The Garlicky Fruits Of Spring

The other day Pookie emailed me at work to say, “Check out this link — we need to investigate this green garlic thing!” I proceeded to spend a delightful afternoon reading the rest of Farmgirl Susan’s wonderful blog, and then Pookie and I hatched plans to double-plant our garlic bed next year so we could have bundles of green garlic in the Spring. Meanwhile, our regularly-planted garlic bed was taunting us with its massive stalks of allegedly delicious early-season green delicacy.

That stuff is huge! It could feed a family of three like ours for months! We were oh-so-tempted to pull up just one stalk, just to see what it would taste like… and then it came to us, like a bolt from the blue. The previous owners of our house had made a half-assed effort to put in an raised bed for a veggie garden behind the garage, where it wouldn’t be an “eyesore” but also doesn’t get a ton of sun. When we put our grape vines back there, we noticed there were a few little plastic tags from nursery plants in the soil, from a couple of tomatoes and, surprisingly, some garlic. The soil in the bed is too clay-y for the heads to develop, but last Spring we availed ourselves of the scapes from the second generation of garlics coming up in the bed. This spring? We were going to help ourselves to the green garlic instead of waiting on the scapes.

Thank you, previous homeowners! This was so exciting — a new delicacy!

I decided to prepare it basically exactly the way Farmgirl Susan recommended, sauteing the finely-chopped garlic in a fair deal of butter until it’s soft, then tossing it with pasta, salt, freshly ground pepper, and, in my case, a splash of olive oil. I also added some ribbons of prosciutto, then shaved some Parmagiano-Reggiano on top. What we ended up with has some serious potential.

The green garlic was so light and freshly garlicky, without any mature garlic harshness. However, I really didn’t have enough of it to go with as much pasta as I was cooking. So next year, when we plant tons of garlic, this is going to be awesome. I can’t wait!


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Filed under 5. May, Carbo Loading, Garden, Harvested, Lessons Learned, We Grew This

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