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Susan Chang","isLoading":false},"jennifer-maiser":{"type":"authors","id":"5019","meta":{"index":"authors_1591205172","id":"5019","found":true},"name":"Jennifer Maiser","firstName":"Jennifer","lastName":"Maiser","slug":"jennifer-maiser","email":"jen@lifebeginsat30.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cstrong>\"My passion for food began young.\"\u003c/strong>\r\n\r\nI am the editor of the influential website \u003ca href=\"http://www.eatlocalchallenge.com\">www.EatLocalChallenge.com\u003c/a> which encourages readers to support local farmers and producers. \r\n\r\nI began my personal website, \u003ca href=\"http://www.lifebeginsat30.com\">Life Begins at 30\u003c/a>, in 2003.\r\n\r\nI have been published in \u003cem>Edible San Francisco\u003c/em> and \u003cem>Fine Cooking\u003c/em>, write regularly for Bay Area Bites, \u003ca href=\"http://www.seriouseats.com/user/profile/jen_maiser\">Serious Eats\u003c/a>, and have been quoted in many nationwide publications. 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Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"stephaniestiavetti":{"type":"authors","id":"5120","meta":{"index":"authors_1591205172","id":"5120","found":true},"name":"Stephanie Stiavetti","firstName":"Stephanie","lastName":"Stiavetti","slug":"stephaniestiavetti","email":"steph@theculinarylife.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_65763":{"type":"posts","id":"bayareabites_65763","meta":{"index":"posts_1591205157","site":"bayareabites","id":"65763","score":null,"sort":[1374102633000]},"guestAuthors":[],"slug":"scape-velocity-green-garlic-takes-flight-2","title":"Scape Velocity: Green Garlic Takes Flight","publishDate":1374102633,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_65785\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapes-0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapes-0.jpg\" alt=\"Garlic Scapes. Photo: T. Susan Chang for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-65785\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic Scapes. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2013/07/10/200147649/scape-velocity-green-garlic-takes-flight#pork\">Kitchen Window at NPR Food\u003c/a> (7/10/13)\u003c/p>\n\u003cp>Get recipes for: \u003ca href=\"#pork\">Pork And Garlic Scape Stir-Fry\u003c/a>, \u003ca href=\"#asparagus\">Sesame Ginger Scapes And Asparagus\u003c/a> and \u003ca href=\"#pesto\">Scape Pesto (Or \"Don't Have To\" Pesto)\u003c/a>\u003c/p>\n\u003cp>If you've never grown garlic, here's how you do it: On a bright cool fall afternoon, before the ground has frozen, you pry an ordinary, unpeeled clove of garlic off the bulb. You plant it in the ground, about 4 inches down and pointy side up. Maybe you cover the soil with some straw to protect it from extremes of heat, cold and drought.\u003c/p>\n\u003cp>Then comes the easy part — you forget about it. Thanksgiving comes, and a procession of seasonal holidays in which a lot of garlic is eaten, but none is given much thought. Thus ignored, the buried clove sleeps on while you sample chocolates in February and when the maple runs in March. And then, one day while venturing out into the winter-battered garden, still frost-edged and filled with flattened weeds, you see it — a small firm shoot poking up out of the ground like a miniature dorsal fin, glowing a brilliant emerald in an otherwise plantless wasteland.\u003c/p>\n\u003cp>The shoot grows slowly, then faster as the mercury rises. The rains of April multiply its leaves, while below the unseen clove fattens and divides. The rains also bring weeds, and for the first time since planting you actually have to take a few minutes to care for your garlic by keeping it free of new grass and lambs-quarters. Otherwise it pretty much takes care of itself.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By late spring the plant is a foot and a half high, with a half-dozen leaves (one for every layer of skin that covers the bulb). And then — just when you're hunting for the first ripe strawberries — something odd happens. The garlic sends up a central stalk, chartreuse and pointy at the end, and it starts growing \u003cem>fast\u003c/em>. It's called a scape. The scape shoots up and then goes serpentine — it begins to curl, forming one loop or maybe even two. There's a bump toward the end of the scape, and if you leave it alone it will develop into a \"bulbil\" (which is not a hobbit, but a miniature garlic you could plant if you wanted).\u003c/p>\n\u003cp>Don't let things get that far; instead, snap off the scape when it's done curlicuing. It's the gardener's dividend, and it is a rich one. The taste of that green garlic is haunting — biting, fresh, vegetal and verdant. It is to mature garlic what a string quartet is to an orchestra; what a sonnet is to a novel.\u003c/p>\n\u003cp>The scape's texture is a little like asparagus, and you can use it in the kind of stir-fry you normally start with crushed or pressed or minced or sliced garlic cloves. As far as I'm concerned, garlic scapes qualify as a vegetable, and you need to add little more than a handful of protein to make a fragrant and memorable one-pot meal. Some people like to pickle them and some like to puree them into soup. I like to throw them in my morning fried rice (always a random, opportunistic mixture of the leftover and the in-season).\u003c/p>\n\u003cp>But by far the easiest and most popular way to use garlic scapes is to turn them into scape pesto. I think of it as \"don't have to\" pesto. I \u003cem>don't have to \u003c/em>use garlic, because the scapes \u003cem>are\u003c/em> garlic. I could use basil, but I \u003cem>don't have to\u003c/em>. I could hunt down pine nuts instead of whatever's around, and I could toast them, but I \u003cem>don't have to\u003c/em>. I could use both Pecorino Romano and Parmigiano-Reggiano, but I \u003cem>don't have to\u003c/em>. And I not only \u003cem>don't have to \u003c/em>use a mortar and pestle, I \u003cem>can't.\u003c/em> So the scapes and the oil and whatever nuts or cheese all get thrown in the food processor, willy-nilly. Although the lack of care I've just described is probably criminal, it still tastes great every time.\u003c/p>\n\u003cp>For just these couple of weeks, the scapes yield bonus after bonus. And then, suddenly, that's it. The de-scaped garlic plant continues to grow and the bulb continues to ripen, until one day in July when you notice that two of its six or seven leaves have yellowed and withered. On a sunny, breezy afternoon — the kind that kites are made for — you uproot the fat bulbs, knock the dirt off of them and hang them somewhere cool and dry.\u003c/p>\n\u003cp>The very fattest you save for seed, for garlic grows better from year to year as it gets used to the conditions of your garden. While the kids sleep off their Halloween binge, you drop them in the ground, to be forgotten again. Until next spring — when that first bright emerald sighting once more jogs your memory, sending up a beacon of hope and dreams of scapes to come.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"pork\">\u003c/a>Recipe: Pork And Garlic Scape Stir-Fry\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>This recipe is very loosely adapted from Fuchsia Dunlop's \u003c/em>\u003ca href=\"http://www.npr.org/books/titles/176069849/every-grain-of-rice-simple-chinese-home-cooking\" target=\"_blank\">Every Grain of Rice\u003c/a>\u003cem> (Norton, 2013), a terrific collection of Chinese weekday stir-fry essentials, in case you're looking for one. I've reduced the amount of oil. You only need a little bit to start things off, since pork belly will oil itself nicely as soon as it heats up. You can find the chili bean paste and fermented black beans at Chinese groceries, or Asian grocery stories with a good selection of jarred Chinese condiments. You could stir-fry the whole thing at once rather than in two batches, but the textures and colors won't be as vivid.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_65780\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapepork-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapepork-lg.jpg\" alt=\"Pork And Garlic Scape Stir-Fry. Photo: T. Susan Chang for NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-65780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork And Garlic Scape Stir-Fry. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings, with rice\u003c/em>\u003c/p>\n\u003cp>1 pound pork belly, skin removed (you can ask your butcher to do this if you don't want to do it yourself)\u003c/p>\n\u003cp>2 dozen garlic scapes\u003c/p>\n\u003cp>2 teaspoons oil or lard\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>1/2 teaspoon sugar\u003c/p>\n\u003cp>2 tablespoons Sichuan chili bean paste (also called broad bean paste with chili or \u003cem>tou ban jiang\u003c/em>)\u003c/p>\n\u003cp>4 tablespoons fermented black beans, rinsed and drained\u003c/p>\n\u003cp>Cut the pork into slices about 1/8- to 1/4-inch thick, each with a good mixture of fat and lean. If you need to firm up the pork for slicing, just stick it in the freezer for 10 minutes. Cut the garlic stems into 1 3/4-inch sections, discarding any fibrous parts at their bases.\u003c/p>\n\u003cp>Heat a wok over a high flame. When hot, add 1 teaspoon of the oil. Add half the pork, reduce the heat to medium and stir-fry until the slices are just curved and tinged with gold and the oil is clear, adding a pinch of salt about halfway through the cooking time.\u003c/p>\n\u003cp>Use a wok scoop or slotted spoon to move the pork to one side of the wok. Add half the chili bean paste and half the black beans to the oil that pools in the space you have created. Stir-fry them briefly until the oil is red and fragrant. Then mix everything together, add 1/2 the sugar and then half the garlic scapes.\u003c/p>\n\u003cp>Increase the heat to high and stir-fry until the garlic scapes are cooked (they will appear slightly blistered and a brilliant dark green, and when you taste one, the pungency will have mellowed to a sweet garlickiness). Transfer to a serving bowl.\u003c/p>\n\u003cp>Repeat with the remaining half of the ingredients and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"asparagus\">\u003c/a>Recipe: Sesame Ginger Scapes And Asparagus\u003c/h3>\n\u003cp>\u003cem>If you can only get medium or thick asparagus, never fear. The asparagus from my garden comes in all different sizes at the same time, so I split the thicker stalks lengthwise down the middle (in half if you've got medium asparagus, in quarters if it's superthick) and proceed as directed. For this recipe, I prefer tamari to soy — it's a little less salty and drying — but I've used soy in a pinch.