Week 4 Recipes

Green garlic (also called spring garlic) is the immature garlic bulbs and edible green stalks of garlic. It has an amazing nutty-oniony flavor that is great fresh or cooked. Substitute green garlic in recipes for onions, scallions or leeks. The young, tender cloves don't need to be peeled before chopping. Slice and use in potato salad or mince and stir into salad dressings. Toss some in a stir-fry, on a pizza, or in soups. The light garlicky flavor enhances dishes without overpowering. One stalk and bulb of spring garlic is equivalent to a small onion, or a leek and one clove of mature garlic.

We know, lots of salad greens this week! But these greens are great for so much more than just salads. Add any of them to soups or sandwiches. Add spinach to your smoothie. Chop and add on top of your tacos, hot dish, or eggs. You can saute them as a side to any meal, wilt them lightly for a wilted green salad, or blend into pesto!

And if you still, find yourself with some extra greens at the end of the week, you can always blanche and freeze them for when the salad greens are less prolific!