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Vegetable List

Acorn Squash

Arugula

Asparagus

Beets

Bok Choy

Broccoli

Brussels Sprouts

Butternut Squash

Cabbage

Cantaloupe

Carrots

Cauliflower

Celery

Collard Greens

Corn

Cucumbers

Eggplant

Endive

Escarole

Green Beans

Green Onions

Kale

Kohlrabi

Leeks

Lettuce

Mustard Greens

Okra

Onions

Parsnip

Peas

Peppers

Potatoes

Radishes

Rhubarb

Rocket

Scallions

Snap Beans

Snow Peas

Spinach

String Beans

Summer Squash

Sweet Corn

Sweet Potatoes

Swiss Chard

Tomato

Turnip

Watermelon

Zucchini

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Leeks

vegetable

Growing:

Plant a month or so before the last frost date, as these are cool-weather plants. Plant seeds ¼ inch deep in rows about a foot apart, or scatter seed; thin to about 8 inches. Harvest all leeks in the spring before they produce flower stalks.

Selecting & Storing:

Look for 2-3 inches of white in a firm bulb with a base of at least ½ inch diameter. Tops should be dark green and tightly rolled. Wrap in damp paper towel and seal in a bag/container in the crisper of the refrigerator. They will keep for a week or so.

Basic Preparation:

Rinse under cold water and trim off base and loose leaves at top; remove outer layer/skin. Leeks are most commonly used as an ingredient in recipes, rather than a stand-alone dish.

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