Four Nights A Week

Part of our CSA share included green garlic, which I had not heard of before. Different from garlic scapes, green garlic is baby garlic or garlic before it develops into segments or cloves. It has a mild flavor, but will need to be cleaned thoroughly (think leeks). Forager|Chef has lots of information on using green garlic, including drying the stalks for future use.

For this week, though, I stuck with a more traditional use: chopping finely and adding to turkey burgers. This recipe from Martha Rose Shulman of the New York Times was delicious. So good that I needed to snap a cellphone photo instead of the usual food shot because dinner was on the table! The recipe is gifted through my subscription to the Times.

Turkey Burgers with Green Garlic and Parsley

Martha Rose Shulman in NYTimes Cooking

Ingredients:

• Onion
• Green garlic
• Olive oil
• Flat leaf parsley
• Ground turkey
• Ketchup
• Buns
• Accompaniments: sliced onion, tomato, lettuce, pickles, red pepper, ketchup and mustard (and we used some pickle relish and sliced cheese too)