Voracious this year is celebrating our local farmers markets with a series of poems extolling what's newly ripe and ready for sale. Each week during market season, we'll run a poem from a local poet who's found inspiration in the region's bounty. And should you find yourself feeling similarly inspired after reading their odes to romaine lettuce, nectarines, pea vines and gooseberries, the Neighborhood Farmers Market Alliance has provided us with recipes featuring each of the edible muses.
Green garlic is back, and so's poet Kate Lebo, who wrote the first poem in our Producing Poetry series. Just as she did with rhubarb, Lebo forged her green garlic poem by selectively erasing words from the vegetable's Wikipedia entry.
Lebo's poems have appeared in Best New Poets 2011, Poetry Northwest, Bateau, and The Pacific Poetry Project, among other anthologies and journals. Of special interest to Voracious readers is the University of Washington MFA candidate's Pie Stand, a semi-regular, semi-secret pie social she hosts whenever schoolwork allows. Check out her zine, A Commonplace Book of Pie, here.
8 stalks green garlic, blanched for 10 seconds in boiling water
1/4 C (or less) extra virgin olive oil
2 TB toasted pine nuts, or hazelnuts, walnuts or almonds
1/2-inch chunk of Parmesan or other aged cheese, cut up into a few pieces
Whirl the nuts and Parmesan pieces in the work bowl of a food processor for a few pulses. Cut the green garlic shoots into 1-2 inch lengths. Drop in the garlic pieces through the feed tube as the food processor is running. Add the olive oil while it's running. Season to taste.