At the Farmer’s Market a few weeks ago I made a palate-pleasing discovery…green garlic! I am a huge fan of the “stinking rose” and love it raw, sautéed, roasted, you name it, but the tender young plants sliced into a stir fry or a salad would tempt even a vampire! And, because the “heat” is not yet developed you can use OODLES of it and not overwhelm other flavors, such as eggs.
A few days ago I served egg salad sandwiches for dinner, made with fresh eggs from our backyard flock, chopped celery and red onion, and green garlic, of course. The green garlic looks like a green onion but the leaves are flat and V-shaped, rather than tubular. When you slice it open you can see the tiny cloves inside. I simply peel the bulb, slice in rings and chop.
I used 4 hard boiled eggs and about ½ cup chopped celery, generous amounts of chopped baby red onion and green garlic, mayo, sea salt and fresh ground black pepper to make the egg salad. I don’t like to add any other seasonings because I like to taste the egg…and the garlic, of course.
I also like a rather coarse mixture so I just mix it up and then “smush” it lightly on a plate, adding salt and pepper to taste…which means I usually consume quite a bit of the salad before it hits the sandwich.
Fresh romaine lettuce leaves, and a dense German caraway rye bread and half-sour pickles from our local European deli made this a simple, hearty and tasty dinner.
It is NOT easy to find green garlic…I couldn’t find it in any of our markets except the Farmer’s Market…and it is no doubt a spring season item. Fortunately, we live near Gilroy, the Garlic Capital of the World, so I can begin growing it in my vegetable garden and even in the flower beds for a continuous supply of green garlic… and protection against evil spirits!