707-538-7023
The Petaluma East Side Farmers’ Market ~ Tuesday 10a - 1:30p, Year Round, Lucchesi Park, 320 N McDowell Blvd, Petaluma. com- munityfarmersmarkets.com; 415-999-5635 info@communityfarm- ersmarkets.com; facebook.com/petalumaeastsidefarmersmarket
Santa Rosa Community Farmers’ Market at the Vets Bldg ~ Wednesday 9a - 1p and Saturday 8:30a-1p Veteran’s Bldg, 1351 Maple Ave, Santa Rosa 415-999-5635 info@communityfarmersmarkets.com communityfarm- ersmarkets.com facebook.com/santarosacommunityfarmersmarket/
Santa Rosa Original Certified Farmers’ Market ~ Wednesday and Sat- urday 8:30a - 1p. Luther Burbank Center for the Arts, 50 mark West Springs Rd, Santa Rosa. thesantarosafarmersmarket.com 707-522- 8629 No market Saturday May 6th, Market Open Sunday May 7th
Sebastopol Farmers’ Market ~ Sunday 10a -1:30p Sebastopol Plaza Down- town on Weeks Way across from Whole Foods Market sebastopolfarmmar- ket.org 707- 522-9305 facebook.com/Sebastopol-Farm-Market-115479670123
Sonoma Valley Certified Farmers’ Market ~ Friday 9a - 12:30p, in the Ar- nold Field parking lot at 241 First St West, Sonoma 707-538-7023 svcfm.org
2 duck eggs
4 small leeks, trimmed and
cut in half lengthways, rinsed 1 tbsp olive oil
2 tbsp of unsalted butter
Directions
Bring a small pan of water to the boil and put in the duck’s eggs. Boil for 10-12 minutes. When cooked, remove the eggs and cool under cold running water, to prevent a black ring from appearing around the yolk, and set aside. In another pan, boil and place the trimmed and rinsed leeks in the water, then boil for 4-5 minutes until the leeks are tender. Once cooked
and cool enough to handle, slice in half again lengthways. While griddle is heating up to high, drizzle leeks with olive oil. Place in griddle pan, turning them over after 2 minutes, until they have grill marks on both sides. Melt butter in onl low in a small frying pan then add the breadcrumbs and toss them in the butter to coat all over. Toast to golden brown, set aside. For the dressing, put the mustard powder, honey, lemon juice, sun ower oil and tarragon into a small bowl and whisk until combined. Place griddled leeks on each serving plate, drizzle the dressing over the leeks and sprinkle on the toasted breadcrumbs. Peel the duck’s eggs and grate over the top of the breadcrumbs, then serve.
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