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Published daily in Bend, Oregon, by Western Communications, Inc. Copyright 2007.
By Kathleen Purvis / The Bulletin
September 29, 2009
Q: When a recipe calls for a leek, should I use the entire leek, including the tougher, dark green portion of the stalk?
A: It depends on the recipe. Usually, you just use the bulb (the white part at the bottom) and the lighter green area of the stalk. As you noted, the dark green portion can be....
