We are so lucky to live in Los Angeles, a place where we get fresh produce at farmer’s markets year round. So what should an Angelino enjoy now that is at it’s peak in Spring. Take a look at this article from the LAist that tells you. Of course, strawberries will wake up the palate. But something that could be fun and new to use is green garlic. It sorta looks like green onions or scallions, but it has a garlic flavor and it’s much more mild.
Here’s a good recipe to try:
- 1/2 pound green garlic
- 1 Tbsp. vegetable oil
- 1/2 tsp. salt, plus more to taste
- 1/4 cup pine nuts or pistachios
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly shredded Pecorino cheese or other hard, flavorful grating cheese
- Trim and discard root ends of green garlic. Finely chop green garlic, rinse thoroughly and pat or spin dry.
- In a large frying pan over medium-high heat, cook vegetable oil, green garlic, and 1/2 tsp. salt until soft, about 3 minutes. Let cool to warm room temperature.
- In a blender or food processor, pulse pine nuts or pistachios to chop. Set aside. Add green garlic and process, scraping down sides as necessary, until bright green and smooth. With motor running, drizzle in olive oil. Pulse in reserved nuts and cheese. Taste and add more salt if you like.