Everyone knows the idiom, you are what you eat. If this is true, do we know who we are? Increasingly people are trying their hand at the old foodways. We are preserving: Food, culture, community, ourselves.
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.
You know that shelf-stable stuff in a jar isn't really mayonnaise, right? Homemade mayonnaise is a revelation, and is infinitely adaptable. Add garlic for the classic aioli, or mix in whatever seasonings strike your fancy.