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DID YOU KNOW?

California’s Central Valley provides the perfect climate for growing leeks, making it one of the top leek-producing regions in the United States.

FEATURED CROP

California Grown Leeks

Leeks are a mild, onion-like vegetable with a subtle sweetness and a tender texture, commonly used in soups, stews, and sautés.

Videos from the Cooking Classes

Caramelized Leek Salad

Prep Time: 5 minutes

Cook Time: 30 minutes

Brown Butter
Braised Leeks

Prep Time: 5 minutes

Cook Time: 30 minutes

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Varieties

Popular varieties include American Flag, King Richard, and Tadorna, all thriving in the Valley’s fertile soil.

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Prep Tips

Slice leeks lengthwise to rinse out any hidden grit, then chop and sauté, roast, or add to soups and pastas for a mild, savory flavor.

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Nutrition

Rich in vitamins A, C, and K, leeks also provide fiber and antioxidants that support heart health and digestion.

Cultivation

Leeks grow best in loose, well-drained soil with a neutral pH. Seeds are started indoors 8-10 weeks before transplanting or sown directly in early spring or fall. They require full sun and regular watering to maintain moisture. Leeks thrive in cool weather and develop their signature white stalks through a process called blanching, where soil is mounded around the base. Harvesting occurs when stalks reach about 1 inch in diameter.

Where to Buy

Leeks are available year-round in California, with peak seasons in spring and fall when cool temperatures enhance their sweet, mild flavor. Hot weather can cause them to become tough and overly pungent. Look for fresh leeks at farmers' markets and grocery stores from March to May and September to November. Choose firm, white stalks with crisp green tops and avoid wilted or yellowing leaves.

Nutritional Value

Leeks are packed with fiber, antioxidants, and essential vitamins, particularly A, C, and K. They support immune function, reduce inflammation, and promote digestive health. A 1-cup serving of cooked leeks contains about 31 calories and 2 grams of fiber.

How to Store

Store unwashed leeks in the crisper drawer of your refrigerator for up to two weeks, loosely wrapped to retain moisture. Before using, trim the roots and rinse thoroughly to remove any grit. For longer storage, slice and freeze leeks in an airtight container—perfect for soups and sautés, though they may soften after thawing.

CALIFORNIA FRESH FARMERS MARKET ASSOCIATION

8839 N. Cedar Ave Fresno CA 93720

©2025 by CFFMA

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