What to do with Green Garlic?
Green Garlic, as I discussed in Monday’s post, is the mild and sweeter version of garlic, picked before the bulb and cloves are fully developed. It has an amazing flavor and tenderness that make it very enjoyable to eat fresh, not to mention an extensive list of healing, purifying and energizing health benefits.
Right now is the best time to buy green garlic in abundance from local farms that are picking it fresh daily. Find it in your Full Circle produce box and in the Green Grocery program and add it to your delivery for the upcoming week.
Here are two of my favorite recipes I have made with the tender green stalks this spring.
Baby Spinach, Pea Tendril and Green Garlic Soup
2 Tbsp butter
1/2 lb green garlic, cleaned, trimmed and sliced
½ lb fresh pea tendrils
½ lb fresh baby spinach
3 Cups chicken or vegetable broth
Salt and Pepper to taste
4 Tbsp crème fraiche or sour cream
In a medium sized pot melt butter over medium-high heat. Add green garlic and sauté until just beginning to wilt. Add pea tendrils and spinach and sauté for 1 more minute. Add broth and bring to a simmer. Let simmer for 5 minutes and remove from heat. Carefully puree the soup with an immersion blender or in a standing blender or Cuisinart. Soup should be smooth, bright green and slightly thickened. Re-heat pureed soup over low heat and serve immediately. Top with 1 tbsp crème frâiche or sour cream in each individual serving bowl. Enjoy with a loaf or warmed crusty French bread.
Asparagus and Green Garlic Rice Bowl
2 tbsp butter
2 tbsp fresh grated ginger
2 lbs fresh asparagus, trimmed and sliced into 1 inch pieces
½ lb green garlic
½ lb fresh arugula, washed and torn into smaller pieces
1 lime sliced into wedges
2 tbsp tamari
3 cups cooked brown or wild rice
Kimchi for garnish (get it in your Green Grocery order!)
Melt butter in a large saucepan over medium heat. Add grated ginger and sauté until fragrant. Add asparagus and sauté for 3 minutes until tender. Add green garlic, arugula and salt and pepper to taste. Sauté for 1 minute until greens are slightly wilted. Portion cooked rice into individual serving bowls and serve sautéed asparagus and greens on top. Squeeze the juice from 1 lime wedge and ½ tbsp tamari atop each bowl and garnish with kimchi for a boost of flavor if desired.
(Kimchi is a naturally fermented food, rich in probiotics and digestive enzymes and packed with flavor. It is traditionally served with many Korean rice and protein dishes. Locally produced Kimchi is available from Firefly Kitchens and can be added to your Green Grocery order!)