There are long season and short season leeks. The short season leeks are harvested during the summer and long season from the late summer through winter. Loosen the soil with a garden fork and pull the plants. Leeks only keep about one week refrigerated in plastic bags. Leeks kept in the ground until needed are the best place to store them, so don’t harvest too many at one time.Before the first hard freeze mulch the bed with a thick layer of straw. This will provide protection until winter really sets in hard and also keep the soil workable.
To clean leeks cut off the tops, peel off outside layer, slice in half lengthwise and thoroughly wash the soil out under running water.
You can eat them raw in salads or sandwiches, or cook them along with roasts. Steam them for 10-12 minutes and top with butter, salt and pepper. Add them to eggs, soups, and casseroles. Just plain use them as you would onions. You can even add cooked leeks to mashed potatoes. Search the Internet for leek recipes.
They don't dry out like onions. They don't freeze well, think of freezing a yummy sweet onions, Oh what a shame!
Happy Leeking!
Diane
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