Let’s switch our seasonal focus from asparagus (just for a moment, don’t worry) to another player in the world of spring produce: green garlic. Think of it as garlic, softened and with a mellower bite.
Green garlic is really just young garlic - that is, it’s what you get before the plant develops its cloves. It’s garlic in its teenage years, adolescent and underdeveloped, and, consequently, great for brightening our spring dishes.
This week, Lisa from Whole Foods Market Cooking raids a field full of the young stuff - and, after literally just pulling it from the ground, makes three beautiful recipes that all let the unique flavor shine. We have a few ideas for how to use it, too, like Amanda's simple recipe, made slightly spicy with horseradish. We can’t say we advocate the raiding of farmer’s fields, but you’d be crazy not to cook with this before the season is over.
Giddy for Green Garlic from Whole Foods Market Cooking
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