Garlic Breath

There’s nearly a foot of snow on the ground, but before Mother Nature laid down her white blanket, I’ve begun seeing more signs of spring around the farm and at Central Farm Markets. Horseradish has begun peeking through the dirt and the hair sheep are beginning to roo their winter coats which is when their fleece peels off to reveal a slick warm-weather coat.  Last week I spied one of my late-winter favorites at market—green garlic—a sure sign spring is just around the corner. Although we are fortunate to have growers who utilize an assortment of greenhouse technologies to keep us in leafy greens, winter root vegetables and even cucumbers and tomatoes during the winter months, green garlic begins showing up at market mid-winter as growers begin thinning their garlic beds to make room for the mature bulbs.Thinning?It is the labor-intensive process where immature vegetables and fruits are removed to make way for larger, mature growth. When my father was a kid in the wilds of Pennsylvania fruit country, his job was to thin young peaches from his uncle’s orchard. His work paid off with softball-sized fruits sold on the family’s road-side stand and put up in jars in his mother’s basement.These are the behind-the-scenes chores that go on prior to the picking of premium products. But unlike peaches, vegetable thinning yields a salable and often sought-after product, like green garlic.Not to be confused with garlic scapes, the curly shoots with tightly closed buds on top which show up at market later in spring, green garlic is basically baby garlic. Right now, you’ll find bunches similar to scallions but instead of hollow tubular leaves, the green garlic’s leaves are flat. As the weeks go by, the individual bulbs will begin to swell and divide, but the paper-like husks on the bulbs will be tender and moist.Green garlic is valued as much for medicinal as it is a culinary staple. For over 5,000 years, garlic has been cultivated for its immune-boosting properties. Garlic contains the protein ferroportin, responsible for carrying iron from inside a cell to outside a cell. Garlic is also rich in polysulfides and manganese, both critical for heart health.Prior to modern medicine, green garlic was prescribed as an anti-inflammatory, antiseptic and even an aphrodisiac!Want to give green garlic a try?The first thing you have to do is get to the markets early as it tends to get snatched up in the first hour.  Once you’ve scored your bunch, figure out what delicious meal to try and then make your way around gathering all the necessary ingredients.Green garlic can be used raw in salads or as ingredients in a simple oil & vinegar dressing. My favorite is to mix green garlic with fresh mozzarella, tomato and cucumber. Green garlic can be used in place of regular garlic or onion in just about any recipe.But if you’re really in for a hefty dose of garlic breath, give this recipe a try and toss with fresh pasta.Green Garlic PestoIngredients:1 bunch green garlic, trimmed and cut into 2” pieces¼ cup extra virgin olive oil¼ cup flavorful hard cheese (Parmesan, Pecorino Romano)¼ cup nuts (pine nuts, pistachio, walnut)¼ teaspoon sea saltDirections:In a blender or food processor, pulse together green garlic and nuts until they reach a granular texture. Gradually add in olive oil and cheese. Season with salt to taste.