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_65784\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapesasparagus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapesasparagus.jpg\" alt=\"Sesame Ginger Scapes And Asparagus. Photo: T. Susan Chang for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-65784\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sesame Ginger Scapes And Asparagus. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cp>1 1/2 tablespoons vegetable oil\u003c/p>\n\u003cp>1 dozen garlic scapes chopped into 2-inch lengths\u003c/p>\n\u003cp>1 small bunch of pencil-thin asparagus, chopped into 2-inch lengths\u003c/p>\n\u003cp>1 1-inch knob of ginger, peeled and grated to yield about 1 teaspoon grated ginger\u003c/p>\n\u003cp>1 tablespoon tamari sauce\u003c/p>\n\u003cp>2 tablespoons mirin\u003c/p>\n\u003cp>1/2 teaspoon toasted sesame oil\u003c/p>\n\u003cp>About 1 tablespoon white sesame seeds, to garnish\u003c/p>\n\u003cp>Preheat a wok or large, heavy cast-iron skillet over a high flame until it's quite hot (a wisp of smoke may rise from the hot pan). Add the oil, followed immediately by the chopped scapes. Stir-fry for 2-3 minutes, until the scapes are aromatic and dark green, but not yet blistered.\u003c/p>\n\u003cp>Add the asparagus pieces and grated ginger together and continue stir-frying for a minute or two, until the asparagus has just softened and the ginger has released its fragrance. Don't overdo it — you'll have a chance to cook it further at the end if it's not quite done.\u003c/p>\n\u003cp>Push the greens to the side of the pan and add the mirin and tamari together. Reduce just a little, until the liquid bubbles and becomes a bit syrupy. Toss with the greens and shut off the heat. Add the sesame oil and toss a final time before garnishing with the sesame seeds and serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pesto\">\u003c/a>Recipe: Scape Pesto (Or 'Don't Have To' Pesto)\u003c/h3>\n\u003cp>\u003cem>A food processor is better than a blender for scape pesto, because you need the wider surface area to chop up the scapes. Warning: This is a pungent, supergarlicky pesto because the scapes are raw — I like it that way, but then again I'm not going on a first date tonight. If you'd like a mellower, tamer pesto, try blanching the scapes for 1 minute in boiling water before adding them to the food processor.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_65779\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scape-pesto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scape-pesto.jpg\" alt=\"Scape Pesto. Photo: T. Susan Chang for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-65779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scape Pesto. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings, enough to serve with 1 pound dry pasta\u003c/em>\u003c/p>\n\u003cp>2 dozen garlic scapes\u003c/p>\n\u003cp>Kosher salt, to taste\u003c/p>\n\u003cp>1/3 cup toasted pine nuts or other nuts\u003c/p>\n\u003cp>Handful of basil (optional)\u003c/p>\n\u003cp>1/2-3/4 cup olive oil\u003c/p>\n\u003cp>1/2 cup grated Parmigiano, Pecorino Romano or a combination\u003c/p>\n\u003cp>Chop the scapes very roughly, into about 4-inch lengths. Pulse the chopped scapes in a food processor, scraping down the sides a couple of times, until they've broken down into pungent, juicy bits, kind of like an eye-watering risotto. Salt to taste. Add the pine nuts and basil, if using, and pulse a few more times until distributed and flecked throughout.\u003c/p>\n\u003cp>Now run the processor continuously as you drizzle in the olive oil from above through the feeder tube. Stop once or twice to scrape down the sides. Stop when you achieve your preferred consistency — I like a rustic, rough scape pesto, but you can process it right down to a smooth puree if you don't mind adding quite a bit more oil.\u003c/p>\n\u003cp>Finally, add in the cheese and pulse just to combine. If you're not using the pesto right away, scrape it into a bowl and cover with plastic wrap, laying the wrap right against the surface to prevent discoloration. \u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\n T. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe,\u003c/em> \u003ca href=\"http://npr.org/\" target=\"_blank\">NPR.org\u003c/a> and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a> and has just released the \u003ca href=\"http://itunes.apple.com/us/app/cookshelf-cookbook-rating/id638554845?mt=8\">CookShelf cookbook-rating app\u003c/a>, which is available on iPhone, iPad and Android devices. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Scapes are the gardener's dividend. The taste of that green garlic is haunting — biting, fresh, vegetal and verdant. It is to mature garlic what a string quartet is to an orchestra; what a sonnet is to a novel.","status":"publish","parent":0,"modified":1374102633,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":53,"wordCount":2008},"headData":{"title":"Scape Velocity: Green Garlic Takes Flight | KQED","description":"Scapes are the gardener's dividend. The taste of that green garlic is haunting — biting, fresh, vegetal and verdant. It is to mature garlic what a string quartet is to an orchestra; what a sonnet is to a novel.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Scape Velocity: Green Garlic Takes Flight","datePublished":"2013-07-17T23:10:33.000Z","dateModified":"2013-07-17T23:10:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"65763 http://blogs.kqed.org/bayareabites/?p=65763","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/17/scape-velocity-green-garlic-takes-flight-2/","disqusTitle":"Scape Velocity: Green Garlic Takes Flight","nprByline":"T. Susan Chang","nprStoryId":"200147649","nprApiLink":"http://api.npr.org/query?id=200147649&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/07/10/200147649/scape-velocity-green-garlic-takes-flight?ft=3&f=200147649","nprRetrievedStory":"1","nprPubDate":"Wed, 10 Jul 2013 00:03:00 -0400","nprStoryDate":"Wed, 10 Jul 2013 00:03:00 -0400","nprLastModifiedDate":"Tue, 09 Jul 2013 16:07:54 -0400","path":"/bayareabites/65763/scape-velocity-green-garlic-takes-flight-2","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65785\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapes-0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapes-0.jpg\" alt=\"Garlic Scapes. Photo: T. Susan Chang for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-65785\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic Scapes. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2013/07/10/200147649/scape-velocity-green-garlic-takes-flight#pork\">Kitchen Window at NPR Food\u003c/a> (7/10/13)\u003c/p>\n\u003cp>Get recipes for: \u003ca href=\"#pork\">Pork And Garlic Scape Stir-Fry\u003c/a>, \u003ca href=\"#asparagus\">Sesame Ginger Scapes And Asparagus\u003c/a> and \u003ca href=\"#pesto\">Scape Pesto (Or \"Don't Have To\" Pesto)\u003c/a>\u003c/p>\n\u003cp>If you've never grown garlic, here's how you do it: On a bright cool fall afternoon, before the ground has frozen, you pry an ordinary, unpeeled clove of garlic off the bulb. You plant it in the ground, about 4 inches down and pointy side up. Maybe you cover the soil with some straw to protect it from extremes of heat, cold and drought.\u003c/p>\n\u003cp>Then comes the easy part — you forget about it. Thanksgiving comes, and a procession of seasonal holidays in which a lot of garlic is eaten, but none is given much thought. Thus ignored, the buried clove sleeps on while you sample chocolates in February and when the maple runs in March. And then, one day while venturing out into the winter-battered garden, still frost-edged and filled with flattened weeds, you see it — a small firm shoot poking up out of the ground like a miniature dorsal fin, glowing a brilliant emerald in an otherwise plantless wasteland.\u003c/p>\n\u003cp>The shoot grows slowly, then faster as the mercury rises. The rains of April multiply its leaves, while below the unseen clove fattens and divides. The rains also bring weeds, and for the first time since planting you actually have to take a few minutes to care for your garlic by keeping it free of new grass and lambs-quarters. Otherwise it pretty much takes care of itself.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By late spring the plant is a foot and a half high, with a half-dozen leaves (one for every layer of skin that covers the bulb). And then — just when you're hunting for the first ripe strawberries — something odd happens. The garlic sends up a central stalk, chartreuse and pointy at the end, and it starts growing \u003cem>fast\u003c/em>. It's called a scape. The scape shoots up and then goes serpentine — it begins to curl, forming one loop or maybe even two. There's a bump toward the end of the scape, and if you leave it alone it will develop into a \"bulbil\" (which is not a hobbit, but a miniature garlic you could plant if you wanted).\u003c/p>\n\u003cp>Don't let things get that far; instead, snap off the scape when it's done curlicuing. It's the gardener's dividend, and it is a rich one. The taste of that green garlic is haunting — biting, fresh, vegetal and verdant. It is to mature garlic what a string quartet is to an orchestra; what a sonnet is to a novel.\u003c/p>\n\u003cp>The scape's texture is a little like asparagus, and you can use it in the kind of stir-fry you normally start with crushed or pressed or minced or sliced garlic cloves. As far as I'm concerned, garlic scapes qualify as a vegetable, and you need to add little more than a handful of protein to make a fragrant and memorable one-pot meal. Some people like to pickle them and some like to puree them into soup. I like to throw them in my morning fried rice (always a random, opportunistic mixture of the leftover and the in-season).\u003c/p>\n\u003cp>But by far the easiest and most popular way to use garlic scapes is to turn them into scape pesto. I think of it as \"don't have to\" pesto. I \u003cem>don't have to \u003c/em>use garlic, because the scapes \u003cem>are\u003c/em> garlic. I could use basil, but I \u003cem>don't have to\u003c/em>. I could hunt down pine nuts instead of whatever's around, and I could toast them, but I \u003cem>don't have to\u003c/em>. I could use both Pecorino Romano and Parmigiano-Reggiano, but I \u003cem>don't have to\u003c/em>. And I not only \u003cem>don't have to \u003c/em>use a mortar and pestle, I \u003cem>can't.\u003c/em> So the scapes and the oil and whatever nuts or cheese all get thrown in the food processor, willy-nilly. Although the lack of care I've just described is probably criminal, it still tastes great every time.\u003c/p>\n\u003cp>For just these couple of weeks, the scapes yield bonus after bonus. And then, suddenly, that's it. The de-scaped garlic plant continues to grow and the bulb continues to ripen, until one day in July when you notice that two of its six or seven leaves have yellowed and withered. On a sunny, breezy afternoon — the kind that kites are made for — you uproot the fat bulbs, knock the dirt off of them and hang them somewhere cool and dry.