I went to a cooking demo in Sonoma recently, watching the chef of Dry Creek Kitchen put together a soup made primarily from green garlic that was just picked from a local farm. Green garlic is picked before the garlic matures, therefore the flavors are very mellow and earthy. The white garlic bulbs were chopped and slowly poached in milk, while the green tops were pureed and folded into the strained mixture. It was an excellent spring soup - I plan on experimenting with it and possibly serve green garlic at the next foodie.
But the big question is where can I get it? Does anyone have a source they can recommend?
I think the season is very short. They were in the Bay area farmers markets about 6-4 weeks ago, but i think they've already moved on to other vegetables.
Posted by: Sixy Beast | May 03, 2005 at 05:27 PM