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Green Garlic season has started
Yesterday, the first green garlic appeared in the local
farmer's market. We used it in a crab pasta -- 5 oz. of whole-wheat fettucini, 8 oz. of dungeness crabmeat, four large green garlies, sliced and sauteed in olive oil, and a little sea salt crumbled in. This tasted as good as it sounds. Steve |
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