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.
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:
- Wash the greens and pick over for yellowed or wilted leaves. Cut the greens and green garlic into 3-inch chunks.
- 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.
- 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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