Fall is the time to plant garlic. Till up your soil, break up some bulbs, and get them into the ground. I have two types of garlic left for sale (three varieties have already sold out) that can be used for either planting or cooking.
Spanish Roja
A hardneck garlic in the rocambole family that originated from Spain and is considered the truest form of garlic. Contains eight to twelve cloves per bulb. Flavor is considered strong, hot and robust. When cooked, particularly roasted it will develop a sweet, deep, rich and complex flavor. Cloves are easy to peel.
A hardneck garlic in the rocambole family that originated from Spain and is considered the truest form of garlic. Contains eight to twelve cloves per bulb. Flavor is considered strong, hot and robust. When cooked, particularly roasted it will develop a sweet, deep, rich and complex flavor. Cloves are easy to peel.
Chesnok Red
A hardneck garlic in the purple stripe family. Contains 8 to 20 cloves per bulb. Chesnok Red is considered one of the best baking and roasting garlics. It’s sweet and tasty when cooked, great garlic for basic cooking and adds a sweet garlic flavor without heat to dishes.
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