One of the first seeds we plant in spring, and some of the last vegetables we harvest in autumn. These mild onion-y plants are delicious from white tips to green tops, and typically paired with potatoes, mushrooms, eggs, cheese (or all four).
Keep them in a sealed bag in the fridge to maintain crisp texture. Just before using, wash them by slicing them to the core down the whole length, and rinsing the layers with your fingers under running water to remove any sand or soil that might have gotten stuck in there as we hilled them. Store 2 weeks to a month.
When leeks are aplenty, we'll often use them instead of onions in a recipe for a refreshing change. Turns out they are a perfect accompaniment to perogies!