Tag Archives: Mac and cheese

Young Garlic

What is it?

Young Garlic is the plant before the bulb matures and the paper layer forms between the garlic clove segments.

Young Garlic is available only in Spring – it is harvested as growers thin plants in the field by removing some young plants to give remaining plants space between to grow.


The flavor of green garlic is between mature garlic and a scallion (or green onion.) It is mildly pungent and less strong than mature garlic but has a distinct garlic flavor. Usually the tip with the root end is cut off and discarded. Like a scallion the green and white portion is all edible.


Young Garlic is also called Green Garlic.

“Garlic Scapes” are not the same thing. Scapes are the flowering stem that grows when garlic bulbs are near maturity.

Suggested Recipes:

Green Garlic Pasta with Olive Oil https://www.seriouseats.com/alice-waters-spaghetti-with-green-garlic

Roasted Green Garlic to serve with bread https://www.thespruceeats.com/roasted-green-garlic-2217048

Green Garlic Scrambled Eggs https://www.farmfreshtoyou.com/recipes/52/green-garlic-scrambled-egg-toasts

Green Garlic Fried Eggs http://www.thecrepesofwrath.com/2013/05/01/spring-garlic-fried-eggs/

Garlic Yogurt Sauce for dipping veggies and Chips https://www.finecooking.com/recipe/garlic-yogurt-sauce

Garlicky Mac & Cheese 


  • A box of mac and cheese
  • Butter (or olive oil)
  • 3 T milk PLUS however much your boxed mac and cheese calls for
  • Green garlic/young garlic
  • Powdered parmesan cheese (optional)
  • Hot pepper flakes (optional)

Start a pan of boiling water for the pasta for the mac and cheese. When the water boils, cook the pasta according to the directions on the box. While you’re waiting for the water to boil or the pasta to finish cooking, do the steps below. When the pasta is done, drain it and set it aside until you need it for step 3. 

  1. Rinse the garlic. Slice off ¼ or so from the bottom, discard. Cut off the top, right before the leaves start to separate from the tube part, discard (or save for something else). Slice the green garlic in ½ inch pieces. 
  2. Heat a small sauté or sauce pan on a low/medium. When the pan is warm, melt 1 T of butter. Add the green garlic and sauté, stirring every minute or so. If the garlic starts to stick to the pan, add more garlic. Keep sautéing – the garlic will get softer and softer and some of it will turn brown and caramelize- that’s the good stuff. 
  3. Drain the cooked pasta and leave it in the strainer for a minute. Add the milk to the sautéed garlic and add the cheese packet from the mac and cheese. If the mixture looks too dry, add more milk or butter, or even a splash of water will do. Stir in the hot drained pasta. Top with parmesan cheese and/or pepper flakes if you have some.