PCC | Locally grown leeks

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Locally grown leeks


They may be related to onions, shallots, garlic and scallions, but leeks lend a delicate and sweeter touch to dishes, from soups and salads to gratins and sauteÚs. Here in the Northwest, they're at their best in the fall through the early spring, and are hardy enough to weather even the snow.

Leeks have been cultivated in Central Asia and Europe for thousands of years and were prized by the ancient Greeks and Romans for their health benefits — they're a very good source of manganese, vitamin C, iron, folate and vitamin B6. This particular combination of nutrients makes leeks helpful in stabilizing blood sugar.

Look for leeks with firm, deep green leaves and snowy white necks, free of yellowing or bruising. Slender leeks (with a diameter of 1 1/2 inches or less) tend to have a tender, less fibrous texture. Fresh leeks should be stored unwashed and untrimmed in the refrigerator, wrapped loosely in a plastic bag to retain moisture.

Simple ways to use leeks

Ray deVries

Meet our grower

Ralph’s Greenhouse

Sixty miles north of Seattle in the Skagit Valley, Ray DeVries carries on the farming traditions of his Dutch family with Ralph's Greenhouse. His father, Ralph, emigrated from the Netherlands in the 1950s. He started Ralph's Greenhouse around 1980, growing vegetables for friends and the market.

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From great relationships, great quality

PCC maintains close relationships with local and regional farmers to provide the best-tasting, freshest produce possible. More than 93 percent of produce sold by PCC is certified organic fruits and vegetables, grown without artificial pesticides or fertilizers. When organic varieties are not available or out of season, we offer high quality, non-organic produce. Learn more about the benefits of organics ╗

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