While strolling about the local farmers’ market, I noticed the vibrant colors of the fresh produce among the many vendor tents.

One ingredient in particular caught my eye. Was it chives? Was it onions? No, it was spring garlic.

Although this garlic looks like it could be an immature leek, I assure you that it is much more pungent. The bottom looks like a small onion and the tops look like green scallions. Spring garlic is basically a baby garlic plant before it has developed its bulb.

Now you might ask yourself, why not just buy garlic bulbs instead? Well, spring garlic is very versatile for one thing. It can be eaten raw or cooked, whereas garlic cloves from the bulb can be overpowering for many. The top and bottom of this garlic can be used in separate preparations as well depending on the cooking method. Spring garlic can also be cooked in many ways. You can fry, sauté, braise, grill and blanch it for a multitude of uses. Some ways of using spring garlic include sauces, stir-fries, salads, soups and garnishes. Spring garlic is a great substitute for scallions and leeks, while also imparting its unique flavor to a dish.

To make a tasty spring garlic sauce, simply follow these steps. First wash and trim the garlic, then split it length-wise. Then blanch the garlic in boiling water for a couple of minutes until cooked. Immediately transfer it to ice water until cold, so as to preserve its color, and then pat dry with paper towels. Puree the spring garlic in a blender with some chicken stock, a drizzle of extra-virgin olive oil and some kosher salt and freshly ground black pepper to taste. This sauce goes well with meat, fish and vegetables.

Another way to utilize this anomaly of the Alliaceae (onion) family is to make wonderful crostini for bruschetta. The best way I have found to add garlic to bruschetta is to rub it on the crostini, eliminating any large and insufferable chunks of garlic from the diced tomatoes themselves. To do this, simply toast some slices of baguette until they are golden brown and crunchy. Then rub some fresh-cut spring garlic onto the sandpaper-like surface of the crostini while they are still hot from the oven. What remains is the flavor and smell of fresh garlic that is spread throughout each and every bite. Then use the green part of the spring garlic for a garnish.

Just remember that when everyone else is using regular old garlic, you may proudly proclaim that you are cooking with SPRINGGG garlic! Irish accent need not apply. See you in the kitchen!