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A Collection of Knoll Farms Recipes






Green Garlic Risotto
Janet Fletcher, San Francisco Chronicle

3 to 4 servings

Most risottos want only a hint of seasoning--The dish normally is too delicate to support the heavy flavor of onion or garlic -- using green garlic in this risotto promotes a delicate infusion that isn't overpowering...

  • 3/4 lb. green garlic, washed and roots trimmed
  • 6 cups vegetable stock
  • 2 Tbs. unsalted butter
  • 1 shallot, minced
  • salt
  • 3 oz. aged Asiago, grated
  • 1-1/4 cups rissoto
  • Freshly ground pepper
  • 2 Tbs. snipped chives

Cut the tender part of the green garlic--the white and pale green part, generally about 3 inches long--into thin rounds and set it aside. Coarsely chop the remaining green garlic stems and place them in a large pot with the stock. Bring to a boil, turn off the heat, cover, and let steep for about 30 min.

When you're ready to start the risotto, remove the lid from the pan and turn the heat under the stock to medium-low . It should stay warm but not boiling. Melt the butter in a large sauté pan over medium heat. Add the shallot and sliced green garlic and saute until soft and fragrant, 5 to 6 minutes. Add the minced garlic and saute 2 minutes more. Season with about 3/4 tsp. salt, add the rice, and stir with a wooden spoon until each grain begins to turn milky white, about 3 minutes. Add the stock to the rice 1/2 cup at a time, stirring after each addition until the liquid is nearly absorbed. (The heat under the risotto should be high enough that the rice does not stew in the liquid, but low enough that the liquid does not evaporate the minute it hits the pan.) Continue to add stock and stir until the rice is tender, about 18 minutes. Just before the final addition of stock, stir in the cheese, taste, and season with salt and pepper. Stir in the last of the liquid and ladle the risotto into warm soup plates. Sprinkle with the chives or parsley.




Janet Fletcher, San Francisco Chronicle

You will need a baking stone for this pizza. Adapted from a recipe from San Francisco's Universal Cafe.



The Dough
-- 1 1/2 teaspoons active dry yeast
-- 3/4 cup warm water
-- 1 tablespoon olive oil
-- 1 teaspoon salt
-- Approximately 1 3/4 cups unbleached all-purpose flour

The Topping
-- 1/3 pound Yukon Gold potatoes, peeled and sliced 1/8 inch thick
-- 2 tablespoons olive oil + olive oil for brushing dough
-- Salt and freshly ground pepper to taste
-- 1/2 pound green garlic, leafy greens removed, white and pale green parts sliced lengthwise, then into 1/2-inch widths
-- Coarse cornmeal (polenta) for dusting baking sheet
-- 1/2 pound whole- milk mozzarella, coarsely grated
-- 3 ounces goat cheese, crumbled
-- 2 teaspoons minced fresh thyme
-- Pinch hot red pepper flakes (optional)

INSTRUCTIONS: To make the dough: Sprinkle the yeast over the warm water in a large bowl. Let stand for 2 minutes. Stir with a fork to dissolve the yeast. Let stand for 10 minutes.

Whisk in the oil and salt. Add 1 1/2 cups of the flour, stirring with a wooden spoon.

Turn dough out onto a lightly floured work surface. Knead until smooth and elastic, 6 to 8 minutes, adding as much of the remaining

1/4 cup flour as needed to keep the dough from sticking.

Shape into a ball, transfer to an oiled bowl, turn to coat with oil, and cover tightly with plastic wrap.

Place in a warm spot and let rise for 2 hours.

Punch down dough, then reshape into a ball. Cover with plastic wrap and let rise for 4 hours. To make the topping: Preheat the oven to 400 degrees. Toss the sliced potatoes with 1/2 tablespoon of the olive oil, then season with salt and pepper. Arrange on a baking sheet in a single layer. Bake until the potatoes are done but not brown, about 10 minutes. Watch carefully as they burn easily. Use a spatula to transfer them to a plate.

Increase the oven temperature to 550 degrees and preheat a baking stone for at least 20 minutes.

Heat 1 1/2 tablespoons olive oil in a skillet over moderately low heat, add the green garlic, season with salt and pepper and saute until softened, 5 to 8 minutes. Let cool.

