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

Tuesday, June 9, 2015

Farmers Market Kitchen: Green Garlic and Radish Crudité

Posted By on Tue, Jun 9, 2015 at 12:00 PM

click to enlarge 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.

click to enlarge 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.



Tags: , , , , , ,

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

Pin It
Favorite

About The Author

Hannah Palmer Egan

Hannah Palmer Egan

Bio:
Hannah Palmer Egan is a food and drink writer at Seven Days.

More by Hannah Palmer Egan

Comments

Subscribe to this thread:

Add a comment

Keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

More on Farmers Market Kitchen

Latest in Bite Club

Social Club

Like Seven Days contests and events? Join the club!

See an example of this newsletter...

Keep up with us Seven Days a week!

Sign up for our fun and informative
newsletters:

All content © 2017 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Website powered by Foundation