Okay, I don't get about leeks. If you use only the white part as recipes tell you, well, you only have about one inch of leek. And the white starts melding into the green so how far down into the green can you go? Like when it is partly white and green, is that okay? I get lots of leeks from my CSA and when I use them, I can never decide how far down I should go. I noticed that parts of my soup or braise is tough, little fibrous bits that stick in your teeth. I get it that the green part is tougher and should be chopped finer. But my basic question is this: the green melds into the white, so how far down should you go?