Fresh Garlic Stalks?
We bought some garlic at the farmer's market this weekend that we've never seen before--instead of just the head of cloves (purplish, rather fleshy skin), there was a 14-inch stalk still attached to the top. I've had scapes before, but those are young and new. Is the stalk we have edible, or do you think it's too tough? And if edible, ideas, please!
You can make this mix, or something. I don't know the name.
First blanch the garlic stalks. The stalks are very thick!!! Just get it to a very high temp that there are bubbles everywhere. Put them in for about seconds, take it out put them in ice. Now, you can season it any way you want.
You could just wash it very thoroughly and eat it raw. You should strip off the skin though. Cut it into long, but short segments. Look at the top, you will see an outre dark ring and a light green circle in the middle. Right at the line where those two parts of the garlic stalk meet, then you can dip them into a thick sauce. I love them with chili pepper paste! Both for seasoning and dip, awesome!!! :D
They are really tasty, give them a try.
Note: You can also season them to your own taste of: sweet, spicy, sour, bitter or whatever! :)
I made a delicious soup from green garlic stalks and young fava beans.
4 cups chicken stock
14 green garlic stalks, cut into 1/2 inch pieces
1 large baking potato, peeled and chopped
1 tsp herbes de provence
1/2 bay leaf
1/4 tsp salt
11/2 lbs young fava beans in the pod, shelled and blanched for one minute
1/4 cup heavy cream
Put the stock in a 2-quart saucepan. Add garlic stalks, potato, herbs, and salt. Simmer over medium heat until the vegetables are tender, about 20 minutes. Remove bay leaf.
Place the mixture in a blender or food processor and process. Strain out any tough, fibrous bits of garlic stalk. Return to saucepan and add fava beans, heavy cream, and freshly ground black pepper. Bring soup to simmer. Serve.
The stalks give a much milder flavor than the garlic cloves, and the soup has a beautiful light green color and is deliciously redolent of springtime.
Hmm...I googled green garlic, and I don't think this is it. It's green-ER (that is, not dried with papery skins yet), but the heads are full multi-cloved heads and the stalk I'm referring to is about 14-18 inches tall and about 1+ inches in diameter--I mean, it's HUGE compared to the green garlic or garlic scapes I've seen before.
Just thinkin this is one of those times you need to experiment. Saute in some olive oil or butter and give it a taste. I have seen stuff like this and sometimes it is flavorful and sometimes not. Also the texture may be not your style. The clove part I would think is fine, but the stalk part is where you may want to toss around and experiment
Sounds as though you do indeed have green garlic. Lucky you! I was just looking at some recipes in "Sunday Suppers at Lucques" that call for them, a wild striped bass accompanied by farro and black rice with green garlic and pea shoots in particular. I was hoping to find them soon myself.
Are you talking about the green blades of grass-type things that grow out of the garlic? I believe they are edible. They definitely have a strong garlic taste. My dad treats them the same way he treats Chinese chives.
I would chop them finely and have them with scrambled eggs.
Or chop them up and stir fry with tofu-sheets.