\u003c/p>\n\u003cp>The very fattest you save for seed, for garlic grows better from year to year as it gets used to the conditions of your garden. While the kids sleep off their Halloween binge, you drop them in the ground, to be forgotten again. Until next spring — when that first bright emerald sighting once more jogs your memory, sending up a beacon of hope and dreams of scapes to come.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"pork\">\u003c/a>Recipe: Pork And Garlic Scape Stir-Fry\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>This recipe is very loosely adapted from Fuchsia Dunlop's \u003c/em>\u003ca href=\"http://www.npr.org/books/titles/176069849/every-grain-of-rice-simple-chinese-home-cooking\" target=\"_blank\">Every Grain of Rice\u003c/a>\u003cem> (Norton, 2013), a terrific collection of Chinese weekday stir-fry essentials, in case you're looking for one. I've reduced the amount of oil. You only need a little bit to start things off, since pork belly will oil itself nicely as soon as it heats up. You can find the chili bean paste and fermented black beans at Chinese groceries, or Asian grocery stories with a good selection of jarred Chinese condiments. You could stir-fry the whole thing at once rather than in two batches, but the textures and colors won't be as vivid.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_65780\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapepork-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapepork-lg.jpg\" alt=\"Pork And Garlic Scape Stir-Fry. Photo: T. Susan Chang for NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-65780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork And Garlic Scape Stir-Fry. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings, with rice\u003c/em>\u003c/p>\n\u003cp>1 pound pork belly, skin removed (you can ask your butcher to do this if you don't want to do it yourself)\u003c/p>\n\u003cp>2 dozen garlic scapes\u003c/p>\n\u003cp>2 teaspoons oil or lard\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>1/2 teaspoon sugar\u003c/p>\n\u003cp>2 tablespoons Sichuan chili bean paste (also called broad bean paste with chili or \u003cem>tou ban jiang\u003c/em>)\u003c/p>\n\u003cp>4 tablespoons fermented black beans, rinsed and drained\u003c/p>\n\u003cp>Cut the pork into slices about 1/8- to 1/4-inch thick, each with a good mixture of fat and lean. If you need to firm up the pork for slicing, just stick it in the freezer for 10 minutes. Cut the garlic stems into 1 3/4-inch sections, discarding any fibrous parts at their bases.\u003c/p>\n\u003cp>Heat a wok over a high flame. When hot, add 1 teaspoon of the oil. Add half the pork, reduce the heat to medium and stir-fry until the slices are just curved and tinged with gold and the oil is clear, adding a pinch of salt about halfway through the cooking time.\u003c/p>\n\u003cp>Use a wok scoop or slotted spoon to move the pork to one side of the wok. Add half the chili bean paste and half the black beans to the oil that pools in the space you have created. Stir-fry them briefly until the oil is red and fragrant. Then mix everything together, add 1/2 the sugar and then half the garlic scapes.\u003c/p>\n\u003cp>Increase the heat to high and stir-fry until the garlic scapes are cooked (they will appear slightly blistered and a brilliant dark green, and when you taste one, the pungency will have mellowed to a sweet garlickiness). Transfer to a serving bowl.\u003c/p>\n\u003cp>Repeat with the remaining half of the ingredients and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"asparagus\">\u003c/a>Recipe: Sesame Ginger Scapes And Asparagus\u003c/h3>\n\u003cp>\u003cem>If you can only get medium or thick asparagus, never fear. The asparagus from my garden comes in all different sizes at the same time, so I split the thicker stalks lengthwise down the middle (in half if you've got medium asparagus, in quarters if it's superthick) and proceed as directed. For this recipe, I prefer tamari to soy — it's a little less salty and drying — but I've used soy in a pinch.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_65784\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapesasparagus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapesasparagus.jpg\" alt=\"Sesame Ginger Scapes And Asparagus. Photo: T. Susan Chang for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-65784\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sesame Ginger Scapes And Asparagus. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cp>1 1/2 tablespoons vegetable oil\u003c/p>\n\u003cp>1 dozen garlic scapes chopped into 2-inch lengths\u003c/p>\n\u003cp>1 small bunch of pencil-thin asparagus, chopped into 2-inch lengths\u003c/p>\n\u003cp>1 1-inch knob of ginger, peeled and grated to yield about 1 teaspoon grated ginger\u003c/p>\n\u003cp>1 tablespoon tamari sauce\u003c/p>\n\u003cp>2 tablespoons mirin\u003c/p>\n\u003cp>1/2 teaspoon toasted sesame oil\u003c/p>\n\u003cp>About 1 tablespoon white sesame seeds, to garnish\u003c/p>\n\u003cp>Preheat a wok or large, heavy cast-iron skillet over a high flame until it's quite hot (a wisp of smoke may rise from the hot pan). Add the oil, followed immediately by the chopped scapes. Stir-fry for 2-3 minutes, until the scapes are aromatic and dark green, but not yet blistered.\u003c/p>\n\u003cp>Add the asparagus pieces and grated ginger together and continue stir-frying for a minute or two, until the asparagus has just softened and the ginger has released its fragrance. Don't overdo it — you'll have a chance to cook it further at the end if it's not quite done.\u003c/p>\n\u003cp>Push the greens to the side of the pan and add the mirin and tamari together. Reduce just a little, until the liquid bubbles and becomes a bit syrupy. Toss with the greens and shut off the heat. Add the sesame oil and toss a final time before garnishing with the sesame seeds and serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pesto\">\u003c/a>Recipe: Scape Pesto (Or 'Don't Have To' Pesto)\u003c/h3>\n\u003cp>\u003cem>A food processor is better than a blender for scape pesto, because you need the wider surface area to chop up the scapes. Warning: This is a pungent, supergarlicky pesto because the scapes are raw — I like it that way, but then again I'm not going on a first date tonight. If you'd like a mellower, tamer pesto, try blanching the scapes for 1 minute in boiling water before adding them to the food processor.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_65779\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scape-pesto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scape-pesto.jpg\" alt=\"Scape Pesto. Photo: T. Susan Chang for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-65779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scape Pesto. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings, enough to serve with 1 pound dry pasta\u003c/em>\u003c/p>\n\u003cp>2 dozen garlic scapes\u003c/p>\n\u003cp>Kosher salt, to taste\u003c/p>\n\u003cp>1/3 cup toasted pine nuts or other nuts\u003c/p>\n\u003cp>Handful of basil (optional)\u003c/p>\n\u003cp>1/2-3/4 cup olive oil\u003c/p>\n\u003cp>1/2 cup grated Parmigiano, Pecorino Romano or a combination\u003c/p>\n\u003cp>Chop the scapes very roughly, into about 4-inch lengths. Pulse the chopped scapes in a food processor, scraping down the sides a couple of times, until they've broken down into pungent, juicy bits, kind of like an eye-watering risotto. Salt to taste. Add the pine nuts and basil, if using, and pulse a few more times until distributed and flecked throughout.\u003c/p>\n\u003cp>Now run the processor continuously as you drizzle in the olive oil from above through the feeder tube. Stop once or twice to scrape down the sides. Stop when you achieve your preferred consistency — I like a rustic, rough scape pesto, but you can process it right down to a smooth puree if you don't mind adding quite a bit more oil.\u003c/p>\n\u003cp>Finally, add in the cheese and pulse just to combine. If you're not using the pesto right away, scrape it into a bowl and cover with plastic wrap, laying the wrap right against the surface to prevent discoloration. \u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\n T. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe,\u003c/em> \u003ca href=\"http://npr.org/\" target=\"_blank\">NPR.org\u003c/a> and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a> and has just released the \u003ca href=\"http://itunes.apple.com/us/app/cookshelf-cookbook-rating/id638554845?mt=8\">CookShelf cookbook-rating app\u003c/a>, which is available on iPhone, iPad and Android devices. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/65763/scape-velocity-green-garlic-takes-flight-2","authors":["byline_bayareabites_65763"],"categories":["bayareabites_2998","bayareabites_2554","bayareabites_10916","bayareabites_12"],"tags":["bayareabites_743","bayareabites_11086","bayareabites_8987","bayareabites_12052","bayareabites_11121"],"featImg":"bayareabites_65783","label":"bayareabites"},"bayareabites_59997":{"type":"posts","id":"bayareabites_59997","meta":{"index":"posts_1591205157","site":"bayareabites","id":"59997","score":null,"sort":[1366826273000]},"guestAuthors":[],"slug":"fava-bean-crostini","title":"Fava-Bean Crostini","publishDate":1366826273,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Is it spring in San Francisco? Or summer in San Diego? Early April's rain and high winds have evaporated, speedily, into bikini and ballgame weather. Which means it’s time to think of tender green things, the leafy, verdant tastes of long days and slow-subsuming apricot twilights, mint rising past your ankles through the bolting yellow kale flowers of last winter’s overgrown garden.\u003c/p>\n\u003cp>First up are fava beans, those long, plump pods that stretch and swell at the first touch of spring warmth. Buy a big bag of favas. Many more than you think you need. Think of each fava pod as a Gulfstream jet–ample, cushy, and much too large for the three or four fat-cat beans reclining inside. Now, put a pot of water on to boil, and crank up something you really like to listen to. You’re going to be here a while. But not as long as you might think, thanks to the brilliance of food scientist and author \u003ca href=\"http://www.curiouscook.com/site/about-harold-mcgee.html\">Harold McGee\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/favabeans-in-pod-andout600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/favabeans-in-pod-andout600.jpg\" alt=\"Fava Beans in pods and out\" width=\"400\" class=\"aligncenter size-full wp-image-60650\">\u003c/a>\u003c/p>\n\u003cp>Take your bag of favas and strip off all those foamy pods. Don’t worry about their pallid little raincoat skins yet.