The last post mentioned that we had some garlic in the garden from last year. It’s greenery is growing taller, even though the weather has been swinging from 10-20 degrees too hot and then too cold for this time of year. I guess the main thing is that the garlic is receiving enough sunlight to continue growing.
We tried broiling the garlic sprouts in the oven. It was delicious!
We harvested a few of the biggest sprouts. Some of them needed to have the ground broken before their roots would let go. Once they were pulled out of the ground the outer layers with most of the dirt were peeled away, leaving a very large scallion. The tops and roots were trimmed and any dirt washed off.
Then, the 8-inch scallions were placed in a shallow dish. A couple tablespoons of olive oil were poured over the garlic sprouts. Each sprout was turned in the oil so it was completely covered and then transferred to a foil-covered broiling pan. Black pepper was the only seasoning.
We put the pan under the broiler for only a few minutes and then you could hear the oil was hot. At this point you have to stay close and watch or the garlic will burn to a crisp. Turn the garlic when it browns on one side. Remove the garlic when it gets a little crispy on the other side and serve at once.
Forgot to get a picture this time, but there will be more broiled garlic sprouts to enjoy very soon. Does anybody else out there eat garlic like this? It had a mild flavor and everyone enjoyed it.
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