This is what they look like, given the right care and time in-ground.
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Leeks #2
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LIFEGROWER: Be happy. Grow stuff. 
Those leeks are gorgeous!! Unfortunately, since my dear husband isn’t a fan of them as a vegetable on their own, I only buy them when they’re a background vegetable in a recipe or when I’ll be dining at home solo. In the solo cases, I love (after trimming off the tops & saving them for stock) halving them “almost” through to allow for thorough cleaning, then tying a bit of kitchen twine around them to hold them back together, braising/poaching them in a bit of chicken broth (boxed is fine) & then serving them to myself dressed with some microwave-heated blue-cheese dressing. Makes a terrific accompaniment to a good steak.
Breezy, I still can’t believe you’re back. Thanks so much for your words, which may fastly (?) turn into a dinner. I’ve never had to clean much, but blue-cheese dressing sounds just right. Thanks, friend.
Heated blue-cheese salad dressing (I’m talking about the nice thick commercial refrigerated versions like Marie’s/Marzetti’s) also works great on braised endive (the pale little heart things) if you’re into those.
And thanks for your thanks. 🙂
I’m into food, real food, as my new book will explain. And your words fit right in. Thanks, Breezy, friend.
Well, I guess for a true “real” food, one would make one’s own blue cheese dressing, but frankly, I figure that if it gets someone to try braised leeks or endive as vegetables, a little commercial cheating is okay – lol!