\u003c/p>\n\u003cp>Now, here’s the great trick: When the water boils, add about a tablespoon of baking soda per quart of water. According to McGee, “Acidity maintains the structure of plant cell walls, and alkalinity breaks it down.” So, adding something alkaline–like baking soda–to your blanching water “weakens the fava seed coats enough that many of them rupture on their own in a couple of minutes at the boil, and the remainder easily break between finger and thumb.” If you’ve ever sat around peeling favas for what can feel like hours at a time, you know what an amazing breakthrough this is. Thank you, Harold! (You can find more juicy details on McGee's website, \u003ca href=\"http://www.curiouscook.com/site/2012/07/peeling-fresh-fava-beans.html\">Curious Cook\u003c/a>.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/favabeans-after-blanching600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/favabeans-after-blanching600.jpg\" alt=\"Blanched Fava Beans\" width=\"400\" class=\"aligncenter size-full wp-image-60648\">\u003c/a>\u003c/p>\n\u003cp>Dump your de-podded favas into your alkalinized water. Let come back to a boil and simmer for a minute or two. Drain and rinse with cold water until cool enough to handle. If they haven’t already busted their coats, pinch off the now-slippery and grayish-pink outer skin and discard. (You may need to rinse the finished beans again to remove any remaining skin debris.) Drop the pretty bright-green bean halves inside into a little bowl. Yes, a little bowl. That’s all you’ll need, trust me, since your two pounds of favas will only net you about 1 1/3 cups of fully denuded beans. Slide your now double-peeled favas into a small skillet with a little olive oil, a few tablespoons of water and a pinch of sea salt.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/blanched-and-peeledfavas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/blanched-and-peeledfavas1000.jpg\" alt=\"Blanched and peeled favas \" width=\"1000\" height=\"747\" class=\"aligncenter size-full wp-image-60646\">\u003c/a>\u003c/p>\n\u003cp>Cook them, stirring, over low heat until tender and nutty tasting, probably around five minutes, maybe less. If you have one of those cute little mini-food-processors, scoop your favas (and whatever liquid might be around them) into the processor, add a squeeze of lemon juice, a little more olive oil and/or water, and pulse to a rough puree. Not too smooth; this isn't hummus. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pureeing-favas600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pureeing-favas600.jpg\" alt=\"Pureed favas in food processor\" width=\"400\" class=\"aligncenter size-full wp-image-60653\">\u003c/a>\u003c/p>\n\u003cp>Otherwise, stamp them into a rough paste with one of those waffle-grid-headed potato mashers. (I think if you tried to chop them they’d just go slithering off in every direction all over the counter, and after all that work, you don’t have any to waste.)\u003c/p>\n\u003cp>Add some freshly ground pepper (preground pepper is as useless, and tasteless, as sand), and taste. Does it taste creamy and nutty and green? Good. Only add more salt and/or lemon if it tastes flat; lemon juice can really jump right out at you and that’s not what you want here. However, if you’re lucky enough to have some Moroccan-style preserved lemons sitting around, you could add a tiny bit of minced preserved-lemon rind to the fava-bean mixture, just to spark it up. Set aside.\u003c/p>\n\u003cp>Strip some mint leaves from their stems. Lay the leaves one on top of the other in a little leaf stack. Roll up like a cigar and cut into very fine strips. Ah, mint chiffonade. Two words like the tinkle of clear ice in a tall gin and tonic on a summer afternoon–the two words Henry James considered the most lovely in the English language. (No, not \u003cem>mint chiffonade,\u003c/em> nor \u003cem>gin and tonic,\u003c/em> more’s the pity, but \u003cem>summer afternoon.\u003c/em> And this from a man wearing a high collar, waistcoat, suit and tie in the middle of July.)\u003c/p>\n\u003cp>Then you need a chunk of Pecorino Romano cheese, a firm, salty sheep’s milk cheese similar to Parmesan, and a vegetable peeler. You could use Parmesan instead, but in that case I’d look for a young Parmesan, one that’s still got a little sweetness and elasticity to it, rather than one gone all stark and aged and granular. You could also use a Spanish Manchengo, or my new favorite, an Italian Gran Cacio, a firm sheep's milk cheese found on a quick trip to the \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a> cheese display. \u003c/p>\n\u003cp>Now, cut some very thin slices of baguette. Toast lightly, which is best done on a baking sheet in the oven at around 350°F, for about 5 to 7 minutes. Rub the top side very lightly with a clove of garlic, or even better, with a juicy little chunk of green garlic.\u003c/p>\n\u003cp>But wait, green garlic? What is that, exactly? So glad you asked! It’s the bulb and stem of the garlic plant in its early stages, before the bulb swells and the cloves separate in the fat, familiar, papery-white bundle we know. At this moment, the bulb is barely a nubbin and the stalk is still flexible and edible. It has the texture of a young leek or extra-firm scallion and a taste that mixes the vegetal greenness of leek with a hint of the earthy warmth of the garlic to come. Basically, these are thinnings, pulled to give more elbow room to the bulbs ripening in the late summer and fall. They seem to be particularly relished (and sold) at farmers’ markets in Northern California, where they have a brief season as harbingers of spring, much like favas, pea shoots, and the first rhubarb and strawberries. Here’s a lovely \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/15/green-garlic-pesto-recipe/\">green-garlic pesto recipe\u003c/a> from Stephanie Stiavetti, my KQED colleague and fellow food-writing Stephanie.\u003c/p>\n\u003cp>Now, back to your baguette slices, waiting for you all garlicked up. Have you noticed how seasonal this little nibble is? How local? Everything, from bread to olive oil to favas, lemons, and mint, can come from some combination of backyard and farmer's market. (For cheese, try Bellwether's \u003ca href=\"http://www.bellwetherfarms.com/sheepcheese/\">Pepato\u003c/a>, a peppercorn-studded semi-firm sheep's milk cheese made in Valley Ford.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/toasts600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/toasts600.jpg\" alt=\"Toasts for crostini\" width=\"400\" class=\"aligncenter size-full wp-image-60645\">\u003c/a>\u003c/p>\n\u003cp>Drizzle or brush some good olive oil on your toasts. Return to the oven to continue crisping up and browning. You don’t want it much more than golden brown around the edges, but you do want it nice and crunchy all the way through. The oven is better for this kind of slow crisping than the toaster, which will give you fast brown edges but a chewy center.\u003c/p>\n\u003cp>Once your toasts are ready, spread a spoonful of fava mixture onto each toast. Don’t be stingy, baby! Swirl it on nice and thick, like icing on a cupcake. Strew a few mint shreds over the favas. Using your little vegetable peeler, add a couple sheer curls of Pecorino Romano cheese. Nicest served while the toasts are still warm, but that’s a frill.\u003c/p>\n\u003cp>All this work and you will probably end up with anywhere from 10 to 12 toasts, depending on how many favas you could bear to peel. What this means, of course, is that, as with fried zucchini blossoms, these should only be served to a small group of people you really, really like.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/crostini-and-champagne600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/crostini-and-champagne600.jpg\" alt=\"Finished fava bean crostini with champagne\" width=\"400\" class=\"aligncenter size-full wp-image-60647\">\u003c/a>\u003c/p>\n\u003cp>Best of all, really, is sitting in the back garden, lilacs on the table, something sparkling in your glass, toasting your good fortune with your one very favorite, most fava-worthy friend, whether sweetheart or pal. Happy Spring!\u003c/p>\n\u003cp>Recipe: \u003cstrong>Fava-Bean Crostini\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A recipe-memory mash-up of snacks enjoyed in Tuscany and an appetizer served over the years at \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a> in San Francisco.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>Fava beans, about 2 lbs (in the pod)\u003c/li>\n\u003cli>1 tablespoon baking soda, for blanching\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil, plus more for brushing toasts\u003c/li>\n\u003cli>1-2 garlic cloves or 1 stalk of green garlic\u003c/li>\n\u003cli>Juice of 1 lemon\u003c/li>\n\u003cli>A small handful of mint leaves, cut into thin chiffonade\u003c/li>\n\u003cli>A small chunk of Pecorino Romano cheese\u003c/li>\n\u003cli>Flaky sea salt, such as Maldon\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Half a sweet baguette, sliced thinly\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Preheat oven to 350°F. Spread baguette slices on a baking sheet. Let toast lightly in oven until just crisp, 5-7 minutes. Rub each piece, on the top side, lightly with a garlic clove or piece of green garlic. Brush with olive oil. Set aside.\u003c/li>\n\u003cli>Peel the outer pods from the favas. Discard pods. Bring 1 quart of water to a boil. Add baking soda to water. Add favas and blanch for 2 minutes. Drain and rinse with cold water to cool.\n\u003c/li>\n\u003cli>When favas are cool enough to handle, pinch off outer skins and discard. In a small saucepan, combine favas with a few tablespoons of water, a tablespoon or two of olive oil, and a pinch of sea salt. Cook over low heat, stirring frequently, until favas are tender, about 5 minutes. Add juice of half a lemon.\u003c/li>\n\u003cli>Using a small food processor or waffle-headed potato masher, break up the favas (and any liquid from the pot) into a rough paste. Add more lemon juice, salt, and freshly ground pepper to taste. Set aside.\u003c/li>\n\u003cli>Return baguette slices to the oven until crisp and just beginning to brown around the edges, 2-3 minutes.\u003c/li>\n\u003cli>Divide fava-bean mixture between baguette slices. Top with a few mint wisps, a few grains of sea salt, and a few curls of Pecorino Romano. Serve immediately, with a glass of Prosecco or Champagne.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Spring has sprung! And it's time to bask in the garden, celebrating the sweet greens of spring with Fava-Bean Crostini topped with mint and Pecorino Romano cheese. ","status":"publish","parent":0,"modified":1550267654,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1727},"headData":{"title":"Fava-Bean Crostini | KQED","description":"Spring has sprung! And it's time to bask in the garden, celebrating the sweet greens of spring with Fava-Bean Crostini topped with mint and Pecorino Romano cheese. