Gary Woods said:
>But to get round to your question, garlic greens are just fine in
>stir-frys, chopped up in eggs, or whatever suits your fancy. I know a
>commercial grower who has a nice secondary marked in garlic greens... he
>just throws the leftover cloves that were too small to plant willy-nilly
in
>a bed to produce greens, usually several cuttings before they run out of
>energy. A nearby Asian market is happy to get them!
Ooh, I'm going for dim-sum for lunch later today. I always get some
garlic green dumplings to take home to reheat for later. Have to
pack them separately from anything else I take home, and it's best
to bring an air-tight container from home to keep them from reeking
into the car interior. (The waitress laughed when we first brought
out our container, but agreed that, "Yes, they stink, but are SO GOOD."
--
Pat in Plymouth MI ('someplace.net' is comcast)
After enlightenment, the laundry.
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