Gourmet Garlic From WeeBee Farms
(Color codes- bulbs are marked on
top with colors)
To taste, slice thinly (raw) &
serve on a cracker
• Chesnok Red- Excellent-tasting hard neck garlic, originally from the Republic of Georgia. Earthy with a unique zesty bite. For roasting, sauteing, casseroles & soups.
Highly medicinal. Stores to
December. PINK
• 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 Dec. or Jan. RED
• 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 to November. BLUE
• Killarney Red- The ultimate garlic for garlic
bread! Has a mellow, smooth flavor
when cooked but is spicy raw. A Rocambole hardneck variety that peels easily.
Eat by October. ORANGE
• Basque- Super mild, yet very flavorful. Try raw
on salad, cucumber slices or mixed with avocado and olive oil. Very
addictive! Harvests very early.
Stores to November.
BROWN
• Tzan - (Also called “Mexican
Red”). Superb Taste & EASY to
Peel! Tangy & flavorful with
pasta and for oriental cooking. A delicious raw garlic. Will stay firm through
November, but sprouts early. Harvests 3 weeks earlier than others
GREEN
• Uzbek Turban- Delightful flavor -smooth and mellow. Excellent choice for gazpacho,
bruschetta, fresh tomato sauce. A
hardneck Turban from former USSR. Harvests very early. Stores to November. NO COLOR
