In my CSA box this past week, I received an ingredient that is new to me; green garlic. At first glance the long green stalks, that bleed into rhubarb red before their opaque bulbs, look like a cross between a leek and a Mexican onion. They are, in fact, simply bulbs of garlic that have not fully matured. When you slice into the bulb, you can see where the cloves were developing, and crosswise it looks much like a shallot.
I sliced the bulbs as thinly as possible, and they fell off the knife like tissue paper. The smell was subtle, like a blend of garlic and leek, but not as strong. When cut, the stalks smelled a lot like chives. I used the garlic in a stir fry, but I am hoping I receive this ingredient again, as I never see it in local markets.
Have you ever cooked with green garlic?
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I discovered green garlic for myself last year after getting some at the local farmer’s market. I like using it simply, such as in a salsa, a pasta or on a pizza–goat cheese and green garlic pizza is absolutely delicious, by the way.
Green garlic is awesome! We started growing it for the first time this season, so a lot of the markets we supply will be able to carry it most of the year.
Justin, thanks for the link to those recipes. Do you sell at the Davis or Sacramento farmer’s market’s, by chance?