Until last year, I had never heard of green garlic. I was certainly familiar with regular old garlic, it was ever-present in my childhood kitchen, but I generally didn't give much thought to the younger, spring version of that familiar, stinky bulb until it started appearing all over the media. It (along with ramps) was the springtime darling. I actually missed out on it last year because the large Headhouse Square Farmers' Market didn't open until the beginning of July and the smaller markets I frequent didn't carry it, but I was intrigued by it.
But this year, there was an abundance of green garlic, in all of its purple, white and green glory. The first weekend of the market I picked a bunch up (even though I didn't really know what to do with it) and brought it home. That week I chopped up several of the bulbs and their leggy greens and sauteed them with onions and sausage for a quick pasta topper. I've used it in place of regular garlic in lots of things and have also tossed thin slices with some early tomatoes, salt and olive oil for a tasty salad (eat it with toasted pain au levain). I'm enchanted by the idea of making pesto with them like Sarah Gilbert has done.
How do you use green garlic?
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
