Let’s start with garlic, which rewards growers with not just one, but three crops!
The first, a spring delicacy, is Green Garlic, the tender young plants which emerge soon after the ground thaws. Green Garlic is harvested whole, and looks like a cross between a green onion and a leek, but has the distinctive flavour of garlic. You can use the whole thing; include it in stir-frys, chopped in salad dressings, or try it lightly grilled. Try some to wake up winter-weary tastebuds!