Green garlic recipes?
At the Farmer's Market yesterday, one of the stalls was featuring green garlic. I've had it in restaurants in soups and sauces before, but never cooked with it, so I figured it was time to start.
The stall owner gave me a handout with some suggested uses when I asked her for ideas.
First problem: by the time I got them home, the green tops seemed fairly wilted. Is it really that fragile, or is the back of my car hotter than I thought? How should it be stored?
Ok, so on to recipes: one of the recipes on the handout was for fingerling potatoes, basically just roast the potatoes with rosemary and olive oil, then toss with chopped green garlic just before cooking. The recipe emphasized the importance of not cooking the garlic, for sake of color and texture. I tried this one: it was ok, but I didn't really think the garlic added much (though it did look pretty).
This morning I took the remainder that wasn't wilted, and sauteed with some mushrooms in a bit of butter, then folded garlic and mushrooms into my scrambled eggs, along with some cheddar and parmesan cheese. It was tasty, but to be honest, not a lot different than the same recipe would be with green onions, and the garlic is more expensive. (I can't remember for sure, but I think it was $5 for a fairly large bunch? In any event, not cheap.
Any thoughts for recipes that might show off this springtime offering to better advantage?
Chez Panisse Cooking by Bertolli has a wonderful green garlic soup. If you're interested I'll dig it up. Has a potato base. There are several other recipes - puree of new potatoes and gg, a tomato soup, a gg and cheese souffle and, if you really want to spend some more money . . . a recipe for roast pigeon and gg.
cook some angel hair pasta or linguine. meanwhile cook some chopped garlic and lemon in butter and olive oil. chop the green garlic. sauce the pasta then fold in the green garlic. the heat will help release some more flavor.
Was yours uniform in thickness or starting to bulge out at the bottom alot? I have found that it wilts a little more than a green onion, but if it is fresh it has a very unique taste- actually stronger than regular garlic in a way. I used some very young stuff the first time in a food processor salsa and it was a hallmark. Sauteed with potatoes or incorporated into greens it is really good. Maybe you need to try again and really look for the freshest bunch- sniff it!
by the way, on that first recipe, I meant that you stir in the green garlic just before serving: not just before cooking...