About the Garlic
A large percentage of the garlic that is sold in US supermarkets is soft-neck garlic, often grown in China. With a high paper-to-meat ratio, the amount of actual garlic you get is often limited, and the flavor tends to be bitter and harsh -- with an after-taste that sticks in your mouth (and on your hands) for a long time.
In comparison, Anselmo's Organic Garlic is what garlic should be - clean, fresh tasting flavor, and no fighting to get the clove out of it's covering. They are all hard-necked garlic - so they won't go bad as quickly as the grocery-store garlic. Good garlic, if properly hung, will last for 6 to 9 months without a problem.
But more importantly, they are all delicious. We did a raw taste test in the warehouse the other day - and there was no comparison. We were delighted with all the Anselmo's garlic we tasted - and universally, no one wanted to even take a taste of the grocery store variety. In fact, we spent much of the afternoon trying to figure out how to get the grocery garlic flavor out of our mouth.
There are three main subspecies of hard-neck garlic: Rocambole, Purple Stripe and Porcelain. Here is a list of varieties by subspecies.
* Rocambole Subspecies:
Rocamboles are known for their large, easy-to-peel cloves. They all have a medium heat. Varieties include: The Purple Italian E-Z Peel, the Killarney Red, Anselmo Rose, Bailey Roc 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, 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, Zemo, Asian Tempest, Romanian Red and Georgian Fire.
About Anselmo's Farm:
Anselmo's Farm is an organic farm located in Snohomish, outside of Seattle. Although Anselmo's grows many different kinds of organic vegetables, they specialize in garlic. Although they grow about 60 varieties of garlic, only a few are available for sale. Most of their crop is sold through the local Seattle farmer's markets - and through ChefShop.com.
Click here to see pictures of Anselmo's Farm!
This year's crop of fresh garlic will be harvested in late July or Early August, 2011 -- 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.
Note: Most years, garlic is harvested in July or August, and shipped the end of August or September. Please order your garlic separate from other items you might want. Garlic back orders, due to early ordering, are subject to a $2.50 additional shipping fee. |
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