Whole young garlic plants to use like scallions, but garlicky! A fleeting spring treat...
 
We've been growing garlic here for over 40 years ever since our close family friend gave us some plants from her parent's property in Illinois that self-seeded and still come up everywhere, in addition to our regular beds of garlic that we plant each fall. When heads are left in the ground, in the spring each clove sprouts and they grow into individual plants all in a tight bunch! Then we pull up the whole bunch of young plants in April and May, before they begin to form bulbs.
 
Sweet and mild garlic flavor.
 
Favorite ways to use: chopped raw in salads and dressings and atop soups, and always with eggs in spring! Great for stir fries, and really any way you'd use scallions.
 
$5/bunch of ~8-12, depending on size of each plant
 
Lots of recipes here: https://cooking.nytimes.com/tag/green%20garlic 
 
Here's a good video all about green garlic: https://www.nytimes.com/video/dining/100000001579167/green-garlic.html
 
And some good articles:
https://archive.nytimes.com/well.blogs.nytimes.com/2012/05/18/when-garlic-goes-green/
 
https://foragerchef.com/green-garlic/
 
https://www.thekitchn.com/jump-into-spring-with-green-garlic-lets-try-something-new-218135
 
https://food52.com/story/6458-green-garlic-the-adolescent-allium
:-)