These are the descriptions for the garlic we'll have Saturday 8/1. The color afterwards is for you to color-code your garlic with markers when you buy it.
• 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 through September. ORANGE
• Inchelium Red- A softneck variety that is excellent for roasting. Discovered on the Colville Indian Reservation in Washington State. One of the best-tasting softneck garlics with a mild, lingering flavor. Stores to Jan. RED
• Shatili- Excellent in, green chile & curries. Intense, spicy flavor stays strong through cooking. High in medicinal compounds. Gorgeous hardneck, originally from the Republic of Georgia. Keeps through December. BLACK
• Chesnok Red- Excellent-tasting hard neck garlic, originally from the Republic of Georgia. (Chesnok means garlic in Russian.) Earthy lingering flavor with a unique zesty bite. One of the best baking and cooking garlics. Will store through December. 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. Loses flavor if cooked too long. Will keep through November. BLUE
• 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 to October. BROWN
• Persian Star- Spicy, exotic, and very flavorful. Try on salads, in dips or in pesto. Slice thinly and serve on crackers. Originally from Uzbekistan. Will store through Dec. GREEN
• Tzan -Tangy & flavorful in sauces, with pasta and for oriental cooking. Also a good, strong raw garlic. From Shandong province. Stores to November. TURQUOISE
