Overcoming Garlic Phobia

Today’s New York Times has a beautifully written article by a chef who can’t stand garlic. But all his animosity disappears where green garlic is concerned. Green garlic is harvested from a young garlic plant, and is generally only available for a few short weeks in the spring. This article sings the praises of green garlic, and is just wonderful until the last three paragraphs where the author starts talking about pairing it with every conceivable nasty animal product. But you gotta take what you can get, and the majority of this piece is a delightful read. Link.