Killarney Red Organic Hardneck Garlic

1/2 Pound (usually 4 heads) - Arlington, WA Killarney Red is a sought-after organic hardneck garlic with exceptionally large cloves, easy-peeling skins, and a deep, full-bodied garlic flavor. A Rocambole variety, Killarney Red is prized by garlic lovers and can be difficult to find. Our Killarney Red is organically grown on a small farm in Snohomish County, Washington. This is a true seasonal crop, harvested once a year and offered in limited quantities while the farm’s supply lasts. If Killarney Red is a favorite—or you simply want to discover why people seek it out—we recommend ordering early. The large cloves are particularly convenient in the kitchen, and their rich flavor makes Killarney Red an excellent all-purpose garlic for roasting, sautéing, sauces, soups, braises, and any dish where you want the garlic to make itself known. Seasonal and limited: Once this year’s Killarney Red harvest is gone, it’s gone until the next harvest. About This Garlic Variety: Killarney Red Type: Rocambole hardneck garlic Heritage: Northwest-developed strain generally traced to Spanish Roja Grown: Near Arlington in Snohomish County, Washington Growing method: Organically grown Order Size: 1/2 pound, usually about 4 heads Flavor: Deep, rich, and full-bodied How to Store Hardneck Garlic Store your garlic in a cool, dry, well-ventilated place away from direct sunlight and moisture. Do not refrigerate properly cured hardneck garlic. Good airflow is important, so avoid sealed plastic containers or other storage that can trap moisture. Hardneck garlic naturally loses moisture as it ages. Because each bag is packed at approximately 1/2 pound when prepared, its weight may gradually decrease through natural drying. The cloves will also become somewhat drier over time. Properly stored hardneck garlic can keep for months, and we often have garlic available into the holiday season, although popular varieties may sell out much earlier. As the season progresses, an occasional clove may deteriorate or develop mold, so for the best texture and longest keeping quality, enjoy your garlic sooner rather than later.