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fava-Bean Crostini","datePublished":"2013-04-24T17:57:53.000Z","dateModified":"2019-02-15T21:54:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"59997 http://blogs.kqed.org/bayareabites/?p=59997","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/24/fava-bean-crostini/","disqusTitle":"Fava-Bean Crostini","path":"/bayareabites/59997/fava-bean-crostini","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Is it spring in San Francisco? Or summer in San Diego? Early April's rain and high winds have evaporated, speedily, into bikini and ballgame weather. Which means it’s time to think of tender green things, the leafy, verdant tastes of long days and slow-subsuming apricot twilights, mint rising past your ankles through the bolting yellow kale flowers of last winter’s overgrown garden.\u003c/p>\n\u003cp>First up are fava beans, those long, plump pods that stretch and swell at the first touch of spring warmth. Buy a big bag of favas. Many more than you think you need. Think of each fava pod as a Gulfstream jet–ample, cushy, and much too large for the three or four fat-cat beans reclining inside. Now, put a pot of water on to boil, and crank up something you really like to listen to. You’re going to be here a while. But not as long as you might think, thanks to the brilliance of food scientist and author \u003ca href=\"http://www.curiouscook.com/site/about-harold-mcgee.html\">Harold McGee\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/favabeans-in-pod-andout600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/favabeans-in-pod-andout600.jpg\" alt=\"Fava Beans in pods and out\" width=\"400\" class=\"aligncenter size-full wp-image-60650\">\u003c/a>\u003c/p>\n\u003cp>Take your bag of favas and strip off all those foamy pods. Don’t worry about their pallid little raincoat skins yet.\u003c/p>\n\u003cp>Now, here’s the great trick: When the water boils, add about a tablespoon of baking soda per quart of water. According to McGee, “Acidity maintains the structure of plant cell walls, and alkalinity breaks it down.” So, adding something alkaline–like baking soda–to your blanching water “weakens the fava seed coats enough that many of them rupture on their own in a couple of minutes at the boil, and the remainder easily break between finger and thumb.” If you’ve ever sat around peeling favas for what can feel like hours at a time, you know what an amazing breakthrough this is. Thank you, Harold! (You can find more juicy details on McGee's website, \u003ca href=\"http://www.curiouscook.com/site/2012/07/peeling-fresh-fava-beans.html\">Curious Cook\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/favabeans-after-blanching600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/favabeans-after-blanching600.jpg\" alt=\"Blanched Fava Beans\" width=\"400\" class=\"aligncenter size-full wp-image-60648\">\u003c/a>\u003c/p>\n\u003cp>Dump your de-podded favas into your alkalinized water. Let come back to a boil and simmer for a minute or two. Drain and rinse with cold water until cool enough to handle. If they haven’t already busted their coats, pinch off the now-slippery and grayish-pink outer skin and discard. (You may need to rinse the finished beans again to remove any remaining skin debris.) Drop the pretty bright-green bean halves inside into a little bowl. Yes, a little bowl. That’s all you’ll need, trust me, since your two pounds of favas will only net you about 1 1/3 cups of fully denuded beans. Slide your now double-peeled favas into a small skillet with a little olive oil, a few tablespoons of water and a pinch of sea salt.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/blanched-and-peeledfavas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/blanched-and-peeledfavas1000.jpg\" alt=\"Blanched and peeled favas \" width=\"1000\" height=\"747\" class=\"aligncenter size-full wp-image-60646\">\u003c/a>\u003c/p>\n\u003cp>Cook them, stirring, over low heat until tender and nutty tasting, probably around five minutes, maybe less. If you have one of those cute little mini-food-processors, scoop your favas (and whatever liquid might be around them) into the processor, add a squeeze of lemon juice, a little more olive oil and/or water, and pulse to a rough puree. Not too smooth; this isn't hummus. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pureeing-favas600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pureeing-favas600.jpg\" alt=\"Pureed favas in food processor\" width=\"400\" class=\"aligncenter size-full wp-image-60653\">\u003c/a>\u003c/p>\n\u003cp>Otherwise, stamp them into a rough paste with one of those waffle-grid-headed potato mashers. (I think if you tried to chop them they’d just go slithering off in every direction all over the counter, and after all that work, you don’t have any to waste.)\u003c/p>\n\u003cp>Add some freshly ground pepper (preground pepper is as useless, and tasteless, as sand), and taste. Does it taste creamy and nutty and green? Good. Only add more salt and/or lemon if it tastes flat; lemon juice can really jump right out at you and that’s not what you want here. However, if you’re lucky enough to have some Moroccan-style preserved lemons sitting around, you could add a tiny bit of minced preserved-lemon rind to the fava-bean mixture, just to spark it up. Set aside.\u003c/p>\n\u003cp>Strip some mint leaves from their stems. Lay the leaves one on top of the other in a little leaf stack. Roll up like a cigar and cut into very fine strips. Ah, mint chiffonade. Two words like the tinkle of clear ice in a tall gin and tonic on a summer afternoon–the two words Henry James considered the most lovely in the English language. (No, not \u003cem>mint chiffonade,\u003c/em> nor \u003cem>gin and tonic,\u003c/em> more’s the pity, but \u003cem>summer afternoon.\u003c/em> And this from a man wearing a high collar, waistcoat, suit and tie in the middle of July.)\u003c/p>\n\u003cp>Then you need a chunk of Pecorino Romano cheese, a firm, salty sheep’s milk cheese similar to Parmesan, and a vegetable peeler. You could use Parmesan instead, but in that case I’d look for a young Parmesan, one that’s still got a little sweetness and elasticity to it, rather than one gone all stark and aged and granular. You could also use a Spanish Manchengo, or my new favorite, an Italian Gran Cacio, a firm sheep's milk cheese found on a quick trip to the \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a> cheese display. \u003c/p>\n\u003cp>Now, cut some very thin slices of baguette. Toast lightly, which is best done on a baking sheet in the oven at around 350°F, for about 5 to 7 minutes. Rub the top side very lightly with a clove of garlic, or even better, with a juicy little chunk of green garlic.\u003c/p>\n\u003cp>But wait, green garlic? What is that, exactly? So glad you asked! It’s the bulb and stem of the garlic plant in its early stages, before the bulb swells and the cloves separate in the fat, familiar, papery-white bundle we know. At this moment, the bulb is barely a nubbin and the stalk is still flexible and edible. It has the texture of a young leek or extra-firm scallion and a taste that mixes the vegetal greenness of leek with a hint of the earthy warmth of the garlic to come. Basically, these are thinnings, pulled to give more elbow room to the bulbs ripening in the late summer and fall. They seem to be particularly relished (and sold) at farmers’ markets in Northern California, where they have a brief season as harbingers of spring, much like favas, pea shoots, and the first rhubarb and strawberries. Here’s a lovely \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/15/green-garlic-pesto-recipe/\">green-garlic pesto recipe\u003c/a> from Stephanie Stiavetti, my KQED colleague and fellow food-writing Stephanie.\u003c/p>\n\u003cp>Now, back to your baguette slices, waiting for you all garlicked up. Have you noticed how seasonal this little nibble is? How local? Everything, from bread to olive oil to favas, lemons, and mint, can come from some combination of backyard and farmer's market. (For cheese, try Bellwether's \u003ca href=\"http://www.bellwetherfarms.com/sheepcheese/\">Pepato\u003c/a>, a peppercorn-studded semi-firm sheep's milk cheese made in Valley Ford.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/toasts600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/toasts600.jpg\" alt=\"Toasts for crostini\" width=\"400\" class=\"aligncenter size-full wp-image-60645\">\u003c/a>\u003c/p>\n\u003cp>Drizzle or brush some good olive oil on your toasts. Return to the oven to continue crisping up and browning. You don’t want it much more than golden brown around the edges, but you do want it nice and crunchy all the way through. The oven is better for this kind of slow crisping than the toaster, which will give you fast brown edges but a chewy center.\u003c/p>\n\u003cp>Once your toasts are ready, spread a spoonful of fava mixture onto each toast. Don’t be stingy, baby! Swirl it on nice and thick, like icing on a cupcake. Strew a few mint shreds over the favas. Using your little vegetable peeler, add a couple sheer curls of Pecorino Romano cheese. Nicest served while the toasts are still warm, but that’s a frill.\u003c/p>\n\u003cp>All this work and you will probably end up with anywhere from 10 to 12 toasts, depending on how many favas you could bear to peel. What this means, of course, is that, as with fried zucchini blossoms, these should only be served to a small group of people you really, really like.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/crostini-and-champagne600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/crostini-and-champagne600.jpg\" alt=\"Finished fava bean crostini with champagne\" width=\"400\" class=\"aligncenter size-full wp-image-60647\">\u003c/a>\u003c/p>\n\u003cp>Best of all, really, is sitting in the back garden, lilacs on the table, something sparkling in your glass, toasting your good fortune with your one very favorite, most fava-worthy friend, whether sweetheart or pal. Happy Spring!\u003c/p>\n\u003cp>Recipe: \u003cstrong>Fava-Bean Crostini\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A recipe-memory mash-up of snacks enjoyed in Tuscany and an appetizer served over the years at \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a> in San Francisco.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>Fava beans, about 2 lbs (in the pod)\u003c/li>\n\u003cli>1 tablespoon baking soda, for blanching\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil, plus more for brushing toasts\u003c/li>\n\u003cli>1-2 garlic cloves or 1 stalk of green garlic\u003c/li>\n\u003cli>Juice of 1 lemon\u003c/li>\n\u003cli>A small handful of mint leaves, cut into thin chiffonade\u003c/li>\n\u003cli>A small chunk of Pecorino Romano cheese\u003c/li>\n\u003cli>Flaky sea salt, such as Maldon\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Half a sweet baguette, sliced thinly\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Preheat oven to 350°F. Spread baguette slices on a baking sheet. Let toast lightly in oven until just crisp, 5-7 minutes. Rub each piece, on the top side, lightly with a garlic clove or piece of green garlic. Brush with olive oil. Set aside.