A Year of Green, Seasonal Eating in Oregon

2 of 13
2 of 13

February: Leeks

Where they came from: Western Oregon's climate is such that leeks can grow year-round, so they come from local farmers, even in the middle of winter. Though they're available fresh out of the ground a lot of the time, they're one of the few things that are available fresh in the middle of the winter, so I like to eat them when it's cold and not much else is growing.

Ideas for preparing and eating them: The cousin of the onion works pretty well in many of the same applications, like this delicious leek tart or this leek and potato gratin. They can also be roasted, or braised with a little stock and/or wine to make a tasty side dish.

Photo credit: Getty Images / Michael Grimm