It is such an honor for me to be able to showcase our very first guest blogger, Katie from Easy Gourmet Dinners. Being a Midwestern girl that loves to cook and loves to travel, Katie was willing to celebrate National Garlic Month by sharing a great food story about one of her favorites … green garlic.
With the advent of spring come all of the wonderful spring vegetables. If you eat with the seasons, as we do, this is the best time of the year.
The shops and markets are filled with asparagus, artichokes, strawberries, radishes, snow peas, fava beans…
And my favorite: green garlic.
That’s it, there, in the front. It looks just like green onion (although sometimes it has a bit of purple).
It’s garlic that is picked very young, before the individual cloves start to form. It has a mild garlic flavor that we just can’t get enough of in the spring.
The season is fleeting, 3 – 4 weeks.
I was first introduced to green garlic in Spain. We were driving through the Somontano wine region of Spain with a friend who lived in the area. He was on a quest to get his summer Rosados. After duly sampling and buying we continued on up into the Pyrenean foothills for lunch at a restaurant he had discovered the summer before.
It was a typical, hot, dusty, early May day in Huesca. As we arrived in the tiny village we roused lazy dogs sleeping in the middle of the road and disturbed the old men sipping wine under the shade tree in the Plaza Major.
As is typical of these small, mountain hamlets there weren’t any ‘parking lots’; there was barely room for cars. We left ours out of the way and wandered up to the restaurant on foot, nodding greetings to people through the open doors of the houses.
We were early for lunch; it was just 2:00 pm and the restaurant wasn’t open yet.
We were told we could wait in a little courtyard across the street. A few minutes later a bottle of the local white wine appeared, chilled, with a small plate of olives and the local dry-cured ham, compliments of the owner. We settled into the rhythm of the Spanish day: nibbling, sipping, chatting, enjoying the play of the hot sun on the mountains across the valley.
About an hour later we were summoned into the restaurant: lunch was ready.
There was no menu to look at nor choices to be made. We sat and were served.
They brought another bottle of the chilled white to have with the first few courses, then a hearty red with the meat and cheese courses. Strong, hot coffee was served after dessert.
The tiny place was packed with about 20 people. No locals, of course. This place was far too expensive for them. Our lunch for three totalled almost $50.00 (including all the wine). The 5-course lunch was sublime, everything perfectly cooked, all seasonal, locally grown, fresh.
The green garlic was from his own garden. He show-cased it in simple scrambled eggs. The entire stalk is edible – and please, if you find it, grab as much as you can and eat every last bit.
Green Garlic Scrambled Eggs with Sliced Avocado
3 green garlic
2 tbs (1oz, 25ml) plain or Greek yogurt
1 tsp cold, hard butter
2 tsp butter – any temperature
salt and pepper to taste
4 or 5 cherry tomatoes, cut in half, for garnish
Green Garlic: Cut the stem ends off the green garlic and remove the outer layer. Slice about 1/8″ (.3cm) thick including green tops.
Avocado: Cut avocado, remove pit. Remove half from shell and slice.
Divide and arrange on plates.
Eggs: In medium nonstick skillet melt the 2 tsp of butter over medium heat.
Add green garlic (or leeks and garlic) and sauté just until starting to come apart, about 3 minutes. They should keep a bit of crunch.
In medium bowl whisk eggs.
Add yogurt, salt, pepper and whisk.
With a knife cut the 1 tsp of cold butter into tiny pieces and add to eggs. This will melt as the eggs cook making them very creamy.
Add the eggs to the green garlic in the pan and with a spatula gently stir the eggs, mixing in the green garlic.
When the eggs are almost, but not quite, set, divide them and put on plates.
Garnish with tomatoes and serve immediately.
Note: To store a cut avocado wrap it in cling film, making certain that the cut surface touches the film, put it cut-side down on a plate and refrigerate.
Katie at Easy Gourmet Dinners
Post shared with Monday Mania.