Serious Eats: Talk

green garlic (let's try this again)

I bought some green garlic at the farmers market this morning, and I would like to use it in a way that really lets it shine. I know this topic was addressed somewhat recently, but most of the answers referred to cured garlic (the common kind with papery skins and well-defined cloves). Any new suggestions for this ingredient would be much appreciated! If it helps, I also got green beans, baby red potatoes, white spring onions, and pastured eggs this morning, so maybe something using these? My kitchen has been overflowing with produce for weeks, so I just need some fresh ideas.

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