It Came from the Earth! Green Garlic

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It Came from the Earth! Green Garlic

POSTED: Monday, June 30, 2008, 8:31 PM

Photo: Matthew Brady

Picked up this green garlic ($2) at the Sunday Headhouse farmers' market a few weeks back. The ridiculously nice folks at Queens Farm — Ed and Xiuqin Yin — sell it in too-much-for-one-person bunches, along with beautifully arranged shiitake and oyster mushrooms, edamame and Chinese dill.

Green garlic, which is basically just garlic harvested early, tastes much milder than its grown-up counterpart. It looks like a scallion, only with a cute little pink bulb (and equally adorable tufts of straw) at the bottom. Ed suggests eating the whole thing, stem and all, in a stir-fry. Just to warn you, the stem gets a little limp and brown-ish after a couple days in the fridge, so have a garlic party! This New York Times article from May offers all sorts of recipes like linguine with green garlic clam sauce and artichokes with green garlic dip, none of which I tried. Instead, I added a few babies to a recipe (miso stew packed with sea veggies) that calls for regular old garlic. Amazingly, the stuff did not leave its trademark room-clearing scent on my fingers or knife, and the meal was quite yummy, if a little sweet.

Get the recipe — adapted from Alexandra Jamieson, vegan chef and wife of Morgan Spurlock, who was probably too busy searching for Osama to try her delicious stew — here.

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