Leeks are a member of the Allium family, which includes onions, shallots, and garlic. It is similar in taste to green onions - milder than onions, they still have a little bit of the classic onion tang. As opposed to an onion, leeks are mostly straight, rather than bulbous. We use the bottom part of the stalk where the flesh turns white and all of the sheaths of leaves are tightly wrapped around on another.

Harvest:

• Unlike onions, leeks should be harvested before bulbs form and before the foliage dies back.

• Harvest when the white of the stalk is at least 3” tall and 3/4” across.

• Harvest by gently twisting and pulling the leek and it’s roots out of the ground.

• If the soil is tough, use a hand-spade or digging fork to carefully loosen the soil around the leek by placing the spade/fork into the ground about 6 inches away from the plant and pulling it towards you. Do not try to dig the leek out as you risk cutting into it.

End of the harvest:

Once a leek has been harvested it will not grow back. If left in the ground too long, the leek will bolt (flower), the stalk will get woody, and then the leaves will die back.

Storage and handling:

• Brush off soil, but do not trim or wash the leek until you are ready to use it.

• Leeks like high humidity, so store in a sealed plastic bag, Tupperware, or plastic wrap in the crisper drawer of your fridge.

• Leeks can be stored for up to two weeks.

Recipe ideas:

• Leeks are most often used in soups, stews, and broths. Slice them once longways and then slice into 1/4” medallions. In a stock pot or dutch oven over medium-high heat, add a tbsp of butter, olive oil, or other fat of choice. Once hot, add leeks (they should sizzle when they touch the pan) allow to brown slightly for a minute before stirring. Continue with the rest of your soup recipe in that same pot. The leeks will give you a sweet, tangy, and delicious base flavor!

• If you want to appreciate the flavor of leeks on their own, try a simple buttered leek recipe.

• Leeks can also be added to other dishes, like a hearty cabbage in cream sauce (the perfect winter side dish) or as a compliment to a classic chicken breast.