Every other week I have the pleasure of picking up at a specific location (close to my home) my bounty of veggies and fruits through a local organic buying club.  It consists of a group of people who share a common goal to save money on quality healthy foods.   www.Anniesbuyingclub.com 

After my pick up, it is a surprise and an education in identifying the different types of vegetables such as Lacinato Dino Black Kale and fruits such as a pluot.  The next challenge is to find a recipe that works with the ingredients on hand.  I look forward to these bi-weekly pick ups because cooking is a way for me to get in the “zen” and dine with friends and family.  

The buying club has also been an amazing way for me to broaden my exposure to the vast array of flavors, colors and textures in produce outside my local supermarket aisle.  On some weeks, it takes me time (and maybe a phone call) to discern exactly what I receive.  This week I was perplexed by a large fennel bulb.  But, all in all, it has been a wonderful experience in food preparation and my palate is certainly enjoying the new genre of vegetables and fruits. 

Tonight corn and spinach will take the back seat to leek soup and sautéed kale.  So how do you clean leeks–gratis the internet!  So if you live in Florida, check out Annie’s or if you reside outside the state look into a local buying club.  It is healthy, cost-effective and fun!

1. To prepare leeks, cut off and discard the dark green parts that are tough. Or you can wash and use them for stock-making.

2. Trim off the little beards at the bottom.

3. Take a chef’s knife and make a horizontal slice lengthwise. Don’t cut through the end, where the beard was. Rotate the leek, and make another lengthwise slice, creating a cross-hatch pattern if looking at it from the end.

4. Run the leeks under cold water, or better yet, swirl them around in a basin of water to remove any grit.