This wonderful vegetable has a fresh smell similar to a scallion. The edible portions of the Leek are the white onion base and light green stalk, but the darker green tops tend to be a bit tough. Leeks are very tolerant of the cold and therefore grow well in our New England climate. As part of the cultivation process, soil is often hilled up around the leek to keep the base out of the sun and in turn a more tender leek. This process can push soil down into it's leaves, so be sure to wash carefully. Certified Organic
October 3, 2015 by Christine
I'm new to using leeks in recipes but after discovering how good potato-leek soup is, I want to use them more and more. I used these leeks in a frittata with other FTY food (eggs, cheese, potatoes, tomatoes) and it was delicious!
October 20, 2011 by Katja
Having grown up in France and Switzerland, I had leaks all fall and winter growing up. The most common winter soup is Potage Bonne Maman, which is potatoes, carrots and leaks. Delicious comfort food!
I also cook with a Schlemmer Topf, this great covered earthenware pot where you place a chickn, carrots, potatoes,onions, and of course leaks. Place it all with Herbes de Provence, salt and pepper, nothing else, in a cold oven and cool for two hours at 400 F. Mmmmm...
Two more delicious recipes: Trim leaks, cut in one inch pieces, saute in olive oil about 10 minutes until soft but not browned. Cover with light cream and simmer for another 5 minutes or so. Then, add potatoes, cut in slices, (about 1 1/2 lb.) make sure they are covered in the cream and place the whole thing in a baking dish. Bake at 350F for one hour and a half.
Another great one: again slice the leaks, saute them in olive oil about 10 minutes, and then again put cream on them, simmer. Then you can add fish, like cod or another filet fish, cook for about 10 minutes, and voila, bon appetit. We had them over tortelinis. This is Katja's son here saying yes, the meal was VERY GOOD!!!