Bloosqualls Garlic Farm

GARLIC VARIETIES

HARDNECKS

◊ Spanish Roja - It is a generally a vigorous grower and results in a pretty good sized bulb. Its flavor is strong, hot and spicy and sticks around for a long time. It has an especially rich taste. it grows well in cold winter areas. There is something special about Roja...It's tough to describe. SOLD OUT. Please see Bill www.northwestgarlic.com for your Spanish Roja needs

◊ Chesnok Red - Chesnok Red is a full flavored garlic with a mellow aftertaste that sticks around nicely for a while. Some years it can also be a hot and strong garlic, other years it is much less hot, but it is always full flavored. Chesnok is a favorite to eat raw. Seems to keep better than most other hardnecks sold out

◊ Russian Red - This is a new bulb for me here, I tasted it before planting last fall...it was unbelievably hot. It may settle down some grown here. It was a great year for the Russian, huge beautiful bulbs. SOLD OUT

◊ Romanian Red - This too is a new bulb this year, A long storing porcelain hardneck. The bulbs have large, easy to peel cloves. The taste is hot and pungent with a considerable bite. I experienced a lot of heat from this one. not available until 2010

◊ German Extra Hardy - This porcelain isn't too hot, makes 4-5 very large cloves per bulb. This is one variety I really enjoy growing. The gophers got most of these, maybe next year I'll have more.

◊ German White - A new bulb for me this year. The plants are huge and expect the bulbs to be just as big. A porcelain with few but big cloves usually 4-5 per bulb. I've heard reports of baking these biggies and making garlic bread from it sold out

◊ Georgian Crystal - A pretty porcelain variety that can produce large bulbs but only with 4 to 5 large cloves. Raw taste is tangy warm, a bit sweet with little hotness at the end. Sold out

◊ Music - Music is becoming a garlic everybody wants. I enjoyed the flavor of it. it can grow quite large, this years crop was consistently 2 1/2" bulbs. a pleasure to grow this garlic and almost to pretty to eat. sold out

◊ Metechi - A purple stripe garlic with great character, a real prize if grown well. This has wonderful flavor, It's hot enough I can't eat it raw without having something else to soak up some of the intensity. harvesting a big head of Metechi is thrilling. Typically makes 5 large cloves per bulb. sold out

◊ Klaver - This is from seed stock I purchased from a man named Klaver in NY a few years ago. It has been named German Red but it isn't even close to any I've seen. The flavor is warm but not too hot...nothing like German red. It's can be a very big bulb weighing over three ounces each. This bulb is the crown jewel. sold out

◊ Kidwell Heirloom - I got this from Carl Kidwell of cranky carls gourmet garlic farm in Montana. The history behind it is he got the original bulbs from Filaree some 12 years ago thinking it was BrownTempest. Well, it is not. So now we really have no idea what it is since Filaree couldn't track down who they got it from. Since he grow this one for so many years I have named it after him. A decent sized purple stripe with strong almost smoky flavor ...I like this one so much I decided to keep it.

◊ Khabar - Good raw with heat easing into a burst of flavor. I love growing this garlic...it's the first one up and bigger than all the others early in the year. sold out

SOFTNECKS

◊ Nootka Rose - Nootka Rose is a beautiful bulb, silky smooth skins with some pink blush on outer cloves. Of the softnecks this is by far my very favorite garlic to grow and eat. the small inner cloves are kind of a pain but it's well worth the effort. It has a long shelf life and makes for a great looking braid. The remaining Nootka Rose are very small and you don't want them anyway so...sold out

◊ Silver Rose - A bulb that looks and tastes very similar to Nootka only bigger. Silver Rose packs a little heat but not extreme, very clean with little after taste.

◊ Inchelium Red - Four to five clove layers with 8 to 20 cloves. Bulbs over 3 inches possible, This garlic did very well for me this year. I was amazed at the size. I'm for sure going to keep this one in the rotation. The Inchelium is smaller this year, I think the flavor is mild and has a little sweetness to it. I eat a clove everyday. I have a bunch of these still.

◊ Lorz Italian - Lorz is the first garlic I ever grew here. I really don't know how to describe the flavor of this other than I can eat a bunch and not get burned out on it. It isn't too hot, a bit spicy, warm and rich. Definitely smoother than a hardneck. I still have a few lbs of this but it's not very big. Was thinking of dehydrating it.