Green garlic, in farmers markets right now, teams with leeks, potatoes, butter and half & half to create a cool, creamy, delicately garlicky first course. Recipe (with substitutions) below.
When it comes to large, hardworking families with big personalities, Allium outdoes even the Baldwin brothers. More savory recipes than not put at least one of member of the Allium family to work—onions (yellow, Bermuda, pearl, etcetera), leeks, scallions, chives, garlic, shallots… And then there are the seasonal workers—ramps, scapes and the star of last weekend’s Logan Square Farmers Market, green garlic.
Green garlic is just what the name implies—garlic picked early, before the bulbs have formed into cloves. Originally the byproduct of farmers thinning their garlic crops, green garlic has come into its own as a seasonal treat found almost exclusively at farmers markets and roadside stands. Continue reading “A chilled seasonal soup for unseasonably hot weather: Green Garlic Vichyssoise”
, still one of my most beloved cookbooks of all time. Elegant in design, full of inspiring, demanding recipes and gorgeous photos, it foreshadowed our current era of high-concept coffee table cookbooks. 