\u003c/li>\n\u003cli>Peel the outer pods from the favas. Discard pods. Bring 1 quart of water to a boil. Add baking soda to water. Add favas and blanch for 2 minutes. Drain and rinse with cold water to cool.\n\u003c/li>\n\u003cli>When favas are cool enough to handle, pinch off outer skins and discard. In a small saucepan, combine favas with a few tablespoons of water, a tablespoon or two of olive oil, and a pinch of sea salt. Cook over low heat, stirring frequently, until favas are tender, about 5 minutes. Add juice of half a lemon.\u003c/li>\n\u003cli>Using a small food processor or waffle-headed potato masher, break up the favas (and any liquid from the pot) into a rough paste. Add more lemon juice, salt, and freshly ground pepper to taste. Set aside.\u003c/li>\n\u003cli>Return baguette slices to the oven until crisp and just beginning to brown around the edges, 2-3 minutes.\u003c/li>\n\u003cli>Divide fava-bean mixture between baguette slices. Top with a few mint wisps, a few grains of sea salt, and a few curls of Pecorino Romano. Serve immediately, with a glass of Prosecco or Champagne.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/59997/fava-bean-crostini","authors":["5038"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_12"],"tags":["bayareabites_795","bayareabites_11552","bayareabites_743","bayareabites_8545","bayareabites_4141","bayareabites_11554","bayareabites_8986"],"featImg":"bayareabites_60649","label":"bayareabites"},"bayareabites_40413":{"type":"posts","id":"bayareabites_40413","meta":{"index":"posts_1591205157","site":"bayareabites","id":"40413","score":null,"sort":[1332082824000]},"guestAuthors":[],"slug":"green-eggs-and-lamb","title":"Spring Breakfast: Green Eggs and Lamb","publishDate":1332082824,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/greeneggs560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/greeneggs560.jpg\" alt=\"green eggs\" title=\"green eggs\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40449\">\u003c/a>\u003cbr>\n\u003cem>Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>It’s spring and our world is \u003ca href=\"http://www.poetry-archive.com/c/in_just.html\">mud-luscious and puddle-wonderful\u003c/a>, at last. The lettuce plants in my garden are pushing out leaf after crisp-frilled leaf for joy of this cool, cloudy, rainy weather. The sugar-snap peas are climbing the trellis, and a new crop of Bright Lights chard is adding its brilliant rainbow colors to the surrounding greens in every shade from emerald to chartreuse. \u003c/p>\n\u003cp>Much of the charm of the spring garden lies in its promise, in the anticipation of delicate, de-lovely tastes to come. The pink-and-white apple blossoms promise apple pies come autumn; the green leaves crowning the hills of the potato plants mark the treasure of new potatoes soon to be discovered below. But one short-season treat is ready right now.\u003c/p>\n\u003cp>Green garlic is our very particular, very Nor-Cal herald of spring, much as ramps (also a member of the allium family, along with onions, shallots, and leeks) are in the Northeast. But unlike ramps, a wild plant that must be foraged from the spring woods, green garlic is a domestic, farmable crop, common at farmers’ markets in springtime. It’s nothing more than the early shoots of the garlic plant, harvested before the familiar cloven bulb has formed at the base. Right now, the tall, leafy shoots are still pale green, with a texture somewhere between scallion and lemongrass. The scent is garlicky but the flavor is mild, making it a perfect addition to pizzas, pastas, and egg dishes. Trim off the roots and the top few inches of leaf, then slice and use much like a tougher, more pungent scallion. \u003c/p>\n\u003cp>And speaking of eggs, spring’s tender new greens, both domestic and wild, are a lovely complement to eggs any way. Chopped and sautéed in butter, spinach makes a fine nest for a poached duck egg. Finely sliced asparagus, a bit of poached or smoked salmon and some fresh ricotta, a lovely omelet filling. Nettles, steamed in a splash of water until just wilted (and no longer sting-able), can be drained, squeezed of any excess water, chopped finely and stirred into a scramble. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chard works well this way too, destemmed, torn up, and melted in butter with a couple of chopped stalks of green garlic. Season with salt, pepper, and a grating of fresh nutmeg. Whisk up a few eggs and add them to the greens in the pan. Scramble over medium heat until not quite done, then dot the eggs with crumbled fresh goat cheese or sheep’s milk feta. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggplate560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggplate560.jpg\" alt=\"Green Eggs and Lamb\" title=\"Green Eggs and Lamb\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40446\">\u003c/a>\u003c/p>\n\u003cp>As you can see from the picture the effect is more greens with eggs than green eggs, but this is a good thing. I pureed my raw eggs and greens in a blender once, just to see if I could make really green eggs, and while the answer was yes, the resulting Emerald City scramble was just a little too Astroturf-y for breakfast.\u003c/p>\n\u003cp>As anyone who’s ever roasted a leg of lamb knows, garlic is lamb’s natural complement, and green garlic makes a splendid partner for ground lamb. To go with my chard-n-eggs on a recent morning, I made a quick batch of homemade lamb patties, shaped like breakfast-sausage patties but made like meatballs. Bread crumbs, a splash of milk and an egg yolk help hold the meat together; chopped herbs and green garlic add a little sparkle and ring the breakfast-sausage (rather than burger) chimes. \u003c/p>\n\u003cp>As with any ground meat, it’s wise to know your source, both rancher and butcher. Look for meat that’s pleasantly fatty; very lean meat can produce a too-dry patty, as can overworking the meat when you’re blending in the breadcrumbs and herbs.\u003c/p>\n\u003cp>\u003cem>I do so like\u003cbr>\ngreen eggs and lamb!\u003cbr>\nThank you!\u003cbr>\nThank you,\u003cbr>\nSam-I-am.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Lamb Breakfast Patties\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>5-8 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 15-18 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 2-inch patties\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/4 cup fresh bread crumbs\u003cbr>\n2 tbsp milk\u003cbr>\n1 egg yolk\u003cbr>\n1/2 lb ground lamb\u003cbr>\nsalt and freshly ground pepper\u003cbr>\n1 stalk green garlic, trimmed and minced\u003cbr>\n1/4 tsp ground coriander\u003cbr>\n1/2 tsp minced fresh oregano\u003cbr>\n1/2 tsp crumbled fresh thyme or sage\u003cbr>\n1 tsp minced fresh mint or parsley\u003cbr>\nOlive oil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Soak bread crumbs in milk for 5 minutes. Stir in egg yolk, then gently mix in ground lamb.\u003c/p>\n\u003cp>2. Sprinkle with salt, pepper, green garlic, and fresh herbs. Mix gently.\u003c/p>\n\u003cp>3. In a medium-sized skillet over medium heat, lightly film skillet with olive oil. Shape meat mixture into 6 golf-ball sized balls, then flatten into patties. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Cook patties until well-browned on first side, then flip over and continue cooking until just slightly pink in the center, 5-8 minutes total. Drain off extra fat as necessary. Serve hot with green eggs. \u003c/p>\n\n","blocks":[],"excerpt":"It's spring when the world is puddle-wonderful, at last. Herald the greening of spring in long-overdue rain with some breakfast ideas for green eggs and lamb sausage patties. ","status":"publish","parent":0,"modified":1332195896,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":837},"headData":{"title":"Spring Breakfast: Green Eggs and Lamb | KQED","description":"It's spring when the world is puddle-wonderful, at last. Herald the greening of spring in long-overdue rain with some breakfast ideas for green eggs and lamb sausage patties. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Spring Breakfast: Green Eggs and Lamb","datePublished":"2012-03-18T15:00:24.000Z","dateModified":"2012-03-19T22:24:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"40413 http://blogs.kqed.org/bayareabites/?p=40413","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/03/18/green-eggs-and-lamb/","disqusTitle":"Spring Breakfast: Green Eggs and Lamb","path":"/bayareabites/40413/green-eggs-and-lamb","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/greeneggs560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/greeneggs560.jpg\" alt=\"green eggs\" title=\"green eggs\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40449\">\u003c/a>\u003cbr>\n\u003cem>Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>It’s spring and our world is \u003ca href=\"http://www.poetry-archive.com/c/in_just.html\">mud-luscious and puddle-wonderful\u003c/a>, at last. The lettuce plants in my garden are pushing out leaf after crisp-frilled leaf for joy of this cool, cloudy, rainy weather. The sugar-snap peas are climbing the trellis, and a new crop of Bright Lights chard is adding its brilliant rainbow colors to the surrounding greens in every shade from emerald to chartreuse. \u003c/p>\n\u003cp>Much of the charm of the spring garden lies in its promise, in the anticipation of delicate, de-lovely tastes to come. The pink-and-white apple blossoms promise apple pies come autumn; the green leaves crowning the hills of the potato plants mark the treasure of new potatoes soon to be discovered below. But one short-season treat is ready right now.\u003c/p>\n\u003cp>Green garlic is our very particular, very Nor-Cal herald of spring, much as ramps (also a member of the allium family, along with onions, shallots, and leeks) are in the Northeast. But unlike ramps, a wild plant that must be foraged from the spring woods, green garlic is a domestic, farmable crop, common at farmers’ markets in springtime. It’s nothing more than the early shoots of the garlic plant, harvested before the familiar cloven bulb has formed at the base. Right now, the tall, leafy shoots are still pale green, with a texture somewhere between scallion and lemongrass. The scent is garlicky but the flavor is mild, making it a perfect addition to pizzas, pastas, and egg dishes. Trim off the roots and the top few inches of leaf, then slice and use much like a tougher, more pungent scallion. \u003c/p>\n\u003cp>And speaking of eggs, spring’s tender new greens, both domestic and wild, are a lovely complement to eggs any way. Chopped and sautéed in butter, spinach makes a fine nest for a poached duck egg. Finely sliced asparagus, a bit of poached or smoked salmon and some fresh ricotta, a lovely omelet filling. Nettles, steamed in a splash of water until just wilted (and no longer sting-able), can be drained, squeezed of any excess water, chopped finely and stirred into a scramble. