Autumn is a great time to enjoy fresh leeks, which are a boon to soups, stews, tarts, and sides. Choose leeks that are flat on the bottom and not too deeply green at the tip. You can store them unwashed with the root end uncut for maximum freshness. If you’ve ever wrestled with one of these proud green stalks—which resemble a giant scallion—you know that cleaning the dirt out from between their layers can be challenging. First, cut off the tough, dark-green end and root end. Then slice leeks lengthwise and hold under running water, carefully separating layers to release dirt. (If your recipe calls for chopped leeks, you can cut them now and soak them instead.) Next, soak them and swish them around. Today, challenge yourself to put a leek on your table soon!
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