Currently viewing the tag: "green garlic"
Mayonnaise is used for simplicity, as well as for its wonderful ability to brown up and form a nice glaze. If you wish for something lower calorie and lower cholesterol, you can use whipped egg whites instead, although it may not brown nearly as well. You could whip the whites and fold in the whisked yolk if you want loft and richness as well. If you do not have green garlic, just use a single clove of garlic minced or just season the pan by cooking the whole clove in the oil you’ll cook the spinach in. Don’t have oyster mushrooms? Don’t worry about it. Cook ¼ of a finely diced white or yellow onion and cook it until soft before adding spinach. Although the recipe looks long, it is really not. There are just lots of tips to ensure this is an easy dish.
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This salad has plenty of crunch along with lots of flavor thanks to the quickled leeks, arugula, and dressing. You could add beets and/or a cheese like feta along with some pistachios maybe, but don’t add too many extras or the salad will become confusing to the palate and the flavors will be muddied.
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Simple, but the flavors play so well together. The slow cooking of the carrots really sweetens them and brings out the “carrot-ness” of them, while the Allium Topping contrasts with funk and top notes. This topping goes well with other things such as steak, salmon, potatoes braised with tomatoes and pimenton de la vera.
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This topping grew out of another recipe used on salmon. This is a little more subtle, and more floral with the addition of the fennel seeds and lavender. While made initially for seared halibut, it would go nicely with pork chops, chicken, or other firm fleshed white fish. It can be tossed with kale or other greens as well, or stirred into grains such as farro or barley.
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The flavors of potato and artichoke go so well together, and the textures are similar as well, so there is a flavorful surprise possible with each bite. Crisping the outsides gives a wonderful contrast to the interior creaminess, and the mild spring garlic adds a gentle garlicky note without any of the heat bulbed garlic can. If you don’t have spring garlic, spring onions, scallions, or no alliums will work also.
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Very simple but satisfying. A little char, cool bits contrasting with warm bits, crunchy and silky. The garlic dressing has the perfume and taste of garlic, but none of the heat. The “Grilled or Creamy” refers to the dressing having two iterations; one where you grill the garlic, the other where you blanch it briefly, then add thick yogurt to the pureé.
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This dish is cooked so it is not soupy, but rather until there is just a bit of liquid left. You can add more vegetables as you wish, and mushrooms and/or sausages turns it into a full dinner for the carnivorous set. I like it next morning heated up with a couple of farm-fresh eggs poached or basted on top.
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This stock first occurred one spring after market when I opened the refrigerator and found it full of whole and partial bits of green garlic and young garlic, leeks, scallions and spring onions as well as the tops I had saved, not to mention the halves of white and yellow onions. Everything was in great shape, but I needed room for the next batch of produce. So, I made stock. This recipe is sized down for the average kitchen.
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This dish can be eaten hot or room temperature, as an appetizer or as a light main dish with a salad or soup. You can use other greens in this as well, such as arugula or spinach, and it is a great way to use greens that look less than perfect. If you do not have leeks, use onion. Garlic cloves can substitute for green garlic. The scamorza is a type of smoked mozzarella. If you do not have it, just use regular mozzarella and add Pimenton de la Vera, or smoked paprika from Spain.
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Part of the appeal of this dish is the gentle seasoning so the flavors of the ingredients stand on their own. Blanching the garlic mitigates the heat, but leaves behind the wonderful garlic flavor. If you have green garlic, that would be great in lieu of the garlic. Simply cut it into ribbons as wide as the leeks and cook it the same. For the stock, you want a very light vegetable stock, preferably homemade.
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This dressing delivers a dressing full of smoky garlic flavor without the heat of clove garlic. Once the season for green garlic is past, you could grill thin leeks and a clove or two garlic instead for a good alternative. As well as topping sautéed or grilled vegetables, it will complement salads of sturdy lettuces like romaine and things like escarole, endive, and radicchio.
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Use this to top grilled or roasted fish, or serve as a side. This would be good mixed into hearty grains or thinned with a little pasta cooking water and used as a sauce on pasta shapes like campanelle or dischi volante. The fava greens are the tips of some of the plants and may include flowers. They have a “green” spring quality to them, and you want to just cook them.
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The cabbage is rendered tender but still crunchy by salt-wilting it, then it is gently warmed in a sauté pan with a mélange of soft cooked leeks and green garlic. This method brings out the sweetness of the cabbage which works well with the sweetness of the alliums and makes a great foil to the silkiness of the leeks and garlic.
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This light soup celebrates spring. If you have asparagus, add some 1/8th inch bias cut slices and you have all the local vegetable harbingers of the season. This recipe is more of a guideline, really. Feel free to play with it. You could just add the chard stems to the liquid, but the sautéing brings out sweetness in the stems, and wilting the chard in a separate pan gives a lighter, cleaner flavor to the broth. The fava greens are the tips of the plants, including some of the flowers. Add mushrooms, carrot shreds, whatever you find.
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This soup uses potato to give it a creamy feel, and there is no dairy in it at all. The garlic used is young “green” garlic which has a lovely garlic aroma and a mild flavor without any heat. If you wish, omit it. The soup is excellent either way. This soup is also good served cold a la Vichyssoise. See Notes for ideas. By the way, you do not want this soup to boil- boil this soup and it will turn khaki and smell very broccoli-esque. This recipe includes a step where the stock is simmered with the peelings of the broccoli to add flavor. This is optional, and omitting it won’t hurt.
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Green garlic is young garlic which is harvested before the cloves have begun to mature. It resembles a scallion, with a deep green stalk and a pale white bulb, but has a garlicky taste.
We offer several members of the allium family in our boxes including spring onions, scallions, purplette onions, leeks and green garlic.
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INGREDIENTS:
1 bunch of green onions, greens and whites separated, whites sliced ¼ inch, greens sliced 1/8th inch or finer
3 green garlic stalks, white only, split lengthwise, rinsed, and sliced finely
¼ cup cilantro stems, sliced finely and well washed
1 bunch chard, ribs and leaves separated, ribs washed and cut into
¼ inch bits, leaves stacked, rolled and cut ½ inch and washed
1 bunch of green onions, greens and whites separated, whites sliced ¼ inch, greens sliced 1/8th inch or finer
3 green garlic stalks, white only, split lengthwise, rinsed, and sliced finely
¼ cup cilantro stems, sliced finely and well washed
1 bunch chard, ribs and leaves separated, ribs washed and cut into
¼ inch bits, leaves stacked, rolled and cut ½ inch and washed
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All those bright green things in the box just look like Spring, don’t they? The “ground bean paste” in the recipe is a Chinese iteration of a dark miso that is finer than most standard miso pastes, and is more liquid, so it mixes into the dish more readily. Miso can be used as well, just thin it with some water until it is slightly pourable. The shrimp are an option of course, but they look pretty against all the greens, and the flavors go well together. To omit them simply start the recipe right after the shrimp get removed from the pan.
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This sauce will seem creamy, but the texture comes from the pureed green garlic and leek or onion, not from any dairy product. Use this on fish and seafood, chicken, or tofu. It can be stirred into soups or pots of grains or beans to add depth of flavor as well. When the green garlic season is over, you can still use this recipe, just use blanched or roasted garlic cloves instead. This sauce can be used hot or cold.
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Food from the UK has some of the noisiest names, and can be so, ummm, bland. Bangers and Mash. Bubble and Squeak. And Champ… When made right, this is not a bland dish. Although usually made with green onions, I have tweaked this traditional Irish recipe and used green garlic instead. It is a simple recipe that is all about the ingredients.
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