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chard works well this way too, destemmed, torn up, and melted in butter with a couple of chopped stalks of green garlic. Season with salt, pepper, and a grating of fresh nutmeg. Whisk up a few eggs and add them to the greens in the pan. Scramble over medium heat until not quite done, then dot the eggs with crumbled fresh goat cheese or sheep’s milk feta. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggplate560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggplate560.jpg\" alt=\"Green Eggs and Lamb\" title=\"Green Eggs and Lamb\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40446\">\u003c/a>\u003c/p>\n\u003cp>As you can see from the picture the effect is more greens with eggs than green eggs, but this is a good thing. I pureed my raw eggs and greens in a blender once, just to see if I could make really green eggs, and while the answer was yes, the resulting Emerald City scramble was just a little too Astroturf-y for breakfast.\u003c/p>\n\u003cp>As anyone who’s ever roasted a leg of lamb knows, garlic is lamb’s natural complement, and green garlic makes a splendid partner for ground lamb. To go with my chard-n-eggs on a recent morning, I made a quick batch of homemade lamb patties, shaped like breakfast-sausage patties but made like meatballs. Bread crumbs, a splash of milk and an egg yolk help hold the meat together; chopped herbs and green garlic add a little sparkle and ring the breakfast-sausage (rather than burger) chimes. \u003c/p>\n\u003cp>As with any ground meat, it’s wise to know your source, both rancher and butcher. Look for meat that’s pleasantly fatty; very lean meat can produce a too-dry patty, as can overworking the meat when you’re blending in the breadcrumbs and herbs.\u003c/p>\n\u003cp>\u003cem>I do so like\u003cbr>\ngreen eggs and lamb!\u003cbr>\nThank you!\u003cbr>\nThank you,\u003cbr>\nSam-I-am.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Lamb Breakfast Patties\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>5-8 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 15-18 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 2-inch patties\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/4 cup fresh bread crumbs\u003cbr>\n2 tbsp milk\u003cbr>\n1 egg yolk\u003cbr>\n1/2 lb ground lamb\u003cbr>\nsalt and freshly ground pepper\u003cbr>\n1 stalk green garlic, trimmed and minced\u003cbr>\n1/4 tsp ground coriander\u003cbr>\n1/2 tsp minced fresh oregano\u003cbr>\n1/2 tsp crumbled fresh thyme or sage\u003cbr>\n1 tsp minced fresh mint or parsley\u003cbr>\nOlive oil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Soak bread crumbs in milk for 5 minutes. Stir in egg yolk, then gently mix in ground lamb.\u003c/p>\n\u003cp>2. Sprinkle with salt, pepper, green garlic, and fresh herbs. Mix gently.\u003c/p>\n\u003cp>3. In a medium-sized skillet over medium heat, lightly film skillet with olive oil. Shape meat mixture into 6 golf-ball sized balls, then flatten into patties. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Cook patties until well-browned on first side, then flip over and continue cooking until just slightly pink in the center, 5-8 minutes total. Drain off extra fat as necessary. Serve hot with green eggs. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/40413/green-eggs-and-lamb","authors":["5038"],"categories":["bayareabites_752","bayareabites_95","bayareabites_2554","bayareabites_12"],"tags":["bayareabites_477","bayareabites_981","bayareabites_33","bayareabites_743","bayareabites_619","bayareabites_9261","bayareabites_200"],"featImg":"bayareabites_40449","label":"bayareabites"},"bayareabites_23398":{"type":"posts","id":"bayareabites_23398","meta":{"index":"posts_1591205157","site":"bayareabites","id":"23398","score":null,"sort":[1297785618000]},"guestAuthors":[],"slug":"green-garlic-pesto-recipe","title":"It's Green Garlic Season: Celebrate with Pesto!","publishDate":1297785618,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/green-garlic1.jpg\" alt=\"Green Garlic\" title=\"Green Garlic\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-23399\">\u003cbr>\nEvery year, usually around the beginning of February, I notice that the ornamental plum trees in Golden Gate Park are starting to burst into clouds of pink and white, covering the lawns with a pale, fluffy blanket of springtime splendor. But as much as I love how these 10-foot tall pastel bouquets line the streets, my mind instantly goes to another sign that the season is changing. Soon local farmers markets vendors will start stocking my very favorite bit of produce, which is only found this time of year: green garlic.\u003c/p>\n\u003cp>For those not in the know, green garlic is simply early season garlic that hasn't yet matured into a fully bulbous state. Green garlic is special for many reasons, but the reason I love it so is that it takes the strong, pungent qualities of mature garlic and lightens up the game a bit. Infinitely more subtle and nuanced than its full-grown brothers and sisters, green garlic has a less intense flavor and a sweetness that only early-season produce can impart. Perfect for both strong and mellow dishes, green garlic can be used wherever you would use regular garlic, in the same amounts. Give it a try in garlic bread or \u003ca href=\"http://www.wasabimon.com/archive/springtime-green-garlic/\" title=\"Green Garlic Mashed Potatoes Recipe\">mashed potatoes\u003c/a>. As well, green garlic's flavor is gentle enough that it can be eaten raw in a lovely green salad. Seriously!\u003c/p>\n\u003cp>Perhaps the coolest thing about green garlic, though, is the fact that you can eat the entire thing, from it's long, frondy leaves to it tiny root system. The younger the garlic the more tender it will be, and you'll know true baby garlic by its nearly complete lack of a bulgy, bulb-y end. As the season progresses week by week, you'll notice that green garlic at your local farmers market will get thicker and thicker towards the bulb-end, until it looks almost like a fully matured bulb of garlic with a long, green stalk. At this point you can still eat the entire thing, though the fibrous membrane that separates the individual cloves will have begun to form by this stage in its development. The cloves will have a strong, more traditional garlic flavor as they mature as well.\u003c/p>\n\u003cp>When shopping for green garlic, look for specimens that are long and green, without any browning or wilting along the stalk. Green garlic should be eaten within a week of being harvested for the best possible flavor, though it can be stored in the refrigerator for up to three weeks if you end up with a bunch of it. To store young garlic, I'd recommend wrapping the stalks in foil and leaving them in the crisper drawer of your refrigerator, where the humidity will work to keep them fresher, longer. If you're not planning on eating them right away, a little spritz of water in the foil every few days will help keep green garlic tender and fresh.\u003c/p>\n\u003cp>The best way to enjoy green garlic is in a dish where it's the star. For anything even remotely herb-y, I \u003ca href=\"http://www.wasabimon.com/archive/chopping-board-pistachio-pesto-w-balsamico/\" title=\"Chopping Board Pistachio Pesto with Balsamico\">always try it out in a pesto recipe\u003c/a>, where its flavor is front and center -- and in this case, green garlic plays the lead role with aplomb.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Green Garlic Pesto Pasta\u003c/strong>\u003cbr>\n\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 green garlic shoots, trimmed of the dark green tips and cut into 2 inch pieces\u003cbr>\n1/4 cup grated parmesan cheese\u003cbr>\n1/2 cup pine nuts\u003cbr>\n3/4 teaspoon sea salt\u003cbr>\n1/2 teaspoon freshly-ground black pepper\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n4 tablespoons kosher salt\u003cbr>\n6 cups water\u003cbr>\n2 cups uncooked penne pasta\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cb>1.\u003c/b> To the carafe of a food processor, add green garlic, parmesan, pine nuts, sea salt and pepper. Pulse 10-15 times, until ingredients are relatively well-blended, scraping down the sides in the middle of blending. Slowly drizzle in olive oil and continue blending until you get a well-combined pesto texture. Scoop into a bowl and set aside while the pasta cooks to let the flavors meld.\u003c/p>\n\u003cp>\u003cb>2.\u003c/b> Add kosher salt to water and bring to a boil in a large pot. Add pasta and cook until \u003cem>al dente\u003c/em>, about 9 minutes. Drain and rinse pasta. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>3.\u003c/b> Spoon pesto over hot penne pasta and serve immediately.\u003c/p>\n\n","blocks":[],"excerpt":"Early spring in the Bay Area means that green garlic is about to start popping up in farmers markets. Here are some tips on how to cook with this amazing vegetable.","status":"publish","parent":0,"modified":1297749751,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":720},"headData":{"title":"It's Green Garlic Season: Celebrate with Pesto! | KQED","description":"Early spring in the Bay Area means that green garlic is about to start popping up in farmers markets. Here are some tips on how to cook with this amazing vegetable.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"It's Green Garlic Season: Celebrate with Pesto!","datePublished":"2011-02-15T16:00:18.000Z","dateModified":"2011-02-15T06:02:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"23398 http://blogs.kqed.org/bayareabites/?p=23398","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/15/green-garlic-pesto-recipe/","disqusTitle":"It's Green Garlic Season: Celebrate with Pesto!","path":"/bayareabites/23398/green-garlic-pesto-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/green-garlic1.jpg\" alt=\"Green Garlic\" title=\"Green Garlic\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-23399\">\u003cbr>\nEvery year, usually around the beginning of February, I notice that the ornamental plum trees in Golden Gate Park are starting to burst into clouds of pink and white, covering the lawns with a pale, fluffy blanket of springtime splendor. But as much as I love how these 10-foot tall pastel bouquets line the streets, my mind instantly goes to another sign that the season is changing. Soon local farmers markets vendors will start stocking my very favorite bit of produce, which is only found this time of year: green garlic.