Monday, 19 March 2012

New season garlic - Food Find

Real signs of spring.  I noticed wild garlic leaves (Ramsons) at market last Saturday and this week they've been joined by wet (green) garlic.  The Ramsons have a wonderful affinity with eggs so work well added to a frittata or omelette.  The stems of my home-grown garlic are barely a pencil's thickness so it will be another 10 weeks or so before I harvest them.  Having used up all but one bulb of my 2011 crop I plan to make the most of the wet garlic on offer.  It is best used within a week or so to enjoy its sweet, mild flavour.  You can use the stem as well as the cloves so it's an economical buy.