In my food-centric world, spring officially arrives when the first bunches of green garlic appear at my farmer’s market. You might think the young, immature garlic shoots are scallions and overlook them. But don’t be fooled: With every passing week, the stocks become a little thicker, and the bottom ends grow a little more bulbous. By the end of the growing season, the individual cloves are fully formed and the whole bulb matures into its familiar iconic form.
If you are lucky enough