\u003c/p>\n\u003cp>For those not in the know, green garlic is simply early season garlic that hasn't yet matured into a fully bulbous state. Green garlic is special for many reasons, but the reason I love it so is that it takes the strong, pungent qualities of mature garlic and lightens up the game a bit. Infinitely more subtle and nuanced than its full-grown brothers and sisters, green garlic has a less intense flavor and a sweetness that only early-season produce can impart. Perfect for both strong and mellow dishes, green garlic can be used wherever you would use regular garlic, in the same amounts. Give it a try in garlic bread or \u003ca href=\"http://www.wasabimon.com/archive/springtime-green-garlic/\" title=\"Green Garlic Mashed Potatoes Recipe\">mashed potatoes\u003c/a>. As well, green garlic's flavor is gentle enough that it can be eaten raw in a lovely green salad. Seriously!\u003c/p>\n\u003cp>Perhaps the coolest thing about green garlic, though, is the fact that you can eat the entire thing, from it's long, frondy leaves to it tiny root system. The younger the garlic the more tender it will be, and you'll know true baby garlic by its nearly complete lack of a bulgy, bulb-y end. As the season progresses week by week, you'll notice that green garlic at your local farmers market will get thicker and thicker towards the bulb-end, until it looks almost like a fully matured bulb of garlic with a long, green stalk. At this point you can still eat the entire thing, though the fibrous membrane that separates the individual cloves will have begun to form by this stage in its development. The cloves will have a strong, more traditional garlic flavor as they mature as well.\u003c/p>\n\u003cp>When shopping for green garlic, look for specimens that are long and green, without any browning or wilting along the stalk. Green garlic should be eaten within a week of being harvested for the best possible flavor, though it can be stored in the refrigerator for up to three weeks if you end up with a bunch of it. To store young garlic, I'd recommend wrapping the stalks in foil and leaving them in the crisper drawer of your refrigerator, where the humidity will work to keep them fresher, longer. If you're not planning on eating them right away, a little spritz of water in the foil every few days will help keep green garlic tender and fresh.\u003c/p>\n\u003cp>The best way to enjoy green garlic is in a dish where it's the star. For anything even remotely herb-y, I \u003ca href=\"http://www.wasabimon.com/archive/chopping-board-pistachio-pesto-w-balsamico/\" title=\"Chopping Board Pistachio Pesto with Balsamico\">always try it out in a pesto recipe\u003c/a>, where its flavor is front and center -- and in this case, green garlic plays the lead role with aplomb.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Green Garlic Pesto Pasta\u003c/strong>\u003cbr>\n\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 green garlic shoots, trimmed of the dark green tips and cut into 2 inch pieces\u003cbr>\n1/4 cup grated parmesan cheese\u003cbr>\n1/2 cup pine nuts\u003cbr>\n3/4 teaspoon sea salt\u003cbr>\n1/2 teaspoon freshly-ground black pepper\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n4 tablespoons kosher salt\u003cbr>\n6 cups water\u003cbr>\n2 cups uncooked penne pasta\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cb>1.\u003c/b> To the carafe of a food processor, add green garlic, parmesan, pine nuts, sea salt and pepper. Pulse 10-15 times, until ingredients are relatively well-blended, scraping down the sides in the middle of blending. Slowly drizzle in olive oil and continue blending until you get a well-combined pesto texture. Scoop into a bowl and set aside while the pasta cooks to let the flavors meld.\u003c/p>\n\u003cp>\u003cb>2.\u003c/b> Add kosher salt to water and bring to a boil in a large pot. Add pasta and cook until \u003cem>al dente\u003c/em>, about 9 minutes. Drain and rinse pasta. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>3.\u003c/b> Spoon pesto over hot penne pasta and serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/23398/green-garlic-pesto-recipe","authors":["5120"],"categories":["bayareabites_95","bayareabites_1245","bayareabites_12"],"tags":["bayareabites_14747","bayareabites_1263","bayareabites_138","bayareabites_743","bayareabites_755","bayareabites_8987","bayareabites_667","bayareabites_14738","bayareabites_8986","bayareabites_1011"],"label":"bayareabites"},"bayareabites_882":{"type":"posts","id":"bayareabites_882","meta":{"index":"posts_1591205157","site":"bayareabites","id":"882","score":null,"sort":[1205260980000]},"guestAuthors":[],"slug":"green-garlic-a-sign-of-spring","title":"Green Garlic: A Sign of Spring","publishDate":1205260980,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://bp1.blogger.com/_3CJ3D3a-cUA/R9bTEx_a_HI/AAAAAAAAAB8/KMB2pHizooU/s320/greengarlic.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>A sure sign of spring at local farmers markets is the appearance of green garlic. It arrives in late winter, but it is a sign of what's to come: spring meals resplendent with fresh green peas, spring lamb, mushrooms, radishes and asparagus.\u003c/p>\n\u003cp>Hard garlic bulbs come into season in June and July. At that point, the bulbs are dry and look like what we typically use the rest of the year (they are stored in dry, ventilated rooms by the farmers). But to get to that point, garlic begins much earlier in the year as a green stalk that is similar in appearance to a leek or a spring onion. As the year goes on, the end portion becomes more bulbous until it starts to harden and dry out.\u003c/p>\n\u003cp>While green garlic can be used in any recipe calling for garlic, it has a subtle flavor that is unique from dry garlic. When I particularly want to highlight the flavor of green garlic, I make egg dishes, risottos, or simple meat dishes with gads of the herb.\u003c/p>\n\u003cp>Fellow bloggers also enjoy green garlic and have published recipes:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003cstrong>\u003ca href=\"http://chezpim.typepad.com/blogs/2006/04/ingredient_gree.html\">Pim suggests shrimp stir-fry with green garlic\u003c/a>\u003c/strong>\u003cbr> \u003cstrong>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/03/catalan_twist_o.html\">Brett likes his green garlic in a Spanish tortilla with white beans\u003c/a>\u003c/strong>\u003cbr> \u003cstrong>\u003ca href=\"http://albioncooks.blogspot.com/2007/04/cabbage-green-garlic-soup.html\">Catherine has a cabbage and green garlic soup recipe for us\u003c/a>\u003c/strong>\u003cbr> \u003cstrong>\u003ca href=\"http://laurarebeccaskitchen.blogspot.com/2007/06/green-garlic-pesto.html\">And Laura Rebecca brings us a green garlic pesto\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>You can find green garlic at most local farmers markets. I have never seen green garlic in a traditional supermarket. Farms I know that carry green garlic include:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Eatwell Farm (Ferry Plaza Farmers Market)\u003cbr>Knoll Farm (Ferry Plaza Farmers Market)\u003cbr>Marin Roots Farm (Ferry Plaza, Marin Farmers Markets)\u003cbr>Phan Farm (Heart of the City Farmers Market)\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205260980,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":290},"headData":{"title":"Green Garlic: A Sign of Spring | KQED","description":"A sure sign of spring at local farmers markets is the appearance of green garlic. It arrives in late winter, but it is a sign of what's to come: spring meals resplendent with fresh green peas, spring lamb, mushrooms, radishes and asparagus. Hard garlic bulbs come into season in June and July. At that point,","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Green Garlic: A Sign of Spring","datePublished":"2008-03-11T18:43:00.000Z","dateModified":"2008-03-11T18:43:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"882 http://blogs.kqed.org/bayareabites/2008/03/11/green-garlic-a-sign-of-spring/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/03/11/green-garlic-a-sign-of-spring/","disqusTitle":"Green Garlic: A Sign of Spring","path":"/bayareabites/882/green-garlic-a-sign-of-spring","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://bp1.blogger.com/_3CJ3D3a-cUA/R9bTEx_a_HI/AAAAAAAAAB8/KMB2pHizooU/s320/greengarlic.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>A sure sign of spring at local farmers markets is the appearance of green garlic. It arrives in late winter, but it is a sign of what's to come: spring meals resplendent with fresh green peas, spring lamb, mushrooms, radishes and asparagus.\u003c/p>\n\u003cp>Hard garlic bulbs come into season in June and July. At that point, the bulbs are dry and look like what we typically use the rest of the year (they are stored in dry, ventilated rooms by the farmers). But to get to that point, garlic begins much earlier in the year as a green stalk that is similar in appearance to a leek or a spring onion. As the year goes on, the end portion becomes more bulbous until it starts to harden and dry out.\u003c/p>\n\u003cp>While green garlic can be used in any recipe calling for garlic, it has a subtle flavor that is unique from dry garlic. When I particularly want to highlight the flavor of green garlic, I make egg dishes, risottos, or simple meat dishes with gads of the herb.\u003c/p>\n\u003cp>Fellow bloggers also enjoy green garlic and have published recipes:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cstrong>\u003ca href=\"http://chezpim.typepad.com/blogs/2006/04/ingredient_gree.html\">Pim suggests shrimp stir-fry with green garlic\u003c/a>\u003c/strong>\u003cbr> \u003cstrong>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/03/catalan_twist_o.html\">Brett likes his green garlic in a Spanish tortilla with white beans\u003c/a>\u003c/strong>\u003cbr> \u003cstrong>\u003ca href=\"http://albioncooks.blogspot.com/2007/04/cabbage-green-garlic-soup.html\">Catherine has a cabbage and green garlic soup recipe for us\u003c/a>\u003c/strong>\u003cbr> \u003cstrong>\u003ca href=\"http://laurarebeccaskitchen.blogspot.com/2007/06/green-garlic-pesto.html\">And Laura Rebecca brings us a green garlic pesto\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>You can find green garlic at most local farmers markets. I have never seen green garlic in a traditional supermarket. Farms I know that carry green garlic include:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Eatwell Farm (Ferry Plaza Farmers Market)\u003cbr>Knoll Farm (Ferry Plaza Farmers Market)\u003cbr>Marin Roots Farm (Ferry Plaza, Marin Farmers Markets)\u003cbr>Phan Farm (Heart of the City Farmers Market)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/882/green-garlic-a-sign-of-spring","authors":["5019"],"categories":["bayareabites_95"],"tags":["bayareabites_743","bayareabites_78"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! 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And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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