ON A RECENT Sunday afternoon as cold rain coated Brooklyn with mist, a family of three trudged past a soaked cardboard box of miniature pumpkins into the Gowanus Whole Foods. They had come to behold a new onion: Sweet Garleek-championed by chef Dan Barber-the first allium of its kind, a hybrid between garlic and a leek. But unlike traditional leeks, each stalk is a cinch to clean. They look like overgrown scallions and smell like green garlic. When cooked, they're a little grassy, a little buttery.
This story is from the October 09 - 22, 2023 edition of New York magazine.
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This story is from the October 09 - 22, 2023 edition of New York magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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