I've mentioned this before, but one of the things I love about my weekly CSA box: the variety keeps me on my culinary toes. Before I started my subscription, I had never cooked with, much less heard of, green garlic.
Green garlic is simply immature garlic and looks like a slightly overgrown scallion or green onion. Everything I read told me to trim off root ends and any tough part of the green leaves. Then, chop or slice white, light green, and the first few inches of the dark green leaves (as long as they are tender).
The weekly CSA newsletter from High Ground Organics suggested a green garlic soup, but the warm temperatures today had me craving something cool. So I decided to make a Green Garlic Gazpacho instead.