Green garlic, also known as new garlic or spring garlic, is the young stalks of garlic before it forms bulbs. The flavor is mild and the entire vegetable is edible. It is great with other spring vegetables, such as peas and fava beans.
- Use in salads as a mild raw ingredient
- When cooked, the garlic is even more mellow flavored and sweet
- Can be used in recipes that call for scallions or leeks
- Cut into strips and use as a beautiful garnish. You can sauté or fry.
I have collected a few recipes below. Let me know your favorite way of eating green garlic and we can share online with other CSA members.
Amy Hetager, CSA Blogger
Daniel Patterson, New York Times
6 tablespoons fruity extra-virgin olive oil, plus more as needed
3 stalks green garlic, sliced up to the dark green
2 tablespoons Champagne vinegar
2 tablespoons lemon juice
¼ cup chopped parsley
Freshly ground black pepper.
Prepare a grill or set an iron skillet over high heat. When it is very hot, lightly oil the stalks and cook them for about 2 minutes. Season with salt, and mince. In a bowl, combine the green garlic, vinegar, lemon juice and olive oil. Just before serving, stir in the parsley. Season with salt and pepper. Spoon over baked cod, grilled chicken or steamed asparagus. Makes about 1 cup.
Spinach and Green Garlic Soup
From the Orangette Blog
Click here for the recipe and to read more of this blog
Green Garlic Souffle Recipe
From the Eating Local cookbook on the Daily Green website
Click here to read the recipe and more Eating Local recipes from the Daily Green website