For as long as I’ve been a herbivore (and it’s been a long time), I’m still discovering vegetables that are new to me. The variety and variations in the plant kingdom is simply astounding. Oh sure, I have my favorites that I eat on a regular basis, but I also like to try out new vegetables whenever I stumble across them at the farmer’s market.
My newest such “discovery” is spring garlic also known as green garlic, which is just younger garlic with the stalk still attached. It looks a bit like an overgrown scallion. Although the ones pictured above seem to be slightly older, I had other spring garlic with more slender bulbs. You can eat the whole thing, it has a milder, sweeter garlic taste.
To get the full flavor of the spring garlic, I just go with a simple and quick stir-fry of kale with the spring garlic so that the freshness of the ingredients shines through. Other green vegetables would work too. You can also use it in recipes that call for regular garlic. It’s fun to experiment in different dishes but they have a short season. Get them while you can.