Gau choy fa have arrived at produce stands without the hubbub generated by ramps.
The pungent alliums, variously called flowering Chinese chives or flowering garlic chives, are in season now, according to the woman manning the vegetable cart on Grand Street at the corner of the Bowery. She was selling the chives for $2 per large bunch.
The chives are pungent and garlicky, best cut up and cooked briefly in a hot wok for a simple stir-fry. The flowers are edible, too. They keep well in a vase of water and look nice, too. Plus, vampires will stay away.