Lil' sprouts

For a short time in the spring, you can find green garlic and garlic scapes at farmers markets. They look a lot like green onions, but they're actually just immature sprouts pulled early to make room for mature heads. They taste milder than garlic cloves, but zestier than green onions. Use them as you would onions or scallions, trimming the roots and slicing the white and light green parts. Scapes are actually the flower stalks of the garlic bulbs, and often have a gentle curve to them. They're crunchier than the green garlic—chop them up for stir-fry or salads with a mild cheese.