from my gold standard email:
“The appearance of young, green garlic at the markets marks a seasonal shift in southern California, indicating that spring is finally here. Tender and aromatic, green garlic is sold like leeks (it looks like them, too), with the leafy fronds still attached. Left in the ground, the bulb will eventually expand and separate into cloves. Thankfully, someone once saw fit to harvest the garlic early, and it has since become a much sought after springtime ingredient for season-minded chefs. Green garlic lacks the papery, protective casing of the matured bulb, so the perfume of garlic wafts unhindered around the stalls, almost sweet in its pungency. Despite the generous aroma, green garlic is significantly milder than its later season counterpart. It’s a pleasing substitute for onions in salsa and mixes well with soft, fresh cheeses like chevre and queso fresco. When cooked, it sweetens up, playing nice with other flavors without pushing them out of the way. Shellfish, scallops especially, match up well with its bright and savory flavor.”