Blue garlic?

Okay this has happened to me more than once. I am making fresh garlic bread and I mince fresh garlic cloves (sans any middle green inside sprout) and I sautee it in extra virgin olive oil and salted amish butter in an anodized pan. Whatever I do not use I put in a small tupperware container and place in the fridge. The next day the garlic is bluish green and the butter looks normal. It tastes fine too. It is just that color! What is going on? It does not happen all the time.

That happens to me too with cut ginger.

"Science: Green Garlic Working on a pasta sauce recipe for an upcoming issue, test cook Erika Bruce noticed that fresh garlic cloves sometimes take on an odd blue-green shade when cooked with acid (tomatoes, in this case). Under acidic conditions, isoallin, a compound found in garlic, breaks down and reacts with amino acids to produce a blue-green color. Visually, the difference between garlic cooked with and without acid can be dramatic, but a quick taste of the green garlic proved that the color doesn't affect flavor." From America's Test Kitchen Newsletter, September 2004

It also happened to me years ago when I made scampi with lemon (acid), butter and garlic! But I wonder what acid triggered this reaction unless the butter has some type of acid?

i've been wondering this forever.

I just made this:
http://www.bonappetit.com/recipes/2004/ ... odle_salad
It's tasty, but the blue garlic bits are kind of freaking me out. This looks like something they'd eat on the Starship Enterprise. All I need now is some Romulan ale.