Leeks & Onions 

Leeks and onions belong to the lily family and are closely related to garlic. Leeks are milder than onions, and both are available at the Market from midsummer to late fall. Store leeks for a few weeks and onions for a few months in a cool, dry place.

Any member of the allium family will add flavor to egg dishes, casseroles, soups, stews, stir-fries and curries.Onions and leeks adapt to any cooking method, or can be eaten raw in salads or sandwiches. Leeks can be substituted for onions in any recipe.

Remember to split leeks in half lengthwise and rinse under cool water to wash away any grit. Remove green tops to within 2 inches of the white section.

Recipes

Cream of Leek-Parsnip Soup - Harmony Valley Farm

  • 1 pound parsnips, scrubbed & diced
  • 2 leeks, washed & sliced
  • 5 cups soup stock
  • salt and pepper to taste
  • 1/4 cup skim milk powder
  • tamari of soy sauce to taste
  • chopped parsley

Cook parships and leeks in enough soup stock to cover, until tender. Puree in a blender after cooling slightly. Add remaining stock and cook over low heat until soup is reheated. Whisk in milk powder mixed with 1 cup water and cook an additional 10 minutes. Add tamari or soy sauce to taste. Garnish with chopped fresh parsley if desired. Makes 4-6 servings.

Braised Leeks from The Cheese Factory Restaurant

  • 4 large or 8 small leeks
  • 1 tablespoon vegetarian boullion
  • 1 cup boiling water
  • 4 cloves garlic, peeled and sliced
  • 2 bay leaves
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons dried thyme, crumbled
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • Olive oil for browning

Preheat oven to 400 degrees.

Trim roots from leeks; cut close to the white portion (but do not cut through the white--leeks need to be intact when slicing length-wise). Make diagonal cuts through green tops , leaving an 8- to 10-inch overall length. Split leek in half lengthwise. Wash well to remove any sand or grit and place in a shallow roasting pan.

Prepare broth by dissolving boullion in boiling water in a small bowl. Add garlic, bay leaves, oil, vinegar, thyme, salt and papper. Stir well and pour over leeks. Bake 55-60 minutes or intil leeks are tender yet firm.

To serve, brown leeks in a large skillet and fold into a V-shape. Garnish with roasted peppers. Yield: 8 servings.