If you’re intimidated by the look of leeks and not sure how to use them, we will give you a reason to LOVE leeks!
Leeks are apart of the allium family, just like garlic, onions, chives, and shallots. Did you know that they take can take over 6 months to grow, depending on the variety? They are also more difficult to harvest than regular onions because they have deeper roots. These are a few reasons why leeks tend to be so expensive in the store. We aim to have leeks available for 4 months out of the year, especially during the winter months like January and February. They have a sweet, onion-like taste that adds flavor to cold-weather dishes like soups, pastas, and risottos.
To prepare leeks, chop off the stringy roots and dark green leaves. Don’t throw away the green tops though, be sure to save them for a homemade vegetable stock! If you aren’t ready to make a stock right away, just store them in an airtight bag in the freezer until you’re ready to use. Next, slice the leeks in half lengthwise, laying them cut-side down on a cutting board. You can chop all of the white and into the light green part. Then once they’re cut in half, cut them into thin, half-moon shapes and they’re ready to add to a dish!
