What's in Season: Green garlic
Special to amNewYork
As vegetables grow, they don't just change in size they change in taste. Now is the best time to sample some of the region's more mild baby veggies before they grow into full-flavored adults.
Green garlic differs greatly from the cloved garlic that is commonplace in kitchens around the city. Unlike mature garlic, the pale white bulbs of green garlic plants have not yet separated into cloves - and they come attached to lengthy edible stalks.Those discrepancies mean that green garlic doesn't just have a different taste than cloved garlic - it has a different use.
"You can use it as a vegetable - not just a condiment," said John Schmid, of Muddy River Farm in Goshen, N.Y., who recommends sauteeing green garlic with spinach or swiss chard to make a healthy vegetable medley.
This more mild variety of garlic - which some say tastes like a cross between cloved garlic and scallions - can be served in any number of dishes. Try dicing it into soups, slicing it into salads, or mincing it into omelets.
Look for veggies with a dark green stalk that shows no signs of yellowing, and a pale white bulb.
Mild bunches of green garlic sell for about $2.50 apiece at farmers markets around the city.