The Feed

CSA Encounters, April 3 – 90

Grassy and sweet, green garlic aka spring garlic, is one of our first crops of the spring season. Green garlic is young garlic, picked before the bulb starts to form and it looks similar to a green onion. We’ve found that garlic will not form mature bulbs in our fields so we grow green garlic for the delicious young stalks and tender immature garlic bulbs.

Many farmers harvest the young stalks to thin their rows of garlic, giving the remaining stalks room to form mature bulbs.

When the young garlic is harvested and brought into the warehouse, still warm from the field, scented waves of the warmest garlic fills the whole space. For some of us it tickles us with savory fancies and makes us hungry for Italian food, and others obviously find it repugnant with wrinkled up noses. Either way the first crop of the new season is always a welcomed sight.

The immature garlic bulbs and edible green stalks have a mellow nutty-garlic flavor that is great fresh or cooked. The light garlicky flavor enhances dishes without overpowering. One stalk and bulb of spring garlic is equivalent to a small onion, or a leek and one clove of mature garlic. Substitute green garlic in recipes for onions, scallions or leeks. Green garlic gives you the flavor of fresh garlic without needing to peel the papery husks. To use, trim off root ends and any tough part of the green leaves. Chop or slice white, light green, and the dark green leaves (as long as they are tender). The tougher darker green leaves are good chopped up and put into soups and sauces.

Green garlic goes very well with eggs in an omelet, frittata, quiche or my favorite with scrambled eggs and toast.You can add minced green garlic to green salads, salad dressings, potato, egg or tuna salad, or make a fresh green garlic salsa verde to serve with fish, chicken, pork or beef. We have many yummy recipes for green garlic in our recipe archives: Green Garlic Mayonaisse, Green Garlic Pesto, Leek Fritters with Green Garlic & Lemon, Kale and Couscous with Green Garlic Dressing, Alice Waters’ Spaghetti and Green Garlic and more.

Recipes for Week of Apr. 3 – 9

Green Garlic Scrambled Egg Toasts
Add a delicious fragrance and flavor to your everyday scrambled eggs by tossing in some fresh green garlic.

Green Garlic Toast
Turn your fresh green garlic into a butter spread and enjoy the first taste of spring. This yummy recipe comes from our good friend, Chef Jenn Felmley. and her hands-on CSA cooking class held at City Farmer’s Nursery.

Green Garlic Salsa Verde
Green garlic salsa verde is a bright and flavorful herbal addition for any protein you are serving with your meal. The original recipe, Grilled Tri-Tip with Green Garlic Salsa Verde, uses Tri-Tip as the protein.

Seared Pork Cutlets with Green Garlic Salsa Verde
Bright and herbal this green garlic salsa verde is a great addition to pork cutlets or any other protein you are serving with your meal.

Posted In: CSA Encounters