Varieties grown: Bleu de Solaize, Lancelot, Tadorna

Leeks are closely related to onions, garlic, and other members of the genus Allium. The develop a deep, sweet flavor in cold weather, so they are most often grown as a fall or winter crop. Though many people only think of potato-leek soup, we have found that leeks are quite versatile and we use them wherever we use onions in our cooking (though we rarely use them raw). Make sure to rinse any dirt out of the leaves when you slice or chop leeks. They have a very mild, delicate flavor; the whole length of the plant is edible, so don’t toss the green tops!

How to use them:

• In soups, wherever you would use onions

• Sauteed with other vegetables like kale and peppers, and served over pasta

• In savory pies and tarts, such as the classic leek and mustard pie

• In egg dishes, especially quiches

How to store them: In the refrigerator, inside a non-breathable container (plastic bag, glass or plastic storage tub, etc.).