Friday, September 2, 2011

Garlic Descriptions for Saturday September 2nd

We will have 10 different garlics to choose from in the bins, plus a few more in our variety bags. There are some new color codes. Purple and Green have changed- so keep your eye out for that. Most of the garlic is plantable, and will be marked as such.
•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! Stores to November. PURPLE
• Georgian Crystal- Delectable sweet and spicy flavor. Best used raw or cooked less than a minute. Try in salad dressing and garlic bread. 4-7 fat cloves are very easy to peel. From Republic of Georgia. Will store to November. YELLOW
• Tzan -Tangy and flavorful in sauces, with pasta and for oriental cooking. Also a good raw garlic for those who love adventure. Collected from Shandong province, originally. Will store through December. GREY
• Uzbek Turban- Delightful flavor - rich and smooth. Excellent choice for gazpacho, bruschetta, fresh sauce. A hardneck Turban from former USSR. Stores to Nov. LAVENDER 
• Killarney Red- The ultimate garlic for garlic bread! Mix with butter and olive oil and spread on warm french or sourdough bread. Mellow, smooth flavor when cooked. A Rocambole hardneck variety that peels easily. Won’t keep, eat by October. NO COLOR
Also Inchelium Red, German Extra Hardy, Chesnok Red, Malaysian, Colorado Black, Chicago Italian and Guatemalan. See descriptions and colors from previous weeks.