CHICOPEE, Mass. (Mass Appeal) Stuck always going to the same veggies? Tim Wilcox, owner of the Kitchen Garden Farm is here to tell us about spring garlic.
Spring Garlic & Eggs
Spring garlic is a seasonal delicacy only to be enjoyed in May and June. Similar to scallions, you can eat both the white stalk and the green leaves – both have a sweet flavor and are bursting with garlicky juice. This recipe is also terrific with garlic scapes, the flower bud that forms on certain types of garlic just before the bulb starts to bulge and divide into cloves.
- 1 cup chopped spring garlic
- 2 Tbsp olive oil
- ¼ cup grated Parmesan or Romano cheese
- 4 eggs
- salt & pepper
Saute the garlic in the olive oil for 5 minutes or so, until soft and starting to brown. Add the cheese in an even layer and immediately crack the eggs on top. Fry the eggs over high, sprinkle with salt & pepper, then flip. The bottom should be a slightly charred mass of crispy, salty , garlicky goodness. Cook the yolks easy or hard as desired.