Green garlic shoots, known as ajos verdes or ajicos, can be counted among Valdejalón everyday gastronomic delicacies. Originally a seasonal side-product of the garlic cultivation for which villages like Alpartir and Ricla were famed by the eighteenth century, the flavour of the dark shoots and small white bulbs is sweeter than that of wild garlic. Altamiras pounded them to add to his saffroned “almondigas”, or meatballs, and you`ll still find them flecking the mixed pork and beef meatballs served in restaurants there. Another excellent local way of cooking green garlic is on a grill over a wood fire, like Catalonia’s better known calçots or spring leeks; the shoots emerge lightly smoked and juicy within their charred outer skins, and are delicious served with a light golden extra-virgin olive oil to dress them. At home, when you are in a rush, a simple bowlful of chopped green garlic sweated in olive oil is a great accompaniment for fish, fried eggs with potatoes, or meat dishes.