We have new-season organic green garlic (aka ‘wet garlic’) going into the boxes now courtesy of Doug and the team on Regather farm and our other great local suppliers.

More mild, tender and sweet than their older dried siblings, green garlic bulbs can be sliced raw into summery dishes. Last night I did a simple, delicious salad of fennel, green garlic and tomato: a small fennel bulb, quartered and very thinly sliced; one-quarter of a green garlic bulb, very thinly sliced; a handful of cherry tomatoes, quartered; a big glug of extra virgin olive oil, juice of a lemon and half its zest; plus salt to taste. Mix everything well and let stand for at least 30 mins before eating, to let the fennel soften and the flavours mingle.

Or make a light, healthy white bean soup with green garlic and parsley – recipe by Hugh Fearnley-Whittingstall.

Alternatively, roast your green garlic. You could use the mellow garlic flesh as a toast-topper or transform it into a sauce for pasta, veg or fish as in our featured dish below: roasted green garlic with anchovy and tomato by Angela Clutton on London’s Borough Market recipe pages.