Green Garlic

Fresh picked new garlic, or green garlic.

Green garlic is garlic that has been harvested before the cloves have formed, usually around June and early July.  It looks like a small leek with a bulb on the bottom but don't be fooled by it's appearance.  Green garlic is mild and juicy and can be used in a variety of ways. 

Remove the papery outside and cut off the stalk and root end.  Inside is a creamy white and fragrant piece of heaven.

One way to use these morsels is to briefly saute them in olive oil until slightly tender and spoon the oil and garlic over fresh-cooked pasta.  Top with a little parmesan and you have a delicious quick side dish.

Another way to use it is to toss it into roast meats and vegetables.  Here we used a bunch of green garlic to accompany multi-colored potatoes and a pork tenderloin. 

Drizzle the meat and veggies with olive oil and season according to your preference.  Cook at 350 degrees until the meat is cooked and the vegetables are tender.

This one-dish meat roast with potatoes needs only a big tossed green salad to accompany the dinner.  Make a salad that includes yellow peppers, cherry tomatoes halved, avocado, and a light vinaigrette.

- Kim Fielding