Yesterday, the first green garlic appeared in the local
farmer's market.

We used it in a crab pasta -- 5 oz. of whole-wheat
fettucini, 8 oz. of dungeness crabmeat, four large
green garlies, sliced and sauteed in olive oil,
and a little sea salt crumbled in. This tasted as
good as it sounds.

Steve

On Sat, 2 Feb 2008 01:46:19 +0000 (UTC), (Steve
Pope) wrote:

>Yesterday, the first green garlic appeared in the local
>farmer's market.
>
>We used it in a crab pasta -- 5 oz. of whole-wheat
>fettucini, 8 oz. of dungeness crabmeat, four large
>green garlies, sliced and sauteed in olive oil,
>and a little sea salt crumbled in. This tasted as
>good as it sounds.
>
>Steve

Oh gosh..that sounds good.

I will have to find some when I get up that way.... I have several
things I want to make with it. Never see it here in ABQ...
Green garlic soup, green garlic goat cheese souffles, tart with green
garlic and goat cheese..plus other things. I hope I don't forget my
cookbooks with these recipes in them....

Christine

In article >,
(Steve Pope) wrote:

> Yesterday, the first green garlic appeared in the local
> farmer's market.
>
> We used it in a crab pasta -- 5 oz. of whole-wheat
> fettucini, 8 oz. of dungeness crabmeat, four large
> green garlies, sliced and sauteed in olive oil,
> and a little sea salt crumbled in. This tasted as
> good as it sounds.
>
> Steve

What's green garlic, Steve? At first I thought you were referring to
the sprouting cloves and I was going to say that that started a while
back here. ;-(

Is there a way to prevent sprouting garlic? I store my garlic heads in
the cupboard, in an open container.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; check the second note and
tell me if you knowwhat it is.
Laissez les bons temps rouler!

On Sat 02 Feb 2008 10:16:47a, Melba's Jammin' told us...

> In article >,
> (Steve Pope) wrote:
>
>> Yesterday, the first green garlic appeared in the local
>> farmer's market.
>>
>> We used it in a crab pasta -- 5 oz. of whole-wheat
>> fettucini, 8 oz. of dungeness crabmeat, four large
>> green garlies, sliced and sauteed in olive oil, and a little sea salt
>> crumbled in. This tasted as good as it sounds.
>>
>> Steve
>
> What's green garlic, Steve? At first I thought you were referring to
> the sprouting cloves and I was going to say that that started a while
> back here. ;-(
>
> Is there a way to prevent sprouting garlic? I store my garlic heads in
> the cupboard, in an open container.

I find if you store the garlic in the fridge, loosely covered, that it
greatly retards sprouting.

--
Wayne Boatwright

*******************************************
Date: Saturday, 02(II)/02(II)/08(MMVIII)
Today is: Groundhog Day
*******************************************
'I've gone off the idea of progress.
It's overrated.' - A. Dent
*******************************************

On Sat, 02 Feb 2008 11:16:47 -0600, Melba's Jammin'
> wrote:


>What's green garlic, Steve? At first I thought you were referring to
>the sprouting cloves and I was going to say that that started a while
>back here. ;-(

I'm not Steve, but green garlic is garlic before it has formed cloves.
It looks like big green onions, but with a definite garlic aroma.

http://www.mariquita.com/images/phot...een-garlic.jpg

Christine

Melba's Jammin' > wrote:

>What's green garlic, Steve?

It's a young garlic plant, pulled out of the ground before
the bulb has started to segment into cloves. It looks
like an outsized scallion (or perhaps a small leek), often
tinged purple. It is milder but fresher than standard
garlic.

Steve

Melba's Jammin' > wrote:

> What's green garlic, Steve?

Young garlic, before the cloves are formed. It is still soft, with no
papery skins. I have some here. The white bulb, larger than that of a
green onion, is rather mild-tasting and smelling; the green
stalk/leaves, which consist of concentric layers, exactly like those of
a leek, are markedly more pungent.

Bubba

In article >,
(Steve Pope) wrote:

> Melba's Jammin' > wrote:
>
> >What's green garlic, Steve?
>
> It's a young garlic plant, pulled out of the ground before
> the bulb has started to segment into cloves. It looks
> like an outsized scallion (or perhaps a small leek), often
> tinged purple. It is milder but fresher than standard
> garlic.
>
> Steve


Thanks.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; check the second note and
tell me if you knowwhat it is.
Laissez les bons temps rouler!