Immaturity is a good thing, or, “How Green Was My Garlic”

 

Green Garlic

It’s a pretty safe bet that anyone over the age of, say, 8-10 years old can look back on a regrettable moment when he or she behaved in an immature way.  You’re already thinking of one, aren’t you?  Most of those behaviors can be attributed to newness or inexperience, hence the application of the term “green.”  Some people never seem to develop the self-awareness to realize that, as adults, they are still behaving immaturely.  Maybe you’ve encountered someone like that at a class reunion or a similar gathering—could be the middle-aged mother of three who still wears little heart-shaped barrettes in her hair, for example, or the guy whose conversational skills are limited to recitations of his high school antics.  Awkward, right?    I am chagrined to report that my childish vigilance as self-appointed Keeper of the Board Game Box Top Rules has morphed into some rather annoying traits despite my chronological advancements.  My crazy insistence on pointing out the fine print inside the box tops of various games has simply found other outlets—primarily harping on grammar mistakes and mispronunciations, because those are rules violations, too.  

These uneasy musings about immaturity were prompted by one of Michel’s recent food finds: California Green Garlic.  Maybe you know all about it, but I didn’t.    I began to look online for information and found plentiful sources.  Green garlic, also called “spring garlic” or “immature garlic,” is a seasonal item with a more polite presence than the garlic bulbs available year round.  The bulbs do not require peeling and the stalks are edible, too. The phrase “immature garlic” amused me as well.  It would make a perfect name for an indie rock band.

Green Garlic vs. "Mature" Garlic (www.bonappetit.com)

Here’s some additional information from www.bonappetit.com:

How to Cook with Green Garlic

Michel has used green garlic in a couple of dishes already this week.  I’m sure he’ll keep cooking with it until it’s no longer in season.  Here is today’s recipe:

Green Garlic with Lentils and Squash

 You will need:

• 3 stalks green garlic, chopped—tops and all
• 5 thin slices of fresh ginger, chopped
• 4 carrots, chopped
• ½ an onion, chopped
• 1 each red and green bell peppers, chopped
• ½ an acorn squash, cubed (any squash will do)
• 1 cup French lentils
• 2 cups coconut milk
• 2 cups vegetable broth
• 2 tablespoons coconut oil
• ½ teaspoon Szechuan pepper
• 1 heaping teaspoon red pepper flakes
• 1 teaspoon salt
• 1 tablespoon cumin seeds
• 1 tablespoon coriander
• 1 ½   teaspoons dried ground lemon grass
• 1 tablespoon fish sauce

In a large soup or stock pot:

• Heat coconut oil over medium heat.  Stir in ginger and garlic. Cook for 3-4 minutes.
• Move ingredients to edge of the pot and add whole cumin seeds to toast them. Stir to prevent burning.
• Add lemon grass, coriander, pepper flakes, fish sauce, and stir.
• Add onion, chopped peppers, and Szechuan pepper. 
• Stir and cook over low heat until onion is transparent. 
• Turn heat to high then add lentils, coconut milk, and broth.
• Bring to a boil. Reduce heat to medium and cook for about half an hour.
• Add more coconut milk or broth as needed.
• After 30 minutes, add squash then reduce heat to low. 
• Cook for another half hour then serve with quinoa, polenta, or any grain you like. 

 Enjoy! And have fun reminiscing over dinner about your favorite immature "moments."