Calling All Swaggering Epicureans of the Legendary High Ground:
The happy farmers at Stoney Lonesome, have a bountiful supply of the following varieties at $10.00 a pound.
1. German Extra-Hardy Garlic: A traditional favorite of the New York Italian market, Hardy is a big, brash, easy to peel, and will keep a good eight months if you treat it right. Roasted or baked, this variety is a standard in many larders world-wide.
2. Music Garlic: When young Italian-Canadian tobacco farmer, Alfonzo Musica, became disillusioned with the health and societal impact of his crop, his grandmother advised him to return to the old country in search of the garlic of her childhood. Story has it that Al canvased Italy and finally found what he was looking for in Tuscany. Now, sixty years later, Music is the choice of many discerning up-scale, slow-food, mad-dog chefs nationwide, and how. Full flavor, big cloves, excellent keeper, and excellent both raw and cooked.
Contact Jim Ellefson for more information at ellefson@champlain.edu