Fresh Garlic

Last week's 'try-something-new' purchase was too extravagant (large) for the usual kitchen photo spot.  These impressive stalks (elegantly seated on the deck) are Fresh Garlic.

This is what garlic looks like before the bulb is separated from the stem, and before it takes on the white papery outfit that we are so accustomed to.  

Originally intended for a pickling recipe, I ended up *braising these impressive fellows, serving them last night over salmon burgers.  They were milder than you might think and there are plenty left over for an omelet.  I’m also thinking that they would make a nice addition to mashed potatoes.  Certain to be at the farmer’s market again this week, I may get a few more stalks for this weekends’ grilling moment.  My guess is that they will keep good company with their fellow destined-for-the-grill-basket vegetables.

* Braising, in this case (although braising is most often mentioned regarding the preparation of meat) meant a quick sauté of the thinly sliced lower ends followed by some chicken broth and a tight lid.  Leaving them at a low simmer until tender and serving them as a garnish at room temperature was just the trick!