Wednesday, September 5, 2012

Garlic descriptions and color codes

Here are the types of garlics I am selling  Sept 1st thru Sept 8th, with the color code that goes with each garlic. Remember that the colors change slightly from week to week.

• 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.  ORANGE

• Tzan -Also called “Mexican Red” Superb Taste &  EASY to Peel! Tangy &  flavorful with pasta and with veggies, hummus. A delicious raw garlic, too. Stores to Nov. YELLOW

•  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 

Guatemalan- A flavorful,  mild garlic that compliments veggies, hummous and bruschetta.  Pretty on the inside with 6-8 large burgundy cloves. Easy to peel. Stores to Oct.      BROWN

Chesnok Red- Excellent-tasting hard neck garlic, originally from the Republic of Georgia. Earthy lingering flavor with a unique zesty bite. One of the best baking and cooking garlics. Will store through December.     PINK
 • 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

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 to October.  GREY

Shantung Purple- Extra-flavorful chinese Turban has 6-8 beautiful rose and beige cloves. Cook for a strong earthy flavor, or eat raw for a fiery heat! Stores thu Oct.  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.       BLACK

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