Tuesday, September 30, 2014

We have not sold out yet!

Many years we sell out of garlic in early October. Because of the rain last September, and moist winter with good snow coverage we have had an extra-abundant crop this year. There is still lots of Inchelium Red which is the longest-storing type of garlic and has the sweetest, mildest taste. We also have German Extra Hardy- good for Pesto and fresh tomato salsas- but not a long keeper. Chesnok Red is still going strong, but we will probably run out in mid October.

Monday, September 22, 2014

German Extra Hardy for Pesto, Guacamole...

We have 3 newer garlics and LOTS of German Extra Hardy! This is my all around favorite since I love to eat garlic raw on crackers, in guacamole and with tomatoes or cucumbers. It's a customer favorite for its big, easy to peel cloves and great taste for Pesto. We have a lot this year and so are offering it at the bulk rate of 3 for $5.
We have small quantities of these 3 newer garlics:
Dukanskij-  A delightful hardneck, originally from Kazahkistan. Raw, its starts smooth but finishes with a bite. Sweet and pleasant when baked or roasted. Fat cloves are easy to peel. Will keep through December. (ORANGE)

Shatili- Excellent in stirfry, soups, stews, green chile & curries. Intense, spicy flavor stays strong through cooking. High in medicinal compounds. Gorgeous hardneck with 8-12 deep purple cloves per bulb. Originally from the Republic of Georgia. Keeps through December. (BLACK)

• Khabar ("Siberian Mild")- A fabulous smooth and mild roasting garlic. Spread on bread, add to mashed potatoes or eat with pasta. Nice garlic flavor raw, in hummus or fresh salsa. Collected from Khabarofsk, Siberia. Easy to peel with big cloves. Stores to December. (GREEN)

There are only a few left of these garlics:
Killarney Red, Uzbek Turban (bargain bags), Tzan, Persian Star, Brown Tempest. If you are interested in these but don't see them out, please ask. We are also running low on Shantung Purple.
We have no more Chicago Italian or Malaysian