1/2 pound (usually 4 heads) - Arlington, WA
Chesnok Red is a beautiful organic hardneck garlic known for its large bulbs, easy-to-peel cloves, and excellent performance in the kitchen. This Purple Stripe variety originated in Shvelisi in the Republic of Georgia and has become especially prized for the way it holds its shape and retains its distinctive garlic flavor when cooked.
Our Chesnok Red is organically grown on a small farm in Snohomish County, Washington, near Arlington. Garlic is an annual harvest, so this is a genuinely seasonal product with a limited supply. When the farm’s harvest sells out, we won’t have more until the next season.
Each large bulb typically contains about 9–10 cloves. Chesnok Red is a wonderful choice when garlic is going into the oven or spending time over heat: try it roasted whole, tucked into braises, baked into breads, added to soups and stews, or anywhere you want cooked garlic to retain plenty of character.
Order early: Chesnok Red is available only from the farm’s seasonal harvest and quantities are limited.
About This Garlic
Variety: Chesnok Red
Type: Purple Stripe hardneck garlic
Heritage: Originated in Shvelisi, Republic of Georgia
Grown: Near Arlington in Snohomish County, Washington
Growing method: Organically grown
Order Size: 1/2 pound, usually about 4 heads
Flavor: Rich and distinctive, with excellent flavor retention when cooked
How to Store Hardneck Garlic
Keep your Chesnok Red in a cool, dry, well-ventilated place away from sunlight and moisture. Properly cured hardneck garlic should not be stored in the refrigerator. Avoid sealed containers that trap humidity; garlic keeps best when air can circulate around the bulbs.
As garlic ages, it naturally loses moisture. A bag packed at approximately 1/2 pound will gradually become lighter as the bulbs dry, and the cloves themselves will become drier over time.
With good storage, hardneck garlic can last for months, sometimes well into the holiday season. Quality will gradually decline, however, and the possibility of losing individual cloves to mold or deterioration increases as the garlic ages. For the best combination of flavor, texture, and storage life, use it while the cloves are still plump and firm.
