Words can’t express how wonderful it is to have the Green City Market back in full effect. Even though there’s not a ton to choose from this early in the season, there are some interesting vegetable choices that certainly won’t be around all summer. One of those items is green garlic–the young baby garlic that’s much milder than its adult self and looks like overgrown green onions.
The green garlic I bought was about three feet long and didn’t entirely fit in the fridge, but that just made it even more fun. The great thing about green garlic is that you can use all of it–it’s similar to a leek in that the dark green end fronds are a little tough, but the rest of it’s super yummy and mellow garlic-ie. I used it to create a light and refreshing cream sauce and served it over pasta alongside purple asparagus (which, disappointingly, turns dark green when cooked). Perfect for a lovely summer evening.
- 2 pieces of green garlic, tough ends removed and diced
- 1/2 small white onion, diced
- 1 spoonful flour
- 2 pats of butter
- 1 heirloom tomato, seeded and diced
- 1/2+ cup milk
- 1/2+ cup chicken stock
Sautee the onion and green garlic in the butter until almost soft. Add the flour and cook until lightly brown. Stir in the tomato, milk, and chicken stock. Bring to a boil, stirring continuously until thick. Add plenty of salt and pepper, cayenne if desired, and a touch of cumin. Serve immediately over pasta with sauteed or grilled asparagus (sauce does not keep well).