Produce Briefs...
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Grower
Seasons/Availability
Inchelium garlic is harvested in the early Summer and may take months before it is properly dried. Its season stretches into the Winter.
Current Facts
Inchelium garlic is an award winning softneck variety. Softneck varieties are known as an artichoke garlic. Artichoke garlic varieties are the supermarket varieties that consumers generally know as simply, garlic. They are the favorite among growers as they are often disease resistant and prolific, consistently producing abundant and substantially sized bulbs and cloves.
Description/Taste
lnchelium garlic produces a large bulb which contains anywhere from 12 to 20 plump cloves. The outer bulb wrappers are layers thick which protect the bulb, enhancing its storage quality. The easy-to-peel wrappers envelop individual cloves which are also protected by a thin layer. Regarding flavor, Inchelium garlic is considered the benchmark variety. The cloves have a mild and savory aroma and their flavor is neither mellow or too pungent, rather rich and robust with a medium level of spiciness, even when eaten raw. Cooking the garlic simply brings out more of the garlic's depth. Inchelium garlic can grow to almost three inches wide and weigh several ounces when mature. Because of their hefty size, it takes the bulbs longer to cure.
Geography/History
Inchelium garlic received its given name based on its origins of discovery. It was found growing on the Colville Indian Reservation in Inchelium, Washington. It is an heirloom variety that has been designated as an endangered food by the Ark of Taste. Through the Ark of Taste Agricultural Conservation program, Inchelium garlic is being introduced to farmers and growers to cultivate a following and a demand for a garlic that was once common is now nearly unknown. Inchelium garlic can be found under its true name (not simply, garlic) at farmers markets throughout the Pacific West and Northwest.
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Seasons/Availability
Inchelium garlic is harvested in the early Summer and may take months before it is properly dried. Its season stretches into the Winter.
Current Facts
Inchelium garlic is an award winning softneck variety. Softneck varieties are known as an artichoke garlic. Artichoke garlic varieties are the supermarket varieties that consumers generally know as simply, garlic. They are the favorite among growers as they are often disease resistant and prolific, consistently producing abundant and substantially sized bulbs and cloves.
Description/Taste
lnchelium garlic produces a large bulb which contains anywhere from 12 to 20 plump cloves. The outer bulb wrappers are layers thick which protect the bulb, enhancing its storage quality. The easy-to-peel wrappers envelop individual cloves which are also protected by a thin layer. Regarding flavor, Inchelium garlic is considered the benchmark variety. The cloves have a mild and savory aroma and their flavor is neither mellow or too pungent, rather rich and robust with a medium level of spiciness, even when eaten raw. Cooking the garlic simply brings out more of the garlic's depth. Inchelium garlic can grow to almost three inches wide and weigh several ounces when mature. Because of their hefty size, it takes the bulbs longer to cure.
Geography/History
Inchelium garlic received its given name based on its origins of discovery. It was found growing on the Colville Indian Reservation in Inchelium, Washington. It is an heirloom variety that has been designated as an endangered food by the Ark of Taste. Through the Ark of Taste Agricultural Conservation program, Inchelium garlic is being introduced to farmers and growers to cultivate a following and a demand for a garlic that was once common is now nearly unknown. Inchelium garlic can be found under its true name (not simply, garlic) at farmers markets throughout the Pacific West and Northwest.
