Shopping among the many vendors at the Capitol City Farmer’s Market recently I discovered a new spring flavor: green garlic.
Looking like a fat scallion, green garlic is a young garlic plant that has been removed from the ground as the farmer thins out his rows, making room for the maturing plants that remain in the soil.
Green garlic has a pungent flavor that is not as sharp as a clove of raw garlic, but it isn’t as mild as a green onion, either. I sliced thinly the white part of two stalks, then added them to a scramble of sautéed beet greens and backyard chicken eggs. Surprised was I by the immature garlic’s hot bite.
For an interesting write-up about the plant, read this article at TBD.com.