This time of year is all about sweet young things, and the crunchier the better. Think rhubarb, raab, fiddleheads, baby romaine lettuces and now green garlic. Later on, things will take a sweeter turn with berries, favas, peas and squash, but right now it's all about the snap of freshness.
Amber Ferguson of Creative Growers in Noti says she likes the green garlic raw for its delicate, mild flavor. But for those less adventurous, she recommends braising them as you would leeks, chopping them into a stir fry or grilling them like spring onions and finishing with a little olive oil and lemon juice.
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