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 August, 2010 -- 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.
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Anselmo Rose Organic Garlic - 1/2 pound
1/2 pound of Anselmo Rose hard-neck garlic. Originally from Germany, Chuck named the variety after his farm and believes the flavor of this garlic is exceptional.
$11.99
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Bailey Roc Organic Garlic - 1/2 pound
These beautiful, large bulbs with 8 to 11 cloves each, came from Germany. Organic, fresh Bailey Roc hard-neck garlic has a strong and complex flavor, which Chuck considers to be "3/4" hot. A smooth, sweet, mellow favor when baked.
$11.99
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Brown Tempest Organic Garlic - 1/2 pound
Brown Tempest organic, hard-neck garlic is a marbled purple striped garlic. Its initial flavor is hot, but mellows to a nice garlicky flavor.
$11.99
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Chesnok Red Organic Garlic - 1/2 pound
Chesnok Red hard-neck garlic is a wonderful baking garlic originally from Shvelisi, Republic of Georgia, Russia. It holds its shape and retains its flavor after it is cooked. They are large bulbs with 9-10 easy-to-peel cloves.
$11.99
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Georgian Fire Organic Garlic - 1/2 pound
Originally from Russia, Georgian Fire organic hard-neck garlic has an exceptionally hot flavor when eaten raw - which makes it a great choice for salsa.
$11.99
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Killarney Red Organic Garlic - 1/2 pound
Fresh, organic Killarney Red garlic from Anselmo's Farm. The cloves are exceptionally large, and the loose skins on Killarney Red makes it easy to peel. It has a wonderfully deep, full-bodied flavor.
$11.99
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Music Organic Garlic - 1/2 pound
Fresh, organic Music hard-neck garlic is the least hot of the porcelain garlic varieties. The large bulbs have a starchy, sweet flavor when baked. Eaten raw, they have a very hot, spicy flavor.
$11.99
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Purple Glazer Organic Garlic - 1/2 pound
Fresh, organic Purple Glazer hard-neck is originally from the Republic of Georgia, Russia. It has a strong, lasting flavor. It's not hot, and leaves no after taste.
$11.99
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Purple Italian Easy Peel Organic Garlic - 1/2 pound
The Purple Italian Easy Peel organic hard-neck garlic has very large cloves with easy-to-peel skins. The flavor is spicy, yet pleasant, with sweet undertones.
$11.99
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Romanian Red Organic Garlic - 1/2 pound
Organic Romanian Red hard-neck garlic is hot, strong, spicy, pungent, robust and flavorful. All the bells and whistles apply to these large cloves - about 4 to 7 in heach head. Originates from Romania.
$11.99
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Spanish Roja Organic Garlic - 1/2 pound
Spanish Roja organic hard-neck garlic is known for its "true" garlic flavor. Its large cloves are easily peeled. Garlic lovers choose this as one of their favorites.
$11.99
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The Story of Great Garlic - Article
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