Green Garlic is $$$$$

Young, tender garlic plucked from the field, ready for tonight’s dinner

Spring green garlic is the currency we wish we could live off of all year long.

Swear to green goddess, this is one of our absolute favorite things to grow and eat.
Only available in the spring (March-May, give or take), the tight window helps us savor it all the more.

Not only do we grow garlic in the Garlic Capital of the World, we harvest it when it is in it’s prime!
Sweet, nutty, and entirely edible, from the base near the roots, to the tips of the stalks.

“How do you use it?” we are asked every spring.

We answer your question with another question:
“How do you use what one would call ‘regular’ garlic from the grocery store?”

That’s how. That’s how you use green garlic.
And then some.
And then a little more.
No peeling.
Chop and drop.

[Drops mic]

Recipe Ideas:

• Use as a substitue for dried, cured, bulbed garlic. Do we have an exact ratio? No. The more, the merrier. It’s garlic. No such thing as too much.

• Whole grilled, pan-fried, or oven roasted — on its own, or alongside your favorite protein.

• Forget basil, use for a zippy, peppery pesto! Blend the green tops with your favorite spinach or arugula and call it a day.

• Ice Cream?!?!?!