Garlic and Shallots AVAILABLE LATE SUMMER 2013 Growing great garlic is both easy and rewarding for beginning and experienced gardeners alike. In most of the country, garlic is planted in the fall by sowing the individual cloves from whole heads of "seed garlic." Each clove will sprout into a plant that resembles a big scallion, then these seedlings are mulched and will overwinter to then grow vigorously the next spring. The plant that grows from each clove will produce a complete full head of garlic at harvest – an always wonderful and rewarding multiplying trick, courtesy of Mother Nature. Once harvested and properly cured, your garlic bounty will last for months to enjoy for everyday cooking. (In the very cold USDA zones 4 and below, plant garlic as soon as soil can be worked in early spring). Our garlic stock comes from a small grower in Bakersfield, California who raises top-quality "seed" garlic heads to sell to other farmers and we are proud to share his fine varieties. Each is sold in 1/2 lb. quantities, consisting of 4-6 full heads, which you break apart into 45-50 fat individual cloves of garlic for planting. When you grow your own, you'll really notice a big difference from store-bought garlic; homegrown garlic is plump, extra crispy and just bursting with flavor. Worth noting: Allicin, a compound found in raw garlic, has been shown to help reduce high blood pressure and triglycerides. Another plus – the well-known fact that garlic lovers are never, ever bothered by vampires. There are two types of garlic for planting: Softneck Garlic (Allium sativum sativum): Easy to grow plump cloves grow in several layers around a soft central stem. Mild in flavor and the best kind for braiding and longest long term storage. Approx. 8-18 cloves per head. Hardneck Garlic (Allium sativum ophioscorodon): Large cloves grow in a single circle around a woody stem; stronger in flavor and shorter storage than softnecks; plants produce their woody stalks or "scapes" that coil from the tops, so heads cannot be braided. Approx. 5-10 cloves per head.   AVAILABLE LATE SUMMER 2013 Individually priced plus $2.50 non-seed shipping surcharge. Sorry, we cannot ship garlic to Idaho, Hawaii or Canada. Every order includes our complete, easy to follow "Garlic &Shallots Growing & Harvest Guide" to insure your success.
Silverskin	Music
This creamy-skinned softneck is an all-purpose workhorse variety that is both consistent and reliable. This is the kind you will see most often in grocery stores because it is an extremely long keeper. The plump bulbs have large outer cloves and smaller inner ones. The cloves have a very hot, spicy taste when raw, but the flavor mellows out when cooked or baked. Adaptable and somewhat heat tolerant. Good choice for beginners. Stores 9-12 months. Mid to late maturity.	This famous hardneck is named after Al Music who found it on a trip to Italy in the 1980s. Known for its sweet, hot pungent flavor. Bulbs are a uniform shape, white with a hint of pink. The very large cloves are tightly encased in wrapper leaves but peel out easily. Uniformly high-yielding and vigorous, cold-tolerant Music is one of the very earliest varieties to mature. Stores 6-7 months. Early maturity.
California Early	Chinatown Xian Early
Developed by California growers, this reliable, popular softneck is for everyone who loves a mild but true garlic flavor. The generous sized cloves slip apart easily and the heads are perfect for roasting whole. These handsome heads are white-skinned with occasional pink blush. Good choice for harvesting early as "green garlic." Mature heads are perfect for braiding. Stores 6-9 months. Early maturity.	Fast-growing Xian is ready 2-4 weeks earlier than other varieties. The pearly tan, papery heads have a faint purple blush and easy to peel, fat cloves with elongated tips and pinky purple striping. (Coloration is strongest in cool climates). Xian's flavor is hot and spicy, pungent and earthy and will satisfy everyone who enjoys full-flavored garlic with some real punch. Stores 3-4 months. Extra-early maturity.
Elephant Garlic (Allium ampeloprasum)	French Grey Shallots
Not really a true garlic, Elephant garlic is more closely related to the leek family. Its common name probably came from its giant size. Each big clove can be almost the size of a whole head of regular garlic! Approx. 4-7 cloves per head. One Elephant Garlic clove flavors most dishes with a softer, less intense flavor than regular garlic. Perfect when you want a very mellow, sweet garlic taste that doesn't overpower other ingredients. Bake the big cloves and spread their succulent roasted interiors to top bruschetta or baked potatoes. Excellent for soups and stews. Medium to late maturity.	Fine tasting shallots are an expensive luxury to buy, but they will grow in abundance in any good garden soil. Our fine French Grey is widely acknowledged as the most superior variety, renowned for its succulent rich, creamy flavor. Smoother and sweeter than either onions or garlic, shallots add special savor and a distinctive finish to dishes that subtly enhances and blends favors without overwhelming them. If onions cause digestive upset, you'll find sweet, nutty shallots much easier on the stomach. Each individual planting shallot multiplies to produce a large cluster of plump, succulent shallots. Stores 6-9 months.

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