"Organic Hardneck Garlic - New Farm - Eight different garlics and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE garlic  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Hardneck Garlic Beauty is not just skin deep. It is many, many layers deep. It has been a couple of years since we have been able to find another grower of hardneck garlic. Many of you will remember that Farmer Georgie’s (Rockwell beans and Garlic) barn burned down, in it was all of her farming equipment and much of her seed stock. She is in the process of rebuilding her farm. This year Georgie introduced Eliza to a grower she knows and we went to visit on Friday. About an hour north of Seattle in the arable land of western Washington we met with Mark, a fourth generation agriculturer. With a roadside farm stand he is a man with many hands. Besides the stand he grows tomatoes, onions, zucchini (and more), has plants for your garden, runs a CSA and manages building trails in the mountains for biking. And he has garlic. Pretty amazing garlic in fact. The majority of his stock goes to Chefs in Seattle and now us! Why “hardneck” over the more common and easily found “softneck” varieties you see in the national grocery chains? The debate is debatable and in the end they both add garlic flavor. Where they are different is in the use. With hardneck each type is different in look and in flavor. Some are mild and some are super hot. (If you don’t believe it, peel and eat two!) Every Chef has their favorites (though we don’t because we like the differences) and for some the fact that they are “easy peel” and big cloves are the best reasons for eating hardneck garlic. Try it once and you will never go back! We are offering 8 varieties this year (and are so excited)! See them all here - Hardneck Organic Garlic! Killarney Red Transformative Killarney Red Garlic, a Rocambole, is rare and difficult for gardeners to find. The cloves are exceptionally large and the loose skins on Killarney Red makes it easy to peel. It has a wonderfully deep, full-bodied flavor. Shop now for Killarney Red Organic Garlic! Organic Hardneck Majestic Porcelain Garlic A newer Porcelain variety developed in the late 1990's, the Majestic has a great flavor and is the best choice for eating raw because of its mild flavor - it's not too overpowering. Originated in Canada. Shop now for Majestic Organic Garlic! Music Organic Garlic Fresh, organic Music hardneck garlic is the least hot of the porcelain garlic varieties. The large bulbs have a starchy, sweet flavor when baked. Eaten raw, they have a very hot, spicy flavor. Shop now for Music Organic Garlic! Excellent! "Black Cherries have a very unique flavor. These preserves enhance that special flavor and don't use too much sugar to achieve it. They have elevated toast with a little butter and these preserves to dessert. This time, I'm getting two jars so maybe I can share one, but I'm not sure I'm that kind (I did use "maybe")." -- Robyn Shop now for Basque Black Cherry Preserves! Perfect for Cooking! "This sugar adds a delicious flavor to baked goods as well as sauces. I have found my 'new' brown sugar!" Shop now for India Tree Dark Muscovado sugar! Whole Cumin "This cumin is heads above any I've had. I toasted it in a dry cast iron skillet then ground it with mortar and pestle, and by then the fragrance is making me swoon. It has a much richer flavor than what I have had previously, and that is magnified when it has a chance to develop in a recipe. Because it is so full flavored, you need a bit less, but so good you will want to use more! I put a large pinch in vinaigrette, a secret ingredient that surprises and is a wonderful addition. Also great to toast with mixed nuts for cocktails." -- by Jodi Shop Now for Whole Cumin! * The best I have tasted "I love this ketjap manis. Just the right sweetness and thickness, without any chemical aftertaste like so many others. Lasts a good long time, keep it in the refrigerator and pull it out whenever you want sweet and salty to a dish. I use a squeeze bottle to "dress" plates and soups. And it is perfect for marinades." Shop now for Ketjap Manis! * A gem "This is the real soy sauce, rich tasting and aromatic. The saltiness does not overwhelm, the way commercial soy sauce does. When you try this product, it's hard to go back to all the artificial-tasting ones." -- Mary - east bay Shop now for Kishibori Shoyu Soy Sauce! The best year so far to eat out in the backyard! Pomegranate Paste Tangy and Tasty! "I love this ingredient--I have drizzled it over quinoa, couscous, and rice. It also makes a delicious sauce for chicken or steak when sautéed with red wine, butter, and shallots. Sooo good and a little goes a long way! I've been very getting into pomegrantes this year!" -- by LKPNYC from NYC Shop now for Sadaf Pomegranate Paste Molasses! 08/29 NEW CLASS - Ottolenghi: Jerusalem Cooking Class Come join us as Chef Maria Troxell makes some of her favorite recipes out of Yotam Ottolenghi's famous cookbook, "Jerusalem". The cookbook is filled with exotic recipes, whose origins stem from every place you can imagine, as Jerusalem itself is a melting pot of food cultures and cooking traditions. Ottolenghi's approach is more like a road-map than exact directions -- but the ingredients are unusual and fragment and surprising in so many ways. Come cook and eat with us, and give it a try! The final menu for the evening includes: Burnt Eggplant with Lemon & Pomegranate Seeds, Braised Eggs with Lamb Tahini & Sumac, Rice and Orzo, Mixed Bean Salad, and Coconut Marmalade & Semolina Cake. Cookbook not included. ChefShop Cooking Class Store Hours - come visit, chat, hang out, taste! Monday thru Saturday 10AM to 5PM. ChefShop.com 1425 Elliott Ave W Seattle, Wa 98119 206-286-9988 Our parking lot is north of the shop and south of Champions Party Supply. Easy open parking lot. Click here to see the map. This Week's Recipes Roasted Garlic Recipe This recipe it pretty basic. Serve roasted garlic by squeezing it onto toasted artisan bread slices and drizzling with good olive oil. Chicken Stew with Garlic Recipe Bagna Cauda Recipe Bagna Cauda is the Italian’s version of fondue. Raw vegetable pieces are dipped into the hot, garlicky, anchovy-flavored oil until hot – and then devoured, catching every little garlicky salty drip on a fresh piece of Italian bread. Yum! It helps to have a special Bagna Cauda "pot", but a fondue dish with the Sterno flame underneath works -- as does an electric wok on low. Once you have the right equipment on hand, the recipes could not be simpler... See what you missed in previous Newsletters Customer Faves, Reasons to Eat Chocolate Summer Fare Ideas - Sherry Vinegar Like No Other Gold Medal Winner French Olive Oil, Balsamic Vinegar Customer Reviews ChefShop.com Toll-free: 1-800-596-0885 You've received this email because you have purchased from us or subscribed. We respect your privacy online, and will never share your email address. Help | Contact | About | Terms | Privacy Policy | Search | My Account DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA