This week, Laura Avery is filling up her massive “Good Food” tote bag with green garlic. She talks to chef Charles Namba about how he uses the fresh stalks to make a green garlic dashi that he serves with clams steamed in Japanese sake at Tsubaki in Echo Park. Then Skyler Prophet tells us how the folks at Milliken Family Farms grow garlic in the Coachella Valley.
KCRW