Dust a rimless baking sheet with cornmeal. Punch down dough. On a lightly floured surface, roll the dough into a 13- to 14-inch round. Transfer to the baking sheet.

Working quickly so the dough doesn't stick, top first with mozzarella, then with sliced potatoes, green garlic, crumbled goat cheese, thyme and optional hot pepper flakes. Brush the rim with olive oil.

Carefully slide the pizza onto the hot baking stone.

Bake until the crust is browned and the topping is bubbling, about 8 minutes.

Use baking sheet to transfer pizza to a cutting board.

Serves 4.

PER SERVING: 565 calories, 23 g protein, 57 g carbohydrate, 27 g fat (12 g saturated), 54 mg cholesterol, 831 mg sodium, 2 g fiber.


Janet Fletcher, San Francisco Chronicle



The Aioli
-- 1 egg yolk
-- 1/2 teaspoon warm water
-- 1/2 cup olive oil
-- 2 to 3 tablespoons finely minced green garlic
-- Salt to taste
-- Lemon juice to taste

The Mussels
-- 1/4 cup olive oil
-- 2 carrots, in 1/4-inch dice
-- 2 celery ribs, in 1/4- inch dice
-- 1/2 cup minced shallots
-- 2 tablespoons minced green garlic
-- 3 tablespoons minced parsley
-- 1 cup dry white wine
-- 2 pounds mussels

INSTRUCTIONS: To make the aioli: Whisk the egg yolk in a small bowl with the warm water. Begin adding the oil drop by drop, whisking constantly to make an emulsion.

When the mixture visibly thickens, you can add the oil a little faster.

When all the oil has been incorporated, whisk in the green = garlic. Season with salt and lemon juice. To cook the mussels: Heat the olive oil in a large pot over moderate heat. Add the carrots, celery, shallots and green garlic. Saute until soft, 10 to 12 minutes. Stir in 2 tablespoons of the parsley and saute for 1 minute.

Add the wine and bring to a simmer.

Add the mussels, cover and cook until they open, 3 to 4 minutes. Discard any mussels that do not open.

Divide mussels and vegetables among warm serving bowls.

Whisk enough of the mussel liquid into the aioli to make it thin enough to drizzle.

Drizzle aioli over each serving. Garnish with the remaining 1 tablespoon parsley.

Serves 4.

PER SERVING: 515 calories, 16 g protein, 11 g carbohydrate, 45 g fat (6 g saturated), 128 mg cholesterol, 360 mg sodium, 6 g fiber.


Janet Fletcher, San Francisco Chronicle

Adapted from Richard Olney's leek and potato soup in ``Simple French Food.''



--1 pound green garlic
-- 4 tablespoons unsalted butter
-- 1 pound russet potatoes, peeled and cut into 1-inch cubes
-- Salt and pepper to taste
-- 1 1/2 quarts chicken broth

INSTRUCTIONS: Discard the dark green leafy parts of the green garlic, leaving the white and pale green parts. Cut each garlic in half lengthwise, then mince.

Melt the butter in a large saucepan over moderate heat. Add the minced garlic and saute for about 5 minutes to soften. Add potatoes, season with salt and pepper, then add chicken broth. Bring to a simmer, cover and adjust heat to maintain a gentle simmer. Cook until potatoes are tender enough to mash with a wooden spoon, about 40=20 minutes.

Mash the potatoes into the broth, or puree in a food processor, then reheat. Taste and adjust seasoning before serving.

Serves 6.

PER SERVING: 215 calories, 7 g protein, 30 g carbohydrate, 8 g fat (5 g saturated), 22 mg cholesterol, 12 mg sodium, 1 g fiber.



Janet Fletcher, San Francisco Chronicle


-- 1 1/2 pounds russet potatoes, peeled
-- 4 tablespoons butter
-- 1/2 cup minced green garlic, white and pale green parts only
-- 1/2 cup milk
-- 1/2 cup cream
-- Salt and freshly ground pepper to taste

INSTRUCTIONS: Leave the potatoes whole if small or cut in half if large. Place in a large saucepan with salted water to cover by several inches. Bring to a simmer, cover partially and adjust heat to maintain a gentle simmer. Cook until a knife slips in easily, about 30 minutes. Drain, then return the potatoes to the warm pot. Return the pot to the heat and shake until any moisture evaporates.

