Today at Rick Knoll's farm stand at our local farmers market, I spied the first fresh green garlic of the season. The arrival of the tender shoots, which also go by the aliases "spring garlic, " "young garlic" and "garlic shoots," is the first sign of the impending arrival of spring to the Bay Area. Within 4 to 6 weeks, our local markets will be bursting with fresh spring onions, asparagus, fava beans and peas.
Last summer, I discovered that green garlic, called ajo tierno in Castillian Spanish and all tendre in Catalan, is quite popular in Spanish kitchens. Later in the week, I'll share a surprising yet easy recipe I learned in Catalonia that features this milder, sweeter young garlic. Green garlic is my entry for this week's edition of Kalyn's Weekend Herb Blogging event.
Also, I'd like to apologize for my brief case of blogus interruptus this past week. My poor little iBook G3 (we had the very first model of the white iBooks) unexpectedly passed away, forcing N and I to patiently await the arrival of its shiny new incarnation as a G4. The G4 looks identical, but is much more nimble and clever. Hopefully, its brilliance will rub off on the eternally flummoxed fellow who clicks away on its keys.
There are many exciting and tasty tidbits to fill you in on, so stay tuned as I plan to update IPOS more frequently this coming week!