This season, we will be highlighting a veggie each week on Wednesdays! Tune into our Facebook, Instagram, or blog posts to find recipes, tips on using your produce, and fun facts.

Our veggie of the week is green garlic. While it may not seem exciting it signals that Spring is here! We are in peak season for green garlic. Green garlic is harvested young and can be used like scallions, but has a more mild garlic flavor. It enhances dishes without being too overpowering. Below, we have a recipe that uses green garlic to test it out! Check out under the recipe for more veggie tips and other recipes.

Baby Greens Salad with Asparagus, Sweet Amaranth and Green Garlic Dressing

Serves 6-8


1/4 cup amaranth grain (or other whole grain)

3/4 cups stock or water

1/2 pound asparagus, trimmed to bite-size (or green beans, sliced summer squash, etc.)

1 tablespoon nut oil (or olive oil)

Sea salt

1 tablespoon olive oil

1/4 cup currants

1/2 medium purple onion, finely chopped

Tender greens (lettuce, spinach, arugula, baby kale, chard, beet greens, etc.) to fill a medium-sized salad bowl

Handful sprouts

2 tablespoons toasted sesame seeds

1/2 cup edible flower petals

For the dressing (optional):

1/3 cup olive oil

3 tablespoons lemon juice

1 stalk green garlic

Pinch cayenne

One-finger pinch sea salt


Preheat the over to 350°F.

To prepare the amaranth, combine with the liquid in a saucepan and simmer over low heat for 15 minutes. Don’t let it get gloppy. Drain through a cheesecloth or super-fine mesh sieve and lay out to cool on a baking sheet. (If using another whole grain instead of amaranth, prepare the grain according to package instructions to yield about 1/2 cup cooked.)

Meanwhile, on a small baking sheet, toss the asparagus with the nut oil and a one-finger pinch sea salt. Roast for about 8 minutes, agitating the pan halfway through. Remove and set aside to cool.

Heat the olive oil over medium heat in a fry pan and sauté the currants and onion with a one-finger pinch sea salt, stirring until fragrant and the onions begin to brown, about 3-4 minutes. Set aside to cool, then toss with the cooked grains.

Place all the dressing ingredients in a blender and whiz until foamy and all of the garlic is processed into fine bits.

To assemble the salad, place the greens and sprouts in the bowl and toss with all but 2 tablespoons of the dressing. Arrange the cooled amaranth mixture across the top, then the roasted asparagus. Drizzle the remaining dressing across the top and sprinkle with any garnishes.

Other Veggie Tips:

Try something new this season: we have never given out Basil and Parsley plants! These could stay on a window sill but they will be do better if they are either planted outside or moved to a larger pot. Basil does not tolerate a frost nor does it like to have its leaves watered.

Other Recipes:

Spaghetti with Green Garlic and Olive Oil

Hot Spinach Apple Salad

Spinach Basil Lasagna