|  FRESH BABY GREEN GARLIC - AVAILABLE ALL YEAR LONG!
Baby Green Garlic™ is a gourmet product already being used by top restaurant chefs. Greenhouse grown, the shoots are harvested fresh and shipped to you via Priority Mail anywhere in the country. We are delighted to be partnering with Ophios, a leading hardneck garlic research company in Rhode Island, in introducing the virtues of Baby Green Garlic™ to the gourmet culinary community and to make the product a vegetable of choice for consumers.
Baby green garlic™, grown from hardneck garlic bulbils, is a long, tender, green shoot of pure garlic flavor. It is a versatile vegetable product perfect as a garnish and in salads, soups, pesto and sandwiches. The mild garlic flavor provides added taste to your favorite dishes without any bitterness or unfavorable after-taste or odor. See our expanded recipe section below for some creative serving ideas.
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RECIPES
 Green Garlic Pesto
20 stalks of Baby Green Garlic
1/4th cup of extra virgin olive oil
2 tbsp toasted pine nuts, walnuts or almonds and a pinch of salt
1-2 pinches of black pepper
1/2 inch chunk of parmesan, cut up
Whirl the nuts and the parmesan in a work bowl of a food processor for a few pulses. Cut the Baby Green Garlic stalks into 1-2 inch lengths. Drop in the garlic pieces through the feed tube as the food processor is running. Add the olive oil while it’s running and enjoy.
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Baby Green Mashed Potatoes
1 1/2 pounds russet potatoes, peeled
4 tbsp butter
2 bunches baby green garlic, green leaves only
1/2 cup milk
1/2 cup cream
Salt and freshly ground pepper to taste
Leave the potatoes whole if small or cut in half if large. Place in a large saucepan with salted water to cover by several inches. Bring to a simmer, cover partially and adjust heat to maintain a gentle simmer. Cook until a knife slips in easily, about 30 minutes. Drain, then return the potatoes to the warm pot. Return the pot to the heat and shake until any moisture evaporates. While the potatoes cook, melt the butter in a small saucepan over moderate heat. Add the baby green garlic, milk and cream. Season with salt and pepper. Put the boiled potatoes through a food mill or ricer. Add hot milk mixture and stir with a wooden spoon until smooth. Serves 6.
Clams with Baby Green Garlic
50 small clams in the shell, scrubbed
2 tbsp extra virgin olive oil
20 stalks of Baby Green Garlic, chopped
1 cup white wine
2 tablespoons butter
1/2 lemons, juice of
1 pinch hot pepper flakes
1/2 cup chopped fresh parsley
Wash clams to remove any dirt or sand. In a large pot, heat oil over medium heat. Add Baby Green Garlic. Pour in the white wine. Boil until wine has reduced to half its original volume. Add clams, cover, and steam till clams start to open. Add butter, lemon and red pepper flakes, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to large bowls. Sprinkle with parsley. Serve with warm crusty bread for dipping or on top of pasta!
Baby Green Garlic Soup
5 bunches of baby green garlic
4 tbsp unsalted butter
1 pound russet potatoes, peeled and cut into 1-inch cubes
Salt and pepper to taste
1 1/2 quarts chicken broth
Mince all baby green garlic plants. Melt the butter in a large saucepan over moderate heat. Add potatoes, season with salt and pepper, then add chicken broth. Bring to a simmer, cover and adjust heat to maintain a gentle simmer. Cook until potatoes are tender enough to mash with a wooden spoon, about 20 minutes. Add minced baby green garlic and then mash the potatoes into the broth, or puree in a food processor, then reheat. Taste and adjust seasoning before serving. Serves 6
Mussels in White Wine and Baby Green Garlic
3 pounds farm-grown mussels
3/4 cup dry white wine
1 cup chopped Baby Green Garlic
1/4 cup dried parsley flakes
1 tsp onion salt
Salt and pepper
Carefully sort, scrub and wash mussels. Arrange mussels into a large casserole; cook, covered, without adding any water, over medium-high heat, for approximately 5 minutes [until shells open-up - throw away unopened ones]. Two minutes before the end, pour in dry white wine and mix in Baby Green Garlic, parsley flakes and onion salt. Cook for 2 minutes more. Season to taste with salt and pepper.
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