Friday, August 20, 2010

August 21 Garlic List- See you Saturday!

• Inchelium Red- A softneck variety that is excellent for roasting.   One of the best-tasting softneck garlics with a mild,lingering flavor. Stores to Jan   RED       

• Chesnok Red- Excellent-tasting hard neck garlic, originally from the Republic of Georgia.  One of the best baking and sauteeing garlics.Stores through Dec.           PINK

• German Extra Hardy- Great sliced raw, an addictive garlic taste, with full flavor. Big, easy to peel cloves. Excellent in red sauce: put in at end of heating. Will keep through Nov.  BLUE

• Tzan -Tangy &  flavorful in sauces, with pasta and for oriental cooking. Also a  good, strong raw garlic. From Shandong province. Stsores through October.  GREY

• Siberian- An outstanding strain originally grown by peasants for market. The fat, dark brown cloves peel easily and taste strong. Good in stir fry, soups, stews and potato dishes. Will store through December    YELLOW

• Malaysian -So mild and sweet, you can enjoy it without cooking it. Makes smooth aioli, baba ganoush, and hummus. Original seedstock from Malaysia. A very easy to peel rocambole variety. Stores through September.  ORANGE

• Persian Star- Spicy, exotic, and very flavorful. Try on salads, in dips or in pesto. Great with green beans and veggies! Slice thinly  and serve on crackers. Originally from Uzbekistan. Stores through December.       GREEN

• Shatili- Excellent in, green chile & curries. Intense, spicy flavor stays strong through cooking. High in medicinal compounds. Gorgeous hardneck, originally from the Republic of Georgia. Keeps through December.  BLACK

• Georgian Crystal- Delectable sweet & spicy flavor. Best used raw or cooked less than a minute. Try in salad dressing & garlic bread. 4-7 fat cloves are very easy to peel. From Republic of Georgia. Will store to November.        PURPLE