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Jan 11, 2013 09:46 AM

Green Garlic

Green garlic has started to be in season where I shop - and I'm looking for what favorite recipes people have for green garlic. I really love using it in a soup with asparagus, but unfortunately in Jerusalem asparagus is never cheap or genuinely in season.

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  1. This will take you to a number of recipes, all good:

    1. I made this pesto last year when my CSA started to deliver green garlic. I froze it in ice cube trays and tossed it into soups, pastas, veggies, or whatever. I can't wait to make it again this year.

      3 Replies
      1. re: pagesinthesun

        This looks excellent. Normally when I make pesto I replace some of the olive oil with tomato paste or roasted red peppers - so I will give it a go. The seasons for these kinds of products are so different in Jerusalem than I'm used to, that I always seem to have ingredients at different times and not all the types of products at the same time.

        1. re: cresyd

          I totally understand. I am from Arizona and our seasons for fresh fruits and veggies are very different than most of the US. In my bag yesterday I received beautiful broccoli, cilantro, kale, lettuce, spinach, and radishes. This would be a typical spring bag for the rest of the US. And, I am always impressed at what my CSA farmer can supply our weekly bags with in the summer.

          I'm going to try your tomato paste advise, as well! Enjoy

          1. re: pagesinthesun

            The tomato paste switch was something borrowed from an old Moosewood recipe. In basil pesto, the flavors of garlic, basil and pine nuts make the tomato paste undetectable.

            In Israel I find it tricky because you have regional seasonality and then you have hot house seasonality. Either way, Jerusalem just had record setting snow and now it's spring veggie time! But just because the weather is making me crave hearty soups doesn't mean I want to waste the opportunities to make the most of the green garlic.