The usual time to harvest leeks is right before frost. I planted a lot of leeks this year, so decided it would be a good idea to start using them now. Here are the leeks I pulled and then I dug up a few potatoes.
To clean a leek, wash it under cold running water and remove the first layer of "skin."
Cut off the root end, and cut again leaving on about 1 1/2 inches of the green top. Then, spreading the leaves, rinse off any dirt that is clinging there under cold running water.
Then I sliced them.
I melted 1/4 cut of goat milk butter in my frying pan.
I sauteed the leeks for 10 minutes. Then I added a cup of water, covered the pan and steamed them for 10 more minutes.
I scrubbed and cubed the potatoes and put them in the soup pot.
I cut the kernels off two ears of fresh sweet corn.
I added the cooked leeks, the corn, 2 more cups of water, 1 teaspoon of salt and a few cranks of freshly ground black pepper, brought it all to a boil, covered the pot and simmered it for 20 minutes. Finally, I added 2 cups of fresh goat milk and heated the soup to just under boiling temperature. Here is our wonderful fresh chowder!
The rest of the green tops of the leeks can be carefully washed, chopped up, and added to a stock pot.