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Thursday, April 14, 2011

CSA Fun: Green Garlic

I officially have my first item from a CSA bag that I have never eaten before. And the winner of this coveted title is…green garlic.

Here she is.

I felt like I had to get it. After all, the farms where my produce comes from are in an area that is the garlic capital of the country. Green garlic is essentially young garlic that is often pulled by farmers to thin out the crop (although also harvested on purpose as it gains popularity). Green garlic has a milder flavor than garlic and is, apparently, delicious.

So, what am I gonna do with this here green garlic? I don’t even know what it will look like when I cut into it! I’m thinking I might chop one up and sauté it with the asparagus we received in the same CSA bag. If any of you have ever used it and have ideas, please share! I need your wisdom!


  1. 1

    Here is a recipe I remember seeing awhile back, but I have not tried it:

  2. 2

    Here’s another green garlic soup (from Orangette):

  3. I signed up for a half share at a CSA yesterday. I am so excited about the new foods that I’ll get to try and will have a hard time waiting until June for my first pick-up.

    • Jane Maynard

      I admit, I’m totally spoiled where I live…the CSA runs almost all year, I’m so lucky. You’re going to love it when June arrives! 🙂

  4. 4

    What’s the difference between garlic scapes and green garlic? I’ve made garlic scape pesto … and that’s delicious!

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    Hi Jane!

    If you get some green garlic that is a bit more developed, the end near the root will be a bit more bulbous, and you’ll get teeny cloves. Yours may be a bit too young yet.

    I’ve used green garlic to make a vinaigrette for some grilled or roasted antipasto veggies (squash, zucchini, eggplant, mushrooms, tomatoes…whatever suits you).

    Trim off the root end, and the top of the green (if it is dry or otherwise icky).
    Put the whole thing on the grill and rotate until you get a teensy bit of char on the tops, and the middles get a bit soft. Roughly chop into pieces. Put your grilled green garlic pieces into a blender with some white balsamic vinegar and tarragon, then blend in oil to form an emulsion. This dressing is extra delicious if there are still some chunks of the green garlic left after blending. Add some salt to bring out the acidity, and some pepper, and anything that strikes your fancy!

    • Jane Maynard

      mmmm, emily, thanks for your wonderful comment – sounds so yummy! that vinaigrette sounds like it would be good for dipping bread, too. now I’m craving it. and I haven’t ever even had it. 😉

    • Emily

      You’re right, Jane!

      I’m in Michigan, so our farmer’s markets/CSA’s/great sources of “unconventional” produce are simply summers only. To kick off summer right, I buy a bunch of veggies and grill or roast them and make this vin and an antipasto board with cheeses, crackers, toasted bread, nuts, dried fruit…The dressing is very good on bread! And now you’ve got me craving, too!

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    Jane Maynard

    amy e and anna – thanks for the recipes – they look delicious!

  7. My dad actually plants alot of garlic for the greens. He likes to eat them raw with some soy sauce. You could also add some sesame seed oil and some rice wine vinegar to make a soy vinagrette! Use it as you would green onions!

  8. 8

    I signed up for a CSA share this week. So excited for the season to start (in June)!

  9. Where is your CSA coming from!!? I’m a Gilroy girl & grew up with garlic as a staple in anything & everything we ate! Mmmmm…..

    • Jane Maynard

      I love driving through gilroy and literally smelling garlic in the air!!

      I believe this particular green garlic came from San Juan Bautista…my CSA gets produce from farms around Gilroy/Watsonville/San Juan Bautista…that general area. 🙂

  10. Grill it lady! and then put it on top of a grilled pizza. Oh so good!

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    I had never heard of green garlic until I read a recipe for green garlic spinach soup on Please, please google it and try it if you have enough green garlic. I haven’t been able to find it where I live, but I tweaked the recipe and use onions and fresh garlic and Knorr vegetable cubes for the broth and make this soup ALL THE TIME. It is amazing, so healthy and even though I am not a fan of cooked spinach, it is fabulous.

  12. 12

    OOps! should have read the other comments before I posted. Somebody already mentioned that recipe to you, though she doesn’t mention if she’s tried it herself. I hope you get a chance to try it!

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