While the potatoes cook, melt the butter in a small saucepan over moderate heat. Add the green garlic and saute until softened, 3 to 5 minutes. Add the milk and cream. Season with salt and pepper.

Put the boiled potatoes through a food mill or ricer. Add the hot milk mixture and stir vigorously with a wooden spoon until smooth. Taste and adjust seasoning.

Serves 6.

PER SERVING: 265 calories, 4 g protein, 31 g carbohydrate, 15 g fat (9 g saturated), 46 mg cholesterol, 28 mg sodium, 2 g fiber.


Janet Fletcher, San Francisco Chronicle


--1 1/2 cups fresh whole-milk ricotta, or a 15-ounce container whole-milk ricotta
-- 1/4 cup finely minced green garlic
-- 2 tablespoons minced parsley
-- Salt and freshly ground pepper to taste
-- 1 pound dried penne or fusilli pasta
-- 2 tablespoons butter
-- 1/4 cup freshly grated Parmesan cheese + grated Parmesan for the table

INSTRUCTIONS: Combine the ricotta, green garlic and 1 tablespoon of the parsley in a large bowl; season with salt and pepper.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Just before pasta is done, remove 1/2 cup of the boiling water. Whisk enough of the hot water into the ricotta to make a smooth, creamy sauce.

Drain the pasta and add to the sauce along with the butter. Toss well. Add 1/4 cup Parmesan cheese and toss again, adding a little more of the hot water if needed to thin the sauce. Taste and adjust seasoning.

Serve on warm plates, topping each portion with some of the remaining parsley. Pass additional Parmesan at the table.

Serves 4 to 6.

PER SERVING: 445 calories, 18 g protein, 61 g carbohydrate, 14 g fat (8 g saturated), 44 mg cholesterol, 150 mg sodium, 0 g fiber.



Because it's so moist, green garlic is much more perishable than dried bulb garlic. Rick Knoll, of Knoll Organic Farms in Brentwood, recommends treating it like a flower: Leave the roots on, stand the shoots up in a glass of water in the refrigerator, and cover them with a plastic bag.

Alternatively, keep them in a plastic bag in the vegetable bin with a damp paper towel in the bag. They should last at least a week.

The white and pale-green shaft is entirely useable, although some cooks like to remove an outer layer or two if it feels tough.


The following stores frequently carry Knoll Organic Farm's green garlic.
Call first to verify availability.

--Berkeley Bowl, 2020 Oregon, Berkeley; (510) 843-6929
--Cal-Mart Supermarket, 3585 California St. (near Spruce Street), San Francisco; (415) 751-3516
--Market Hall Produce, 5655 College Ave, Oakland, (510) 601-8208
--Good Nature Grocery, 1359 North Main St., Walnut Creek, (925) 939-5444
--Mollie Stone's, various locations around the Bay Area
--Monterey Market, 1550 Hopkins St. (at California Street), Berkeley; (510) 526-6042
-- Rainbow Grocery, 1745 Folsom St. (at 13th Street), San Francisco; (415) 863-0620
-- Real Food Co., various locations


Fiesta Salsa Fresca

--2 quarts chopped tomatoes
--2 bulbs garlic, crushed in press
--1 bunch green onions, chopped
--2 sweet white onions, minced
--4 green chiles, minced
--1 serrano chile, minced
--2 avocados, mashed
cilantro and cumino to taste

seed chiles if you desire a milder tasting salsa, leaving seeds creates a hotter flavor... combine all ingredients. Salt to taste only if you must! Chill and serve with blue corn chips!

Ginger- Basil Salad Dressing

--1/2 cup ginger, peeled and cut into small chunks
--1/3 cup boiling water
--1/4 cup honey
--Liquefy above in the blender

After the mixture has cooled... add- 1 cup Knoll Farms Stupendous Basil Leaves and reliquefy.
into a small mixing bowl place...
--1 cup mayonnaise
--1 cup yoghurt

Pour contents of blender into mixing bowl. Blend with a wire whisk until smooth. Chill and serve over tossed salad. Vary the quantities of Ginger and Basil to suit your own tastes.


Halve Knoll Farms brown turkey figs, top with cheese, wrap in prosciutto
Halve brown turkey figs, arrange on bed of oak leaf lettuce, place small dollop of mayonnaise in fig cavity. sprinkle grated cheddar over all, dust with nutmeg.