I missed green garlic season last year.
It’s a very short season and there is never a lot available. It was at the start of the pandemic and lockdown and I was doing curbside pick-up of our groceries.
Green garlic didn’t make it onto the websites for ordering.
At the height of the season I might see as many as 3 bundles of it in the supermarket – if I really search. I managed to get a bundle on 3 different occasions this year. Not as much as usual, but better than nothing.
For those of you who don’t know: green garlic looks like green onion. It is an immature garlic bulb, pulled before cloves form. It has a mild garlic flavor and the entire thing, bulb and green leaves, is edible. Here it comes in a small bundle of 6.
Garlic scapes are different and I, personally, have never seen them.
We love green garlic.
Click here to Pin Chicken Breasts with Green GarlicPrint
Chicken Breasts with Green Garlic
Green garlic is immature garlic with a mild flavor. I cut the chicken into smaller pieces rather than serving a whole breast – just because I think it looks nicer.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Chicken
- 2 chicken breasts, (12oz, 360gr) total weight, cut in half
- 2 shallots, finely chopped
- 4 green garlic, minced
- 2 tbs chopped fresh tarragon
- 1 tbs olive oil
- 1/2 cup (4oz, 120ml) chicken broth
- 1/4 cup (2oz, 60ml) white wine
- 1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock
- Sauté shallots in oil in medium skillet over medium heat until tender.
- Add chicken and brown lightly, about 5 minutes per side.
- Add green garlic to skillet when you turn the chicken
- When chicken is browned add stock, white wine, and tarragon.
- Cover, reduce heat to low and simmer 10 minutes.
- Uncover and increase heat under skillet.
- Add cornstarch and stir until sauce is thickened.
- Spoon chicken and sauce onto a small platter and serve.
Substitute green onions, sliced, and a clove of garlic, minced, for the green garlic. It’s a short season….
- Serving Size: 1/2 recipe
- Calories: 360
- Sugar: 1.5 g
- Sodium: 328.7 mg
- Fat: 12.6 g
- Saturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 8.4 g
- Fiber: 0.6 g
- Protein: 45.9 g
- Cholesterol: 146 mg
It was nice yesterday. The sun was shining, it wasn’t windy, the temp got all the way up to 20C (68F). I actually put sunscreen on and toyed with the idea of digging through my closet for a pair of shorts.
I managed, finally, to get my tomatoes in the ground. They were looking pretty good – until I planted them.
As I stood back and looked at my work, somewhat dismayed at how pathetic they looked, I had to remind myself that I plant them deeper than their ‘pots’. Something I read a long time ago that when transplanting tomatoes you should plant them deep enough to cover an inch or 2 of the stem. They’ll put out more, shallow roots which (supposedly) will help stabilized them.
Still, when the plant is only 8″ tall, and it goes into the ground an extra 2″, then a big stake is pounded next to it…. It can look pretty pathetic.
I hope they grow.
I ran out early this morning to fertilize them (ran out of time yesterday) before the rains came.
Yes, yesterday was a fluke…. we’re back to cold rain today.
I hope they survive.