If you’re looking for yet another way to enjoy the fresh Green Garlic of early summer, here’s a simple recipe idea:
Green Garlic Scrambled Egg Toasts
adapted from a Mariquita Farm recipe
1 stalk green garlic for every 3 eggs
milk or cream
salt and pepper
dense wheat bread, sliced thin
Chop green garlic like you would a scallion, using all of the white part, and the green part of the center stalk too, at least up to where the leaves start (the leaves are edible too, but if you decide to use them chop them very fine). Beat eggs and add 2 tablespoons milk or cream to eggs. Saute green garlic in butter over medium flame for a minute or two. Add beaten egg mixture to pan and reduce flame to its lowest possible setting. Stir constantly. As the eggs heat up they will start to steam a little and maybe stick to the bottom of the pan. Add some salt and pepper. Take the pan off direct heat to slow the process down. The longer it takes, the better it’ll taste. It should take at least 10 minutes to cook 3-5 eggs this way. Throw the sliced bread in the toaster. As the eggs finally congeal, spoon onto toast, and cut to desired size.
Our CSA begins this week! Green garlic will be one of the vegetables featured in this week’s shares. To read more about green garlic, see this New York Times article which includes a delicious-looking recipe for Fresh Pasta with Green Garlic.