|About the Garlic
There are many subspecies of hard-neck garlic. The five main varieties we sell include: Rocambole, Purple Stripe, Porcelain, Turbans, and Asiatics. Here is a list of varieties by subspecies.
* Rocambole Subspecies:
Rocamboles are known for their large, easy-to-peel cloves, and their warm and mellow garlic flavor. They all have a medium heat and a sweetness that other subspecies don't have. Varieties include: Killarney Red and Spanish Roja.
* Purple Stripe Subspecies:
Purple Stripes are distinguished by, yes, their purple and white striped skins. Purple Stripes are particularly excellent baked; those in the industry know that they often win the baking taste-tests. Their flavor is noticeably hotter than the Rocamboles. Subspecies include: The Chesnok Red, Purple Glazer, Persian Star, Belarus, and Brown Tempest.
* Porcelain Subspecies:
Porcelains tend to have the fewest and largest cloves - these are the ones Chuck was talking about when he compared them to golf balls! These are all pretty much on the hot side. Porcelains include: The Music, Asian Tempest, Romanian Red, Vostani and Georgian Fire.
* Asiatic Subspecies
Along with the Turbans, Asiatics are the spicyest of the garlic varieties. They are usually harvested early, and have a relatively short storiing life. 8-12 fat cloves per head. Asiatics include: Asian Templist and Japanese
* Turban Subspecies:
Like the Asiatics, Turbans are very spicy when eaten raw. Some of the first to be harvested every year, Turbans also have a shorter storing life than some of the other varieties. Usually 6 really big cloves per head. Turbans include: Xian
About Willowood Farm:
Willowood Farm is an organic farm located on Whidbey Island, off the coast of Seattle. Although Farmer Georgie grows many different kinds of organic vegetables, she specialize in garlic and two local beans - Roackwell and Peregional beans. Georgie grows about 30 varieties of garlic, but only a few are available for sale. Most of her crop is sold through the local Whidbey Island farmer's markets - and, or course, through ChefShop.com.
This year's crop of fresh garlic will be harvested between late June and Early August -- and available to ship in early September. Since hard-neck garlic stores well, we usually have garlic available trough the holidays -- although by then, the selection is often pretty limited. So order now to reserve yours. Not all varieties are available. Please order your garlic separately from other items you might want. Garlic backorders, due to early ordering, are subject to a $2.50 additional shipping fee.