It’s officially late March, which is the second greatest time of the year produce-wise (first being corn season, third being tomato season). My absolute favourite vegetable to get ahold of right now is green garlic (also known as young garlic or spring garlic). It’s a bit sweeter than regular garlic and in a whole other world of flavour. I just came across this recipe from Melissa Clark (I love her, remember she’s the one who made this incredible tomato sandwich) that incorporates it into a compound butter for toast. Since I just got my first handful of green garlic at Union Square Greenmarket yesterday, this baby is getting made TODAY. If I can also get my hands on some good ricotta, this might be the best day of my life.