Leeks
Basic Information
Leeks are related to garlic, onions, shallots, and scallions, and are available throughout the fall.
When grown, soil is piled up around them, so that more of the leek is hidden from the sun making it lighter in color and more tender.
Storage & Preservation
Fresh leeks are firm and straight with dark green leaves and white necks. They can be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for 1-2 weeks.
Leeks can be frozen after first blanching them. To blanch:
Wash and slice leeks. Bring a large pot of water to boil. Fill a bowl with very cold water and set aside.
Add leeks to pot and cover. Boil for 30 seconds, or up to one minute maximum.
Drain leeks and add them to bowl of cold water; this will prevent them from cooking further. Let sit for a few minutes and then drain.
Lay leeks out to air-dry completely, or pat dry well with paper towel or a clean kitchen towel.
Keep blanched leeks in a sealed, freezer-safe bag for 4-5 months.
The white and light green parts are most commonly eaten. However, the darker green parts are edible, have plenty of flavor and can be cooked longer to tenderize. Rather than discarding them, save the dark green parts for making homemade soup stock.
Preparation & Cooking
To prepare leeks, trim back the green tops and remove tough outer leaves. Cut off the root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water to remove any dirt. Let dry for 5 minutes before cooking.
Leeks are great in soups and stews, as well as finely sliced and added to your favourite omelette or frittata recipe.
Leeks are great sprinkled with fennel seeds and braised. Braising involves lightly frying to to create flavor, then slowly cooking in liquid at a low temperature in a covered pan.
