Wet and Wild
I was particularly excited about the first of the season’s wet garlic. I love this fresh garlic which has not yet been dried, especially as there is no need to even peel it. The internal skins have not yet formed so the whole head can be chopped. I love just baking them whole and spreading the creamy cooked garlic on a piece of toast.
When the stalks are fresh and green they can be cooked like leeks or finely sliced and used in soups, omelettes or even salads.
If you don’t get round to using it all up, just hang it up to dry in your kitchen and it will last up to nine months.
Wild garlic leaves are around now too, so keep your eyes peeled. I spotted a lovely patch in Cannizaro Park at the weekend, but obviously I am not telling you exactly where. If you manage to find some you could give the fantastically named “Wet and Wild Risotto” a go. And don’t forget to throw in some pretty garlic flowers too.
I decided to use mine simply sautéed with the delicious new potatoes in my box, but it would have been equally good with the mushrooms, just simply served up on a piece of sourdough toast.
Sautéed New Potatoes with Wet Garlic
Give your new potatoes a good wash and put in a pan covered with plenty of cold water and a good pinch of salt. Bring to the boil and cook until a blunt knife will insert easily into the middle. Drain and leave to cool a little. Cut the potatoes in half, or quarters if particularly big. Heat some good olive oil in large frying pan and sauté the potatoes until golden brown. Thinly slice your wet garlic using the bulb and the stem and add to the pan with a scattering of sea salt. Sauté just until the wet garlic starts to wilt. Serve hot.