This time of the year, the wild woods are full of surprises, and with the dafodils we get a wonderful selection of wild green garlic in our garden. Yes, it is fun to be able to forage right in our own little backyard. I do not get anything very exotic like ramps but we do get our share of green garlic and dandelion greens. I guess, something to think about.
Both of the green garlic and dandelion greens are interesting and wholesome and keep me well entertained in the kitchen with trying to fit them into our culinary world. Actually, the green garlic is a natural and does not need much to find its way into an Indian kitchen. In fact, it is used quite extensively in lentils and rice dishes. The variety I tent to find in our backyard is smaller and skinnier that what I have found in stores and the stalks tend to resemble chives, in fact, my friend from Hong Kong told me that she actually calls these garlic chives and makes a certain dumpling recipe with them.
In fact, this has been my first week of picking it, and like almost everything else this time of the year, the first bunch of things is very exciting. I cannot get enough of it. Seriously, if you followed me on facebook, chances are you would have seen about four pictures of the same first daffodil. Well, they were from different angles and in different types of light.
Anyhow, the same with the garlic, I have made over a few traditional recipes to good success this weekend. Two have been worth sharing so you shall see them over the course of life (fuguratively speaking!) on this column.
Today’s recipe is a simple one dish recipe that will fit into your table almost anytime of the day.
This rain-fringed rapini plant is a newcomer in our garden and I am eagerly waiting to try out. We did too much kale last year, so I am sharing our space with another bitter green.