From Jonnah Perkins
Garlic is one of my favorite alliums, the family of vegetables that also includes onions, shallots, chives and scallions. Garlic is planted in the fall and stays in the ground all winter. In the spring, before the garlic plant puts energy into the bulb, it grows tall to reach the sun. But you can eat the immature root of the garlic plant - this is called green garlic and it can be prepared like a leek. Above ground, the garlic plant puts off a little tendril called a garlic scape. This spindly stem is the beginning of the garlic plant trying to grow a flower. Most garlic farmers snip off the garlic scape to help the garlic plant put more energy into the growth of the bulb. These quiches use the sweet onion flavors of young garlic to delicately fold in with eggs, milk, potatoes and sage - all from our farm or our neighbor's farm. A farmer's market is a great place to find green garlic and garlic scapes in June.
