How to Identify LEEKS in your share:
Leeks are members of the onion family that look like long, extra fat scallions, or green onions. We generally distribute them in a bunch, with the top part of the leaves cut off.
When it's in Season at Hartwood Farm:
Early summer (after scallions but before onions) the first batch ripens, with the second planting ripening from early fall into winter—these are one of the crops we can harvest even after snow starts to fall!
Crop Category and What it Tastes Like:
Roots - ish? Leeks hover in-between onions and scallions in terms of looks and use. We find them too intense to use raw (and hard to chew that way), but cooked, they carmalize down like onions, with an earthier buttery flavor.
How to Handle and Store:
Leeks store best loosely wrapped in plastic bags in the refrigerator or crisper drawers.
How to Prep for Use:
Leeks grow in tightly packed layers of leaves, but not so enclosed as an onion, which means that grit can get between the layers of the leek, so you need to take an extra minute to wash them out. The usable part of the leek is the white base that is down near the roots. We also use a bit of the green stem, but only where it’s still tightly wrapped and tender. As you move further up the green part of the stalk, the leaves become tougher—you can still use them for things like stock but can also just compost them.
We recommend that you cut off the root end of the leek and any green leafy tops that you aren’t going to use, and then slice them the long way, before washing carefully between the layers under running water. Alternately, some folks cut the leeks in half along the stem, chop them and then wash the tiny slices well in water.
Ways to Cook and Eat:
Leeks are pretty versatile, with a milder, butterier flavor than their cousins the onions. Classic leek recipes include potato leek soup but they can also be substituted into many dishes in lieu of onions, and are excellent as a base for soup. They cook a lot faster than onions, which can speed cooking time, but also cause burning!
For a heartier dish, I really like leeks in pilafs and risottos (here’s a nice version of risotto from Nourished Simply). My only change is that I like LOTS of veggies in my risotto and would toss a whole bunch of leeks in, not just one (and I wonder why my recipes sometimes don’t quite work…)
There’s a lot of amazing potato leek soup recipes out there that are nice and creamy, but sometimes I want a more flexible soup, and this Eating Well take is exactly that (you can alter it based on what veggies you have).
They also have a nice take on one of the more classic ways to prepare leeks—braising. I don’t usually braise leeks, but they are really great that way—nice and creamy…
Quick and Dirty Hangry Farmer Go-To Preparations:
Honestly, we are guilty of interchangeably using leeks and onions for almost everything, depending on what is in the cooler when we are cooking! Matt appreciates leeks for being more mild on his eyes and stomach, and I love their creamy, buttery texture when used as a base for dishes. We generally just toss them in to saute ten minutes before we add the next (faster cooking) ingredients.
Typical time to:
Steam—8 to 15 minutes (we don’t prefer this way)
Saute—5 to 15 minutes, stirring regularly
Bake—We don't recommend, but you can grill or broil
Boil—We don't recommend, unless in soup