First Garlic sales this Saturday, August 5th.
We have a few special garlics, and our regular favorites.
The featured garlic is a rare one that was unusually productive this year: Guatemalan
It's my very favorite one for eating on crackers, in hummus and guacamole because it's not hot, but has an abundance of garlic flavor.
Here's a list of what we'll have this Saturday, with the color codes:
• Chesnok Red- Excellent-tasting hard neck, originally from the Republic of Georgia. Earthy lingering flavor with a unique zesty bite. One of the best garlics for roasting and sautéing. Stores to December. Highly Medicinal. PINK
• Guatemalan – This rare garlic is the favorite of WeeBee Farms for its superior raw flavor for veggies, hummus and bruschetta. 6-8 gorgeous burgundy cloves. Easy to peel. Stores to October. GREEN
• German Extra Hardy- Great sliced raw, addictive garlic taste, with full flavor. Big, easy to peel cloves are perfect for pesto! Excellent in tomato sauce: put in at end of heating. Loses flavor if cooked too long. Will keep to November. BLUE
• Inchelium Red- Softneck excellent for roasting. Discovered on the Colville Indian Reservation in Washington. One of the best-tasting softnecks with a mild, lingering flavor. Stores til January RED
• Amethyst- Gorgeous purple garlic!. A great choice for guacamole and pesto. Slightly spicy flavor mellows just a bit when cooked. Stores through December. PURPLE
• Tzan - (Also called “Mexican Red”). Superb Taste & EASY to Peel! Tangy & flavorful with pasta and for Asian cooking. A delicious raw garlic. Stays firm through November, but sprouts early. NO COLOR
