LEEKS

Leeks belong to the lily family, along with their close relatives onions, garlic, scallions, shallots, and chives. They are milder and more refined in flavor than onions. Leeks are native to the Mediterranean area and may have originated in Egypt, where they were cultivated and worshipped, or, as it has been written, "where onions are adored, and leeks are gods." Cooking tips: To clean, remove green tops to within 2" of the white section. Peel off outside layer. Cut leek in half lengthwise and wash thoroughly under water to remove grit and soil between the layers. Leeks may be eaten raw, chopped into a variety of salads. Leeks may be cooked whole; try braising or baking. Steam or boil leeks for 10-12 minutes. Top with butter, a dash of salt, pepper, and Parmesan cheese. Layer thin slices of leek in a favorite sandwich. Leek, tomato, and melted cheese is a winner. Lightly saute chopped leeks alone or with other vegetables. chop or slice leeks into quiches, egg dishes, casseroles, stews, stocks, soups and stir-fries. Substitute leeks for onions in recipes and notice the subtle flavor changes. Puree cooked leeks for a soup base. Add leek leaves to long-cooking dishes, such as grains, beans, or stews, for added flavor. Add cooked leeks to mashed potatoes. The above information is again from "From Asparagus to Zucchini" A guide to cooking farm-fresh seasonal produce.