Sunday, October 3, 2010

See you in the Spring!

Thank you all for your support, your feedback and smiling faces. This is what keeps me going!
I will be planting my garlic from mid-October to Thanksgiving. Then I will go through my mail pile, clean the house, see the dentist, get ready for Christmas and start again in January getting ready to seed plants.
I will sell lots of salad starters, "salad bowl" planters and basil and pepper plants from April to June.

Saturday, October 2, 2010

Garlic Information and Color codes for Oct 2, 2010

• 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 Oct. or Nov.  BLUE

• 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

• Shantung Purple- Extra-flavorful chinese softneck has 6-8 beautiful rose and beige cloves. Cook for a strong earthy flavor, or eat raw for a fiery heat you won’t forget! Sprouts in November, stays firm til January  PURPLE

• Chicago Italian- A great-tasting garlic with a spicy aftertaste when sliced raw.  Perfect for dips, pesto and   garlic bread (see back). Nutty and smooth when cooked.  Easy to peel. Stores thru October.   YELLOW