How To Love Your Leeks!

Leeks are related to onions, but with a milder sweeter flavor. The edible part is the white-to-light green part of the bundled leaf bases, most of which is underground when they are grown. 

Store your leeks refrigerated, in plastic. When ready to use, prep and clean them: 

- cut off the base just above the roots 

- remove the 2 or 3 outermost leaves completely, which tend to be dirty or damaged 

- cut off the leafy tops just beyond the pale green parts (both roots and leaves go to compost!) 

- Cut the rest of the leek top-to-bottom in half 

- Hold each half under cold running water, separating the leaf sections by pressing on them with your fingers to allow water to flow between the layers and remove any soil 

Easy ways to use leeks to add flavor: 

• Soups - chopped or sliced leeks are a part of many special soups, from leek-and-potato soup (Welsh) to Cock-a-leekie (Scottish) to Vicchyssoise (French), but are also tasty added to almost any soup, canned or homemade. Simmer at least 10 mins to let it get tender. 

• Salads - the tenderest white base can be sliced thinly to top salads 

• Sautéed - sauté chopped or sliced leeks in a little butter or olive oil, then use to top burgers or hot dogs, or add to scrambled eggs. 

• Roasted - whole or thickly sliced leeks make great additions to oven-roasted vegetables, just be aware they will cook quickly and should be added later if roasting denser veggies like potatoes or carrots