Each stage offer its own taste treat, and I'm always looking for new ideas that bring out the unique flavor. So when The New York Times food writer Melissa Clark featured a recipe for salsa verde this week in her column A Good Appetite, I was intrigued. I was also in luck, as my brother-in-law Dave had picked up a couple of bunches of the scallion-looking bulbs Saturday, at the Seacoast Growers market in Portsmouth.
• 2 tablespoons finely chopped garlic chives or regular chives
• 2 tablespoons finely chopped green garlic
• 1 tablespoon lemon juice
• 1 teaspoon kosher salt, more as needed
• 1/8 teaspoon chile flakes
• 1/2 cup plus 1 tablespoon extra virgin olive oil
1. Combine the herbs, garlic, lemon, 1 teaspoon salt and chile flakes. Stir in 1/2 cup oil. (NOTE: I used only about 1/4 cup of oil, as I wanted my sauce to be more chunky.)