NY Times Sunday Magazine: How To Cook with Green Garlic

Doesn't exactly look like typical garlic, does it?

In this Sunday's New York Times Magazine, chef Daniel Patterson talks about his love of young, green garlic — something we saw at the Green Flea last weekend — and why he prefers it to the mature, papery bulbs we're used to.

These long, green stalks are dug up before they form into large bulbs, and they are in season right now. Patterson says you can use the entire plant, just like with leeks, and the flavor is sweeter and less dominant than regular garlic. If you're a semi-fan of garlic — like the flavor in moderation, hate the way it can often overpower or linger — this may provide the perfect balance.

We don't have much experience with this springtime plant, but we'd like to try Patterson's recipe for Artichokes with Green Garlic Dip. The "dip" looks like a creamy vinaigrette that could be used on salads, and Patterson mentions putting it on sandwiches and fish. Mmm.

Read the article: Garlic Defanged

Related: Green Almonds!

(Images: Mathilde de l'Ecotais for The New York Times; Elizabeth Passarella)

Comments (4)

"Well, I do have one quirk that might be considered a little eccentric: I donâ€™t like garlic."

He's not kidding. I used to work for him and it didn't really register that we were using virtually no garlic. Then I moved on to another restaurant and it hit me like a ton of bricks. Give me a smack in the face garlicky kitchen any day.

There's definitely nothing smack in the face with Patterson. Everything is always clean, refined and subtle and too much garlic can change that pretty quickly.

i haven't had green garlic before, but i am a huge fan of garlic shoots or scapes. they are the curly tops of the garlic. so fantastic in a stir-fry!

http://threadtrace.wordpress.com

I discovered green garlic (right in my garden of all places) a few years ago and fell head over hoes in love with this glorious stuff. It's easy to grow - you can even put it in pots. I wrote all about it in this post, which includes a deliciously simple recipe for green garlic fettuccine:

http://inmykitchengarden.blogspot.com/2006/04/spring-green-garlic.html

Yay, this is perfect timing. I just read in my CSA's blog that I'll be getting green garlic in my subscription tonight. I'm so excited--it's the first week.