It’s summer for me and that means more cooking and writing! As I looked back on my posts over the last couple of years, I realized that I was so focused on recipes and photos, I had forgotten all about the Tidbits section of my blog! It’s all about sharing a cooking tip, quick recipe, or new discovery. This week’s new discovery is Green Garlic.
My first—and sometimes only—stop at the Saturday Morning Market in downtown St Petersburg is Little Pond Farm. This farm based in Bushnell, FL has some of the most unique produce to be found at the market. And just when I thought I’ve seen it all, they go and grow something I have to go home and Google.
It turns out that green garlic is immature garlic with thin, green stalks and a white bulbous bottom. The white section varies in size depending on the variety; the ones I picked up look like a cross between a scallion and a spring onion and the bulbs were streaked with a vibrant purple hue. They are a bit more pungent than scallions, and not as firm texturally. Green garlic is in the allium family: chives, scallions, shallots, leeks, garlic and cultivated onions; think of using them in any application where you want that onion-y flavor.
I used them both raw and cooked when experimenting and found them most akin to scallions. I threw some onto my salmon along with leeks, cherry tomatoes, olive oil, lemon juice, salt and pepper and baked it en papillote (in parchment paper pouches). The subtle garlic flavor contrasted the mild, sweet leeks and lent a big burst of flavor. Green garlic was also delicious—and not overwhelming—raw: my tabboule recipe typically calls for green onions, so I subbed them out with my new find. Adding some thinly sliced bulb into my miso soup turned out to be my favorite application. Cooked just enough to eliminate the raw-ness and retain its texture, it was the perfect accompaniment to a big, comforting bowl of miso soup.
With the blistering summer heat upon us, Little Pond Farm will take a break until September. In the meantime, I won’t stop searching in our local markets for new and exciting ingredients to add to my repertoire. Until the next Google-worthy discovery…enjoy your summer!
En papillote (parchment paper pouches)
Happy to see you writing again! Would have had to google green garlic as well, new to me, but will sure search for it in PA! ❤️
Love finding new things at the market! Maybe we’ll explore some nearby farmer’s markets on my trip?
Looks delicious! I did not know about the green garlic either, so I will be on a quest for it. I love garlic of any kind. I harvested some wild garlic on my last hunting trip. Before cooking, I usually let sit for about 15 minutes after chopping so the healthful compounds get fully activated.
I’m glad to see you writing again! Welcome back!
I think we may be past time for it now…sometimes my posts come out much later than the actual discovery. 😉 Maybe again in the spring? Thanks for the tip about allowing it to sit for a bit; I didn’t know that! Also, love that you forage! After picking wild blueberries in ME this summer, I was just saying I want to learn more about foraging…I think that would be awesome to know what’s available in the wild and what’s safe to eat.