Spring is all about green shoots and new growth. The quintessential gastronomic sign of an early spring is young fresh green garlic and green shallots harvested before the cloves have begun to mature. The season for these mild flavored alliums is short, so sauntering to your local farmer stand to snatch up these mild but distinct flavored beauties is not recommended; better to run.
Laura Luciano blogs at www.outeastfoodie.com; visit for the recipe.
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