An Early Spring Treat: Green Garlic

Green garlic is garlic that we purposely harvest young, for it’s unique flavor. You can use the entire plant – the bulb just as you would mature garlic, and the green tips as you would chives or scallions. Whereas with mature garlic it normally needs to be roasted or sauteed in order to curb some of its sharpness, green garlic has a more delicate, mild flavor that many chefs hold in high regard. I’ve heard it’s especially good raw in salad dressings and for garlic bread. Garlic in general is a wonderful anti-inflammatory as well as a tasty addition to your spring meals.

Have you used green garlic before? What is your favorite dish that includes garlic?

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About Brie Aronson

Brie Aronson came to Polyface from southern California. During college, she was diagnosed with food allergies and had to begin asking about the source of every single thing she put in her mouth. This led to an interest in all things food and she sought out a way to learn how it can be produced ethically and sustainably. Her desire is to help people shift their focus from counting calories, being intimidated by their kitchens, and being disconnected from the land to one that experiences the life-giving enjoyment of food. Having completed the internship in summer 2010, she now assists with the buying clubs and sales building, leads school tours of the farm, and will be the summer 2012 farm cook.

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