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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?

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  1. 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.

    1 Reply
    1. re: oakjoan

      would love that soup recipe....I have the feeling that I might have actually had green garlic soup at Chez Panisse, though I can't remember for sure. Still remember that it was delicious, wherever I had it!

    2. 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.

      1. There is a tasty looking recipe for oreichette with green garlic sauce in the current issue of Food & Wine magazine, although it is not on their website yet,

        1 Reply
        1. re: Greyhoundgrrl

          I have that issue, and just glanced at the oreichette recipe, didn't notice the ingredients. Thanks, I think I will try it!

        2. 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!

          1 Reply
          1. re: torty

            It was very uniform: is that a good sign?

          2. by the way, on that first recipe, I meant that you stir in the green garlic just before serving: not just before cooking...

            1. Susan: Take green garlic, chop coarsely, and throw it in the food processor with a big bunch of cilantro (approximate ratio two to one cilantro to green garlic), about a quarter cup dry-roasted unsalted peanuts, squeeze in the juice of a lime, add a chopped and seeded jalapeno or two, a tsp. of sugar, 1/2 tsp. of salt, and a tsp of ground cumin. Grind it all together until it forms a coarse paste, and taste. Adjust seasonings and invite me over for dinner. That's Jerry's (DH's) recipe for green garlic chutney, and I'm jealous because there is no green garlic here. Try it with roasted chicken or as a dip for lavosh bread....(or however you spell it...)

              1 Reply
              1. re: janetofreno

                darn! should have posted before dinner last night! (Main course was roast chicken :-))

              2. PS: it IS my experience that green garlic is very fragile, so heat might have gotten to it. Enjoy it while you can, it is ephemeral. My experience is that it'll only be around for a few weeks.....

                1. Once i substituted green garlic in a pesto recipe and it was by far the best i've ever had. And it actually got stronger after I froze the pesto. I also used to love cooking with garlic scapes when I could get them. Stupid Chicago farmer's markets 1. not starting for a long time and 2. no one having good stuff like green garlic.

                  1 Reply
                  1. re: annimal

                    I'd like to try this. Do you remember the proportions?

                  2. I'm going to make a soup of green garlic and english peas.

                    I've also made a soup of green garlic, smothered in olive oil, add peeled cut up potatoes and some water and simmer til tender, then I used a potato masher to get it to a chunky soup consistency. S & p to taste. I was concerned it smelled too strong (vampires or muggers would run a mile) but the bf said it was good and munched it down. Olive oil croutons go well with this, easy to toast in a pan.

                    Usually I try to buy green garlic when it is starting to develop a bulb at the bottom but still tender, but the farmer's market stuff was the same diameter all the way down so that's what I got.