from @casacks: What shall I do with this beautiful bunch of purple spring garlic? http://t.co/LwhJdKFT #askMelissaClark
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Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
pasta with oil & garlic and use the garlic stems too since they are so green and tender.
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Well played. You deserve a cookie.
All the way from Brazil.
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