I got my first green garlic of the season this past weekend! I don't know if you can even find this where you live, but it's basically the garlic before it matures; it's mild and sweet and you can use the whole stalk, kind of like a green onion but with a garlicky bite. One of my favorite ways to eat it is chopped up and mixed with either chevre or a farmer's cheese or any mild soft cheese and some olive oil and s&p. Spread on a cracker or like today I spread it on a slightly toasted roll with roasted beets and a few sprouts. Or in the morning on a toasted 1/2 a bagel - as long as you don't have a business meeting early that day!
I got my first green garlic of the season this past weekend! I don't know if you can even find this where you live, but it's basically the garlic before it matures; it's mild and sweet and you can use the whole stalk, kind of like a green onion but with a garlicky bite. One of my favorite ways to eat it is chopped up and mixed with either chevre or a farmer's cheese or any mild soft cheese and some olive oil and s&p. Spread on a cracker or like today I spread it on a slightly toasted roll with roasted beets and a few sprouts. Or in the morning on a toasted 1/2 a bagel - as long as you don't have a business meeting early that day!
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