Farmers Market Kitchen: Green Garlic and Radish Crudité | Bite Club

Farmers Market Kitchen: Green Garlic and Radish Crudité

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Green garlic is much milder than mature garlic. - HANNAH PALMER EGAN
  • Hannah Palmer Egan
  • Green garlic is much milder than mature garlic.
Green garlic — usually sold when farmers thin their garlic patches to make room for growing bulbs — is a somewhat rare early-summer treat. Milder than its full-grown counterpart, green garlic packs a nice punch without overwhelming everything else on the plate. 

At Winooski Farmers Market on Sunday, I found gorgeous green garlic at Monkton's Last Resort Farm stand, and some bodacious radishes from Lalumiere Farm, in Ferrisburgh. Paired with radish sticks, the garlic and greens made for a beautiful (and light) veggies-and-dip snack.

Radish sticks with green-garlic-and-radish-greens pesto: light and crisp for a hot summer's day. - HANNAH PALMER EGAN
  • Hannah Palmer Egan
  • Radish sticks with green-garlic-and-radish-greens pesto: light and crisp for a hot summer's day.

Green Garlic and Radish Crudité

Makes about 1 1/2 cups

Ingredients:
  • 4-5 bulbs green garlic, trimmed of roots 
  • 1 bunch radish greens (from a bunch of 5 large radishes or 10-ish smaller radishes)
  • Juice of 1 lemon
  • 3/4 cup pignoli nuts
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons coconut oil
  • 3-4 tablespoons chevre 
  • 1 teaspoon salt, to taste
Preparation: 
  1. Wash the greens and pick over for yellowed or wilted leaves. Cut the greens and green garlic into 3-inch chunks.
  2. Place greens/garlic in food processor. Add lemon and process until the leaves are well pulverized. Add nuts, oils and cheese and blend until smooth. Add 1/2 a teaspoon salt, blend again and taste, adding another 1/2 teaspoon if necessary. 
  3. Slice radish bulbs into sticks or spears and serve as a crudité. If that's too French for you, the pesto also works nicely over pasta or on bread.



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