Green Garlic

By Carol Ann Kates

Spring brings an amazing culinary treat-green garlic. This seasonal delicacy is now available at our farmers market from Jay Hill Farm.

Green garlic is young garlic, picked when its leaves are still green and before it begins to form cloves. Often called spring garlic, this member of the Allium family resembles baby leeks or scallions with long green tops and white bulbs that are sometimes tinged pink. Green garlic has a tender-crisp texture and a subtle garlic flavor, which is softer and more delicate than mature garlic.

The season for green garlic is March through May, although Rowan Rozanski from Jay Hill Farm anticipates the season could end sooner this year because of early seasonal warm-up. Once green garlic phases out, however, customers at Jay Hill Farm's booth can purchase garlic scapes, which make a delicious addition to salads.

In case you've never cooked with green garlic, Rozanski says the variety Jay Hill Farm grows has a mild, sweet flavor that is perfect for making delicate pasta sauces. Use it in any dish that calls for mature garlic. Mince green garlic and add it to salads or your favorite salad dressing recipe. It is heavenly when diced and sautéed in butter and added to omelets, frittatas, or soufflés.  It's the perfect addition to mashed potatoes or homemade potato soup and a fun addition to any stir-fry recipe. Both the green tops and bulb are edible; however, the tops can be fibrous. For more tender green garlic when added to soups, Rozanski recommends cooking them slowly for a long time.

Following are two recipe ideas for using green garlic.

Grilled Garlic Greens

Serves 4

Serve this springtime delicacy along side beef, chicken, or fish.

1 bunch  (about 16) garlic greens

            1 tablespoon extra virgin olive oil

            Sea salt to taste

            Freshly ground black pepper to taste.

Preheat grill to high. Wash garlic greens and slice off the green tops, keeping the white and pale green parts that are tender. Place green garlic on a large sheet of aluminum foil. Drizzle with olive oil and season to taste with salt and pepper. Place another same-size piece of aluminum foil over the top and fold and seal the sides tightly. Package should be sealed tightly enough so green garlic steams as it grills. Place foil package on grill and cook for about 5 minutes, turn, and cook second side for another 5 minutes. 

Garnish:

            2 tablespoons Parmesan cheese, shredded

            1 tablespoon balsamic vinegar

To serve: Transfer green garlic to serving platter. Sprinkle with Parmesan cheese and drizzle lightly with balsamic vinegar

Penne Pasta and Chicken

with Ricotta Cheese and Green Garlic

            Serves 4 to 6

            16-ounces penne pasta, cooked al dente and drained

Cook penne pasta al dente according to package directions.

            2 tablespoons butter

            2 tablespoons olive oil

            ¼ cup green garlic, minced

            2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

            1 ½ cups ricotta cheese

            1 teaspoon salt

            1 teaspoon large grind black pepper

            1 cup chardonnay wine

While pasta is cooking, in a large skillet, melt butter over medium-high heat. Add olive oil, green garlic, and chicken cubes and sauté until chicken cubes are lightly browned on all sides, about 10 minutes. Stir in ricotta cheese, salt, pepper, and chardonnay wine and blend thoroughly. Simmer for 5 minutes. Remove from the heat. Place cooked pasta in a large serving bowl, mound the chicken mixture in the center, and toss.

Shopping for garlic greens: If you've never purchased this product before, chose ones with crisp green tops and long, strong, white bases. 

Storing garlic greens: For best results, place roots in a glass of water, cover with a plastic bag, and secure bag to glass with a rubber band. Change the water out every day. Or wrap green garlic in moist paper towels, place in a plastic bag, and store in the vegetable crisper of your refrigerator. They should keep nicely for up to 5 days.

Using garlic greens: Peel off the strong, shaft-like leaves and rinse under cold water. Chop off and discard the root. Use all of the white part and as much of the pale green part that is tender. As the season progresses, the greens can become tough. If so, peel off any fibrous parts before you chop.

Carol Ann Kates is the author of award-winning Secret Recipes from the Corner Market, selected in the top ten favorite cookbooks by the Denver Post Food Staff, December, 2006. For more information visit www.cornermarketsecrets.com.