Leek

Veggie Type: Greens

Season: Harvested in the late summer/fall and stored/sold through the winter

Peak months: Harvested August-November

Uses: Most recipes calling for leeks only require the light green part of the stalk. Both the root and the tough dark green leaves are inedible, but they bring a terrific oniony flavor to soup stock. The stalk itself should be cleaned thoroughly before cooking. Try slicing leeks in half lengthwise and leaving them to soak.