Summer Leeks with Lemon & Herbs

Tender, mellow leeks paired with bright lemon and fresh herbs — a simple, elegant dish that makes the most of this seasonal favorite. Perfect as a side, tossed into salads, or layered on toast.

🌱 From the Field

Our summer leeks are slender, tender, and sweeter than their winter cousins. Their mild onion flavor shines when gently cooked, making them a versatile base for light summer meals.

🧺 Ingredients (serves 4)

  • 3–4 Wild Flight Farm summer leeks

  • 2 tablespoons olive oil or butter

  • 2 cloves Wild Flight Farm garlic, minced

  • 2 tablespoons lemon juice

  • 1 tablespoon fresh parsley or dill, chopped

  • Salt & pepper to taste

  • Optional: sprinkle of Parmesan or crumbled feta

🔥 Instructions

  1. Prep the leeks: Trim roots and dark green tops, leaving tender white and light green parts. Slice lengthwise and rinse well. Cut into 2-inch pieces.

  2. Cook: Heat oil or butter in a skillet over medium heat. Add garlic and sauté for 1 minute.

  3. Add leeks: Place leeks in the pan, season with salt and pepper, and cook gently for 8–10 minutes, turning occasionally, until tender and lightly golden.

  4. Finish: Squeeze lemon juice over the leeks and sprinkle with fresh herbs.

  5. Serve warm or at room temperature.

🌾 Farmer’s Tip:

Summer leeks don’t need heavy cooking — keep them tender-crisp for the freshest flavor. They also pair beautifully with eggs — try folding them into an omelette or frittata.

🍽️ Serving Ideas:

  • Toss with pasta, olive oil, and fresh basil

  • Serve over grilled sourdough with cheese

  • Add to grain bowls with quinoa or farro

  • Use as a side for grilled fish or chicken

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