Green Garlic

Green Garlic

If you haven’t tried green garlic now is a good time to check out your local farm market. Green garlic are young garlic plants, picked before the bulbs form. They are tender, completely edible and packed with garlic flavor. I got mine from Blue Pike Farm.

My friend, Jenine Mahendranath, sent me this recipe via Endeavor Farms.  Thanks, Jenine. I am definitely going to be making this sauce soon.

 Green Garlic Sauce

One bunch green garlic (about 3 stalks)
¼ cup grated Parmesan cheese
½ cup extra virgin olive oil (or to taste)
½ tsp. salt (or to taste)

Cut off root end of garlic and trim off any brown stalks. Peel away outermost stalk if dirty. Cut stalk, including green fronds into 2” pieces, rinse well. Chop garlic in a food processor until finely minced. Add cheese and salt and pulse until evenly mixed. Add olive oil in small increments until the mixture is emulsified, creamy and smooth. Add enough oil until you have the desired consistency. Keeps well in the fridge for at least 3 days – garlic flavor will mellow as it sits. Can be served on its own as a dip, or as a sauce on pizza, or boiled potatoes.