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)