Receta Market Matters- Green Garlic, Leek & Goat Cheese Soufflé

April 21, 2010 / By Greg Henry

I want to discuss green garlic again. In one of the greatest cookbooks ever published, Chez Panisse Cooking, Alice Waters and Paul Bertolli write: “Garlic is commonly used as a mature plant when the bulb containing many cloves has formed. Green garlic is the same plant pulled from the ground at a much earlier stage,…

March 14, 2010 / By Greg Henry

It’s Sunday, time for another Market Matters from the Hollywood Farmers Market. Today I set my sights on green garlic, which is the immature bulb and stalk of the garlic you know and love. It only makes an appearance for a brief time in spring. I was determined to get my hands on some today.…