When was the last time you came across a recipe calling for leeks? In talking with our Small Farm's Educator, these veggies are gaining some popularity among Illinois growers. Expect to start seeing them more often!

Leeks are a member of the onion family. Instead of forming a bulb like an onion, leeks develop a long, thick stem that can be cut and used in recipes. While still strong, leeks have a mild onion flavor. They may be a good substitution if you do not like the potency of onions.

Lots of foods seem to be synonymous with summer. Melons are definitely one of those to me: from cantaloupe to honeydew to watermelon and more. So many good things about a sweet, juice-dripping-down-your-chin slice of melon. Yum!

Time to bring in some green for spring! With the white of winter, I enjoy talking about green produce this time of year. Celery is up for the role this month. (It helps, of course, that March is also National Celery Month.)

Nutritionally, a large stalk of celery contains 10 calories, 2g carbohydrate, 1g fiber, and small amounts of some vitamins and minerals, including potassium and sodium. Celery is not a significant source of fat or protein.