For those who ordered Creole garlic and got their orders in the soonest, I have your garlic. Unfortunately, for those late-orders, I am woefully short on my Creole garlic and some of those (Creole orders) will have to accept a substitute garlic, but one that will have equal flavor and pungency as a Creole. They just have a shorter storage time, rather than 12 months, it will store for at least 6-9 months. Because of this inconvenience, I will bonus you some great garlic. For those who still want to order garlic, I will only have hardneck and softneck available.

I will let each of you know IF I have to make a substitution(s) so that you can tell me what you would like.

I apologize for this.

Good to know.

Already shipped, Ivy. You got in the soonest and were a repeat customer, a win-win.

Looking forward to the tasty garlic. Do you ship with USPS or some other carrier? I don't remember.

Thanks

Always USPS Priority Mail. I am just waiting for the curing process to complete. Shipment will be the first of the week. You'll get a half pound of four different varieties.

Very good.

I got my hardnecks! They look beautiful, especially a few huge bulbs. I can't wait to try them out. Thanks, Ken!

I am glad you are pleased, Rick. I suggest you do a taste-test with each of those two varieties. Take off a clove, peal it, and slice off a pinch. Pop that pinch into your mouth and taste what heirloom garlic is all about. I think you will be surprised. Clean your palate and then do the same with the other variety. Let me know what you think.

It might not have occurred to me to munch a slice raw. But I will!

Thanks again.

My garlic arrived safely today, and looks beautiful! Thanks so much, Ken.

I do plan on trying some of each type as these are all new to me. Can't wait!

This post by Toni, with photos of garlic that she grew after buying it from you, is a great promotion for you, Ken !

http://garden.org/thread/view_...

I sliced up one clove from the smallest bulb of Maiskij. I was going to put that little into a big bowl of Spanish rice. But then I tasted a slice raw! Yummy! We have to figure out a way to make raw garlic candy.

I ate so much of that clove raw that I had to cut up a second clove for the Spanish rice. Again yummy! Though Jalapenos and hot chili powder made it hard to tell, I didn't find the "heat" too much at all.

Well, it did surprise me on the first bite of the raw slice. Becky had been mocking me gently, and was watching as the first bite rocked me back in my chair and made me reach for water. But then I didn't burst into flame, and liked it a lot.

That didn't stop Becky from laughing at length! And then perhaps jokingly made me stay on the other side of the room for an hour.

Soon, Shilla.

BTW, how do you pronounce "Maiskij"?

My - skidge
MAY - skidge (like "may ridge"
may - skee - dge


I like "MAY - skidge" because then it sounds like "the merry month of May"

It is in fact Russian for "May". That's when it is normally harvested. I just call it "May". I have enough trouble with English.

Linda. Read Rick's post and have some water handy, just in case.

LOL I"m not brave enough to try it raw (although my husband undoubtedly will). I was thinking of using it a nice recipe that highlighted garlic.

Just a tiny, tiny pinch, Linda. Be brave.

I will consider the challenge, Ken

You - can - do - this - Linda.

It only hurts for a second! I was mostly startled, and then the "flavor" dominated the "heat".

I wouldn't even call it heat like chili-pepper-heat.

Maybe the word "pungency" is better. I think I would call it the "Zip" or the "Zing" whereas the flavor is the "Ahhhh"