i still have ramps on the brain but green garlic also has my attention. these early spring harvest weeks bring both of them to the markets for a short time. the two of them are alike in that they both taste a little like garlic and a little like scallions. the bulbs of ramps or wild leeks, look like garlic bulbs, while green garlic, which is young garlic before it forms mature bulbs, looks a lot like scallions. oh nature…such a sense of humour.
aside from its mixed flavour, green garlic is known for being fairly mild in flavour. so you can enjoy a lot of it without having to mellow it out with a lot of cooking. like tossing it into scrambled eggs. eggs make such a great medium for flavours, like when you fold sauteed vegetables into an omelette or bake them in a quiche. eggs as light in texture as scrambled eggs incorporate fine herbs really well, or in this case, finely chopped green garlic. the ricotta makes these scrambled eggs extra light but also extra rich at the same time. however, if you don’t have ricotta, the ricotta could be omitted altogether. the recipe would turn out fine. but you would be sad wouldn’t you? i know. me too.