Green Garlic

Isn't it funny how things sometimes happen?  I had never really been aware of "green garlic" until I was giving a tour of my garden last week and a friend said 'green garlic' when pointing at my greenery.  I hadn't heard of all it's culinary uses- what a shame!  And now it seems that I have been seeing those words everywhere in my small blogging circle.  Ribbit over at The Corner Yard just did a post on her freshly pulled garlic for her friend needed a clove, megan/mason from On a Little Land mentioned it as a must have for her Top 5 (see previous post).  Many farmers thin the garlic in Spring and sell it at markets or to chefs.   Maybe some of you have even seen it in your CSA box.   I pulled a handful of my smallest stalks in effort to thin as I harvested, and this is what came up:

Interesting how the different varieties are colored, lots of 'reds' in there!  After a little trimming of the roots, and peeling of the outer skin, this is what one is left with for cooking:

Still undecided as to how to use this new garden treat I decided to thinly slice it and go from there.....

After doing some sampling I decided the leafy green tops were my favorite, so I added the remaining trimmings that were set aside into the bowl as well (seen below before being added in).

Searching for recipes turned up the usual suspects: pesto and pasta.  Before picking the stuff I had intended on making a pesto of sorts, but then I read how cooking the green garlic down in butter gave it a leek-like quality.  I was sold, so into the pan it went with a chunk of butter.

The end result:

The flavor did mellow, but I actually prefered it in it's raw state.  I tossed some of this garlic into our pasta for dinner (a Red Pepper- Arugula sauce), and the rest sits in the fridge awaiting it's destiny.  (I am thinking a pizza or a tart.  It is what I always go back to really.)

Red Pepper- Arugula Sauce:

1 block softened cream cheese
1 12 oz jar Roasted Red Peppers- drained, rinsed and seeded (or 4-5 peppers, freshly roasted)
1 clove od garlic, minced (or sub green garlic as I did)
water or milk to thin to taste.

Put all dry ingredients into food processor and mix.  Add liquid to thin to desired consistency.  (This recipe can be doubled for a pound of pasta if you like lots of sauce.  It makes enough to coat a box of Barilla Plus pasta nicely, which is short of a full pound.)

Wilt fresh arugula in a pat of butter or splash of olive oil for a few minutes on stove top, then stir into sauce, keeping in mind the greens shrink down quite a bit- I never seem to pick enough.  Top cooked pasta with grated Parmesan and ground pepper, and serve!

(Here is picture of out leftovers in the fridge, I forgot to take a picture of it last night- oopsy!  And see, I could have used some more arugula in there.)

Don't you just love 'garden fresh'??