Spring is the time for green garlic. Look quick, because it will be gone from the farmers markets in the next week or so. I've never used it before and so I decided to buy a bunch a try a few things.

I did try some straight green garlic butter sauce on cod earlier in the week, but it occurred to me that maybe I should combine garlics to create something new. I actually wanted to go crazy with a four garlic scampi: regular, roasted, green, and black garlics. I still might due that later in the week, but for now I restrained myself and stuck to green and black, figuring it sounded enticing.