Produce Briefs...
Cantaloupe Melon
The cantaloupe is defined by two elements: its roughly netted stone and green colored skin and its aromatic orange-coral colored flesh. When perfectly ripe, the flesh is juicy, unctuous and sweet.
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.
Seasons/Availability
Thai garlic is harvested in the late cool season and dried during February and March.
Current Facts
Thai garlic is a garlic variety whose name simply suggests its growing region. It is a rare organic cultivar that has to compete with many conventional varieties from neighboring China that are inexpensive, readily available and prolific growers. Thai garlic is a difficult variety which produces erratic yields of crops from one season to the next.
Description/Taste
Thai garlic produce extremely small bulbs that carry about six to eight pea-sized cloves that grow centrifically around the garlic's scape. When harvested at maturity, the cloves are encased in tight, firm wrappers varying in stripes and colors of purple and tan. The cloves themselves are creamy in color with a shallot rose colored hue on their surface. Regardless of size, their flavors are bold, pungent and aromas equally strong. The fiery flavor does mellow with cooking.
Applications
Thai garlic is best suitable for cooking where both the cloves and the peel are used in various applications that showcase the bold heat and depth of the garlic. Use sparingly so as to not overpower the other food you are highlighting.
Geography/History
Thai garlic is an Asiatic garlic that is not necessarily suitable for the growing regions of Thailand, though this does not stop farmers and growers from the continuous pursuit of cultivating an allium which delivers maximum flavor in small amounts. Thai garlic is sown into the soil in late October and early November, after the Monsoon season has past, to avoid drowning the garlic and preventing it from rotting in wet soil. The garlic requires rich, organic soil, continuous attention and timely harvesting. Once the garlic is harvested, the bulbs are bundled to prevent mildew and preserve the garlic during the curing process.
Thai garlic is harvested in the late cool season and dried during February and March.
Current Facts
Thai garlic is a garlic variety whose name simply suggests its growing region. It is a rare organic cultivar that has to compete with many conventional varieties from neighboring China that are inexpensive, readily available and prolific growers. Thai garlic is a difficult variety which produces erratic yields of crops from one season to the next.
Description/Taste
Thai garlic produce extremely small bulbs that carry about six to eight pea-sized cloves that grow centrifically around the garlic's scape. When harvested at maturity, the cloves are encased in tight, firm wrappers varying in stripes and colors of purple and tan. The cloves themselves are creamy in color with a shallot rose colored hue on their surface. Regardless of size, their flavors are bold, pungent and aromas equally strong. The fiery flavor does mellow with cooking.
Applications
Thai garlic is best suitable for cooking where both the cloves and the peel are used in various applications that showcase the bold heat and depth of the garlic. Use sparingly so as to not overpower the other food you are highlighting.
Geography/History
Thai garlic is an Asiatic garlic that is not necessarily suitable for the growing regions of Thailand, though this does not stop farmers and growers from the continuous pursuit of cultivating an allium which delivers maximum flavor in small amounts. Thai garlic is sown into the soil in late October and early November, after the Monsoon season has past, to avoid drowning the garlic and preventing it from rotting in wet soil. The garlic requires rich, organic soil, continuous attention and timely harvesting. Once the garlic is harvested, the bulbs are bundled to prevent mildew and preserve the garlic during the curing process.
