Green garlic is just really young garlic; it is more "green" in the sense of a young college graduate than verdant pastures. It was kind of a pain to peel, and didn't smell much of garlic, but it did create a delicate sauce. I served the sauce over fried eggs.
The other item, the chard, was really tasty also. The steamed chard becomes very delicate, and the sauce definitely brightens it up. The coriander and citrus in the sauce would make this dish pair well as a side with any Indian dish and would add a nice touch of green to the plate.
Although they were delicious, the two sauces were kind of a pain to make simultaneously. I learned that lesson and am now going to one-sauce kind of nights. I also used ground coriander instead of crushed, and I didn't have any cilantro. I didn't miss it.
Copying the CSA recipes directly from the e-mail this time to see how the formatting turns out:
Sautéed Swiss chard with lime and coriander
1 bunch chard: cleaned, trimmed, and finely chopped
½ c vegetable stock, chicken stock or water
¼ c olive oil
2 T lime juice
2 t crushed coriander seed
1 T minced garlic
1 T minced shallot
1 T minced cilantro
salt and pepper to taste
Steam the chard until wilted but not over cooked-drain, and put in a large serving bowl. In a sauté pan, add the olive oil, garlic, shallot and coriander seed and cook over medium heat for 5 minutes or until the onion is tender, add the stock and lime juice and adjust seasoning. Pour this warm vinaigrette over the bowl of steamed chard, then garnish with minced cilantro.
Yield: 1 cup
2 oz. Green Garlic (About 4 cloves and 1 inch of stem), minced
1 oz. Shallots, minced
1 t Olive Oil
2 oz. White Wine
1 T Heavy Whipping Cream
3 oz. Butter, cold, diced
8 Stems Parsley, minced
Salt, to taste
Pepper, to taste
In a medium sauté pan, sweat green garlic and shallots in olive oil over medium heat. Make sure to not brown the vegetables.
Once the vegetables are translucent, deglaze with the white wine and allow to reduce.
When 90% of the wine has been cooked out, add the cream and bring to a quick simmer.
Once your cream is hot, you can begin to add the cold butter, cube by cube. Make sure to constantly whisk your butter into your cream, if allowed to pool, the sauce will break.
After all the butter has been added, finish with salt, pepper, and parsley.
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