The ones I put in the crisper kept for 4-5 months. I use leeks instead of onions or combined with onions when I have leeks.
If I remember, Larry, you are a vegetarian:
Eat Drink Better | Healthy recipes, good food: sustainable eats for a healthy lifestyle!
This one is on my list to try:
Potato Cakes with Leek and Carrot Recipe | Epicurious.com
I would think they could be made and frozen...I freeze zucchini fritters (cooked) and reheat them.
You can make a "roasted leek" spread (like an onion spread) and put it with brie cheese on your favorite toasted bread. Not exactly how I do it, but here's the idea:
roasted leek and provolone sandwich - Wonderful Ingredients
I basically saute the leeks in a bit of butter, add s&p, a sprinkle of sugar, and cook until lightly brown. Add some water, reduce heat and simmer about 10 minutes until soft. This is the stage where you could freeze the spread to use on sandwiches later. Or, skip the sugar and freeze in ice cube trays, lovely added to mashed potatoes.
Leeks go great with garlic, so add some roasted garlic to the spread ...
I made this recipe one year:
Sweet Potato-Leek Pancakes Recipe | Epicurious.com
A zillion things to do with leeks. In North America, leeks are under used, IMO, and not as well appreciated as they are in Europe and other places. Bonus when growing your own, they tend to not be full of sand. Much more fun to work with. I leave mine in the ground as long as I can because the winters and wet springs just haven't made a late / winter garden possible. Although, the endive we dug up one fall was excellent with our Christmas dinner.