Anything an onion can do, a leek can do, too. Caramelize the whites in butter; add them to soups, stew, and stocks; sauté them…need we go on? Plus, you can use the greens in homemade soups and stock, which helps cut back on kitchen waste. They’re harvested throughout the summer and into late fall.
HOW TO BUY
Leeks are notoriously dirty, so don’t be put off by a little grittiness or mud. Beyond that, look for taut, well-formed whites without any gashes. The dark greens should be healthy-looking, without any fraying, pest damage, or gashes. Many leeks still contain the roots at the bottom; if they have been sliced off, make sure that the knife didn’t cut into the white of the allium.
HOW TO STORE
Leeks are very hardy and will last for a couple of weeks in your fridge (trim the tops off if they’re too large to fit in the crisper drawer!). Unlike onions, they cannot be dried or “cured,” and must be kept chilled. Don’t rinse them until just before using—the water can make them turn soft or mushy quicker. If you have more leeks than you know what to do with, you can always simmer them away in a …read more