Did You Know?

Leeks (Allium ampeloprasum) are members of the large genus Allium which includes many garden favorites such as onions, garlic, shallots, scallions, and chives.  The pungency of leeks as well as other Alliums can be strengthened or moderated depending on the amount of sulfate compounds the plants absorb from the soil.  Variety and stresses during the growing season also affect flavor.  Leeks are native to western Asia and the Mediterranean region and have been in cultivation for over 4000 years.  Egyptian pyramid builders were known to eat leeks as part of their diet.

Types of Leek

Leeks are broadly classified by how long they are grown before harvest.  Early season varieties tend to be harvested smaller. Late season varieties tend to be harvested larger and have a stronger flavor.  Leek varieties also vary by how winter hardy they are.  King Richard is an early season variety at 75 days to harvest.  Lancelot is another recommended variety for our area with a longer day to harvest.  American Flag is a late season variety taking up to 130 days to harvest.

When to Plant

Leeks are a cool season vegetable.  The plants are quite cold tolerant, and most varieties will overwinter in our area.  Leeks can be direct seeded from mid-September to mid-October for harvest during the winter until early Spring.  Seedlings can be set out from mid-January through mid-February for later spring harvests.  The common practice when growing leeks is to blanch the lower portion of the plant by pulling soil or mulch onto the stems of the leeks as they grow.  This increases the length of the tender white portion.  Alternately, the plants can be set in a shallow trench then gradually fill in the trench as the plants grow. This is a similar method of “hilling” that is used with potatoes.

Harvest and Storage

Leeks can be harvested at any time that the stems are a desirable size.  Leeks will keep in the refrigerator for up to a month, but they continue growing even after being harvested so quality does diminish over time.  The tenderest and most often used part of the leek is the white to light green lower portion.  The strap like dark green leaves are rather tough but are a great flavoring as a bouquet garni in soups and stews.  Leeks are usually available when we have new potatoes from the garden, so Potato Leek Soup is a great cool season dish for us.  Leeks also make a wonderful side dish on their own like the French classic Asperge du Pauvre or “poor man’s asparagus”. 

By:  Michael Vidrine

Print Pin

Leek and Lemon Carbonara

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 6 slices bacon cut crosswise into 1-inch pieces or 3 tablespoons extra-virgin olive oil
  • 4 leeks white and light-green parts only), halved lengthwise, thinly sliced, soaked in cold water and drained
  • 3/4 lb pasta such as campanelle, orecchiette, or gemelli
  • 2 large eggs
  • 1/2 cup grated Parmesan plus more for serving
  • zest of 1 lemon
  • 1 tbsp Messina Hof Private Reserve Trebbiano
  • 1 tbsp fresh lemon juice
  • 1 cup fresh parsley leaves roughly chopped

Instructions

  • Set a large pot of salted water to boil.
  • In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons fat from skillet. Add the leeks, season lightly with salt to taste, and cook over low heat, stirring occasionally, until leeks are soft and beginning to brown at the edges, about 10 minutes.
  • Add pasta to pot and cook al dente. Reserve 1 to 2 cups of the pasta cooking liquid. In a medium bowl, whisk together eggs, parmesan, lemon zest, and lemon juice. Whisk 1/4 cup pasta water into egg mixture.
  • Add the pasta to the skillet with the leeks and immediately add the egg mixture, along with the bacon, and parsley. Season with salt and pepper to taste and add more pasta cooking as needed. Serve immediately with more parmesan and pepper on the side. 

Wine Pairings for Dishes with Leek

as recommended by Karen Bonarrigo & Merrill Bonarrigo

5 Things to know about pairing wines with Leek:

  • Leeks are great substitutes for onions and are often considered more refined. Leeks have a milder flavor with a hint of garlic and heavier texture.  They can be prepared raw in salads, slaw, or as a last-minute addition to cooked dishes to add texture and tanginess.  Many different wines work well depending on preparation! Served raw leeks go best with white wines.
  • Leeks come in many varieties that can be harvested at different times of the year. As a staple in your kitchen, it adds a savory garlic/mild onion flavor to any dish. Sautéed in butter they caramelize and become sweet making them perfect for white or red wines.
  • Introducing fatty, creamy, fried, more savory elements boost flavor weight and texture. Triple cream and strong Italian cheeses with leeks pair well with richer heavier wines like Malbec, Merlot or even Primitivo.  
  • Leeks are complemented by thyme, tarragon, black pepper, potatoes, and mushrooms, which also complement red wines.
  • Leek stock is the perfect replacement for other stocks in any dish.
  • Try it with these recommended wines:

Merrill and Karen Bonarrigo, Wine and Food Pairing experts at Messina Hof Wine Cellars, Inc.