Whole young garlic plants to use like scallions, but garlicky!
We always leave some garlic plants in the ground in the fall and then each clove in the head sprouts and they grow into individual plants all in a tight bunch in the spring! Then we pull up the whole bunch of young plants for about a month 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.
Lots of recipes here: https://cooking.nytimes.com/tag/green%20garlic
$5/bunch of 8-12, depending on size of each plant
Here's a good video all about green garlic: https://www.nytimes.com/video/dining/100000001579167/green-garlic.html
And some great 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
:-)
