Spring means Green Garlic time for the Practical Cook, and there are so many excellent options. What is green garlic, you say? Why is it better/different than standard, government issue garlic? Read on and find out.
To confirm my own thoughts about green garlic, I did a little research. I’m sure those of you who know me find this shocking. Here’s a fabulous article called Garlic Defanged (which amuses me on multiple levels). Great read, and tempting to say, “yeah, what he said,” minus the part about not liking garlic.
Green garlic is the less pungent relative of garlic, and thus I find it useful for the light, clean tastes I crave in spring. If you like but don’t love garlic, try it. If you love garlic, you really have to expand your repertoire and try it. It’s this week’s reason to go to the Farmer’s Market!
Here are 3 more ideas for green garlic:
2. Pasta. Toss with lemon and ricotta, some pea shoots, and you’re talking spring in a bowl. For the basic guidelines, try the Pasta Toss with Lemony Ricotta recipe.
3. Dressing. Mix with olive oil and lemon juice, or stir into mayo (commercial or your own). Use as a dip for steamed veggies, on a salad, with pan-seared tuna or salmon. Are you low on lettuce? Visit the Farmer’s Market, or ask your gardening friends. Special thanks to Garden Boss for supplying the red leaf lettuce to Team Practical Cook this week!
Are you a green garlic fan? Send me your thoughts, pictures, recipes or signed commitment to try green garlic in the next two weeks.
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Tomorrow it’s Kitchen Tool Talk: Three (More) of My Favorite Things.