This was the year that I discovered “young” garlic. I had never tried it and didn’t know that, like a leek, you can use all of the white base of the plant, as well as the tender, lighter-green part of the stalk. And I do mean all of the white base. The papery wrappers we’re all used to peeling away from our cured garlic? They are soft and savory and you just cut right through them when you prepare the immature clove and the fleshy bottom of the stem.
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