Although I vary the flavors by changing tea types and sugars, kombucha can get little boring after a while. Adding fruit to kombucha is a revelation, so I created flexible recipes for mango, grapefruit ginger or raspberry kombuchas.
One of my favorite things to make with green garlic is a simple pesto. Green garlic has a milder flavor than mature garlic cloves, so it forms the backbone of the pesto, as opposed to a supporting note in the traditional recipe.
Lactofermenting green garlic really enhances the aromatic qualities of the green garlic, while abating some of the sharpness. It's delicious on their own, but makes an excellent addition to stir-fries, tagines and pastas.
These pickles are kosher for Passover if you use white wine vinegar, and you can tinker with the spices as you like. I like the beans to be crunchy, briny, and spicy. Use the larger measure of chili pepper for very spicy beans...