Leeks
What It Is
Section titled “What It Is”Leeks are a long-season allium grown at Cold Springs Organics from early spring through late fall. Milder and sweeter than onions, they bring depth and richness to soups, gratins, and braises without sharpness.
Watch the Video
Section titled “Watch the Video”Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”- Refrigerate unwashed, loosely wrapped, in the crisper drawer for up to 2 weeks.
- Do not store cut leeks open — the smell transfers to nearby foods.
How to Prep It
Section titled “How to Prep It”Trim off the root base and the dark green upper tops (save for stock). Slice the white and light green part into rounds. Leeks trap soil between layers — rinse sliced leeks thoroughly in a bowl of cold water and lift them out, leaving the dirt behind.
How to Cook It
Section titled “How to Cook It”- Braised — halved leeks simmered in butter and broth until silky.
- Potato-leek soup — sauté sliced leeks in butter until soft, simmer with diced potato and broth, blend until creamy.
- Gratin — layer cooked leeks in a baking dish with cream and gruyère; bake until bubbling.
Quick Meal Idea
Section titled “Quick Meal Idea”Buttered leeks on toast — slowly cook sliced leeks in butter until completely soft and golden; pile onto thick toast with a pinch of thyme.