— Anna Marie Trotman

I love cooking with garlic tops. They're fantastic. So, um, kind of think about 'em like green onions, right? So there's a dish that I do with tofu that is, um, you know, it's, it's basically I'll make like an orange sauce and I'll squeeze a bunch of oranges and put a little tamari in and maybe, you know, some sesame seed or a little miso and kind of mix those things all together. Um, and then I will, before I add my sauce, I'll take my baked tofu that I'll take, you know, tofu qubit and bake it off. And then I'll cook that baked tofu in a wok really hot with, um, kind of thicker, um, slices of green, uh, onion. Or I might do garlic tops in the same way because you're gonna get a nice garlicy flavor out of that. Put a little ginger into that, um, with the, uh, tofu and then add this orange sauce into what I do, you know, but you can add any kind of, uh, you know, sauces you want to 'em. So that would probably be one of my first, you know, go-tos is a great way to be able to do that. Um, you know, but you can use garlic tops in a whole host of different ways. You can slice 'em thinner and put 'em into pastas, um, into all kinds of things. The salads, they're great too. Um, they're not gonna be as predominantly garlic, you know, as the bulb will itself. It's just gonna have, uh, you know, kind of a mix between the green onion and garlic, which is really nice.