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