4
| Market |

Green Garlic from McClendon's Select: This Week's Fresh Pick

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Picked before reaching maturity when the bulb and stalk dries out to a more of a husk, green garlic has a much more fresh and light flavor and texture than garlic cloves. While green garlic, which is also called young or spring garlic, looks more like leeks or scallions, it still carries a distinct garlicy flavor, especially in the bulb. However, its lightness and green stalks make it a great addition to salads, pesto and salsa verde. While most other climates have to wait until spring to see the harvest of green garlic, McClendon's Select is offering it now, thanks to the spring-like local winter climate.

See Also: Lime Radishes from McClendon's Select: This Week's Fresh Pick

Price: $2 per bunch

Vendor: McClendon's Select

Where to Pick It Up: Town and Country Farmers Market, Open Wednesday from 8 a.m. until 1 p.m., Old Town Farmers Market, Open Saturday from 8 a.m. until 1 p.m.,

What Else to Grab: Meyer Lemons ($2/pound) for a citronette dressing on a salad featuring your green garlic

We would suggest just buying green garlic, even if you don't have a specific recipe in mind. The versatile plant can be easily incorporated into any dish you would use scallions or garlic. Keep in mind, green garlic is mild and doesn't carry the spicy, slight bitterness that it does when it matures. That makes it much easier to eat raw in salads or rough chopped and lightly sautéed in stir-fry or a host of other dishes. It's also a great addition to potato and leek soup. Just make sure to store it like you would a leek or scallion, not like garlic, because the delicate, young green stems will wilt.

Follow Chow Bella on Facebook and Twitter and Pinterest.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.