Thursday, August 18, 2011

Garlic Descriptions for Saturday August 20th

• Uzbek Turban-  Delightful flavor - rich and smooth.  Excellent choice for gazpacho, bruschetta, fresh sauce.  A hardneck Turban from former USSR. Stores to Nov.  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.       BROWN

• Malaysian -So mild and sweet, you can enjoy it without cooking it. Makes smooth aioli, baba ganoush.  Easy to peel. Stores through September.             ORANGE

• Colorado Black-Heirloom from Colorado. A superior taste that starts off rich and mild, then builds a little heat. Good raw in hummus, bruschetta. Cooks well. Stores to Oct.  BLACK

• Guatemalan- A flavorful and mild garlic that compliments veggies of all kinds.  Pretty on the inside with 6-8 large burgundy cloves. Easy to peel. Stores to October.        GREEN
 • Inchelium Red-  Softneck that is excellent for roasting.  Discovered on the Colville Indian Reservation in Washington State. One of the best-tasting softneck garlics with a mild but lingering flavor. Stores til January.     RED**     

• German Extra Hardy- Great raw! Slice thin on crackers. An addictive garlic taste, with full flavor. Big, easy to peel cloves. For cooking put in at end of heating. Keeps to Nov.  BLUE**

• Chesnok Red- Originally from the Rep. of Georgia. Earthy, robust flavor with a unique zesty bite. One of the best roasting and cooking garlics. Stores through Dec.     PINK**

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

** indicates this Garlic is not suitable for planting