Yikes, Stripes!

Now that spring has sprung

And the grass is riz,

I began to wonder where

The green garlic is.

Green garlic makes me wax poetic.

When I spotted some at our local farmer's market, I happily stuffed two bunches in my basket and brought them home in triumph, feeling like the original gatherer-woman.

It was marinated for a few hours in an equal mixture of red wine vinegar and olive oil that was flavored with a little salt and pepper, along with a lamb London broil that absorbed some of that great garlic flavor. Briefly grilled indoors (it was cold again and windy outside - spring is so fickle!), it relaxed and donned stripes. Still a little crunchy, it was mild and not at all hot as garlic is wont to be later in the season. Inspirational.

Cherry tomatoes are red,

The beanies are green,

Spring lamb is lovely,

With garlic that's green.