An undeservedly overlooked member of the allium family (same family as onions, garlic, and chives), leeks will be in your share from early fall through the end of the season. We grow several varieties of leeks, some varieties keeping better throughout the autumn than others, but the varieties can be used interchangeably in the kitchen.
The flavor of a leek is similar to that of an onion, but milder and much less pungent. After cutting off the tip of the leek where the roots were, you can use the entire white section of the vegetable and a couple of inches past where it has turned green. The green tops of the leeks can be composted or used to make stock. Leeks tend to take longer to soften than onions. Leeks are essential to potato leek soup or vichyssoise, but also delicious in a variety of other soups and stews, omelets, mashes, casseroles, or on pasta or pizza. Leeks braised in stock make a delicious meal of their own. Try looking up recipes for leeks from France, where they are very popular, or from Wales, where leeks are so beloved that they are a symbol of the Welsh kingdom.
Left unwashed and kept dry, leeks will keep for several weeks in the fridge. To avoid their aroma contaminating other veggies, you may want to keep them in a bag.
Leeks are high in vitamins A, C, K, B6 as well as iron, dietary fiber and magnesium.
Leeks were cultivated in ancient Egypt as early as 2000 BC, and were the favorite vegetable of Nero in ancient Rome. Wild leeks, called ramps, still grow and are gathered around the Mediterranean to this day. According to legend, leeks became the symbol of Wales after the Celts fought a battle against invading Saxons in a leek field, and wore leeks on their helmets to distinguish themselves.
Leeks are a slow growing crop, so they are one of the first things started in our greenhouse at the beginning of the season. We have been experimenting with new methods in planting the leeks; we are now hilling the soil around them to create a longer leek with a larger blanched white section in order to create a superior vegetable. When it is time to harvest the leeks all those months later, much time is spent pulling all the plants out of the ground, counting to get the right number, and then giving each plant a few whacks with a harvest knife in order to clean it and make it the work of art you receive in your share.