Young green garlic, made up of immature shoots that haven’t yet even formed cloves, appears in the New York greenmarkets around May. It looks like thick scallions and has a sweet, mild garlicky taste, with no bitterness. It can be chopped just like scallions and cooked or added raw to salad or sauces. (Serves 4) [...]
Archive for April 25th, 2002
Steamed Mussels with Spring Herbs and Green Garlic
Posted in 2002 on April 25, 2002 | 2 Comments »
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