The weather is hot! The Earth has broken the record for the hottest days ever! And even though we live in the mythical wettest city in the country (not true, New Orleans, Memphis, Chicago, for instance, have way more total rain than Seattle), we are still in drought-like conditions this year, going over 30 days without rain so far.

And it is not just the lack of rain now; the cool spring, and not in a hip way, is in an understated way, stressful on anything growing, as the late harvest of cherries has shown us. In history, it used to be that July 4th was the weekend Rainier cherries were harvested.

This cherry season brought us a change in the fruit in size, and the pits were unusually smaller than normal, and the reds got better and better as we went into the season.

As we were rolling out the last boxes of cherries in the usual panic to finish the final sort (the cherries are first sorted in the orchards, then in a super-cooled water bath for size, then for goodness) and get them boxed up and on the UPS truck, Mark arrived with the first of the Hardneck Garlic of the season.

The good news is that garlic is here! Plus, Mark took a ton of the empty cherry boxes that we pick the cherries up in from the orchards.

In its unofficial meaning, hardneck means audacity; nerve. In the case of garlic, it means, "Oh boy!!!"

Three varieties are ready to go. As usual, there is a limited supply, so get your order in! Don't wait to make one order with all the ones you want, as these might be gone before they all arrive. And not all varieties will be available this year due to weather stuff!

Spanish Roja Hardneck Garlic organic hardneck garlic is known for its "true" garlic flavor. Its large cloves are easily peeled. Garlic lovers choose this as one of their favorites. A northwest heirloom variety reportedly brought here before 1900.

Note about 2023: The heads are on the small side this year.

Shop here for Spanish Roja Hardneck Garlic!

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Keep in mind that we are talking about two of the three readily available garlic varieties. Elephant garlic is the third, though not actually the same species (Allium ampeloprasum). And though it tastes similar to garlic, it is a milder flavor.

Hardneck garlic (Allium sativum var. ophioscorodon) has a rigid, woody stem called a "scape" that grows from the center of the bulb. This scape produces a curl or a loop and often produces small bulbils at the end. A wonderful greens that are sometimes available for a moment in the spring. Softneck garlic (Allium sativum var. sativum) does not produce a scape, and its neck is soft and pliable.

Hardneck garlic produces larger cloves and are easier to peel. Softneck garlic tends to form smaller cloves that are tightly packed together in multiple layers and are sticky to peel.

Hardneck garlic is known for its complex and robust flavors, with more intensity and some good spicy notes. The different varieties are often mildly spicy to super spicy and have their own unique flavor characteristics. Softneck garlic typically has a milder and sweeter taste, with less personality.

Hardneck garlic generally has a shorter shelf life compared to softneck garlic. Its cloves tend to dry out and deteriorate more quickly, usually lasting for about 3 to 6 months. In contrast, softneck garlic has a longer shelf life and can be stored for up to 9 to 12 months under proper conditions.

And for some reason here, west of the mountains we grow the best tasting hardneck garlic in the world. (Totally unsubstantiated words, it might be pride speaking here.)

Redneck Wild is a hardneck, rocambole garlic with an average of 9-13 cloves per bulb. It is a unique and truly one-of-a-kind garlic variety. This special garlic is coveted by garlic enthusiasts. Redneck Wild was first found "wild" in Klamath County, and is generally believed to be a Rocambole. "Wild" bulbs boast a full flavor that is perfect for cooking.

Shop now for Wild Redneck Hardneck Garlic!

A long time ago the paramedics introduced me to a local garlic chicken place on Capitol Hill here in Seattle. It was crazy, crazy chicken filled garlic. One bite and it was garlic flavored with chicken.

It was a great memory and in the middle of eating we got a call to a ferry. We smelled so bad (bad as in good) of garlic that they asked us to stop filming this run as they didn't want to overwhelm the patient.

This recipe is evolving, making it easy and garlicky without being too much.

See the easy Killer Garlic Chicken Recipe here!

I have been playing with this a lot recently. And I am learning a lot. The best thing about it is I have had zero failures and at least one success! So go with no fear when using Shio Koji with proteins and vegetables!

Liquid shio koji is a traditional Japanese ingredient that has gained popularity in recent years for its unique flavor and culinary applications. It is made from a mixture of fermented rice koji, salt, and water.

Koji is a type of fungus (Aspergillus oryzae) that is used in many Japanese culinary preparations, including sake, soy sauce, and miso. In the case of shio koji, rice is inoculated with the koji fungus and allowed to ferment for a period of time. During fermentation, enzymes produced by the koji break down the rice starches into simple sugars and convert proteins into amino acids, resulting in a complex flavor profile.

Shio koji translates to "salt koji" in Japanese, indicating that salt is an essential component of the product. The salt not only enhances the flavor but also helps to preserve the liquid shio koji. The fermentation process can take anywhere from a few days to a few weeks, depending on the desired flavor and consistency.

Liquid shio koji has a salty and slightly sweet taste with savory undertones. It has been described as having a rich umami flavor that enhances the taste of various dishes. The enzymes in shio koji also have a tenderizing effect on proteins, making it a useful marinade or seasoning for meats and seafood.

One of the key benefits of liquid shio koji is its ability to enhance the flavor of ingredients through enzymatic reactions. It can be used as a marinade for meat, poultry, or fish, where it helps to tenderize the proteins and add depth of flavor. It can also be used as a seasoning or sauce in various recipes, including soups, stir-fries, dressings, and marinades.

Shop now for Liquid Shio Koji!

I have been testing this recipe recently and the first attempt was successful and the subsequent tests have only made it better!

The goal for this recipe is quick and easy and it achieves this.

See the Pork Steaks with Shio Koji and Black Ginger Syrup Recipe here!

This is one of my favorite ingredients. It can be super subtle and doesn't always work for me. When it does though, it makes me happy.

From just adding it to water or adding it to proteins in a marinade, it makes a difference. Just not in your face ginger, sometimes the citrus is the part that makes it work.

And think of salad dressings, too. It shines when paired with different vinegars and oils.

The soft combination of the Hebesu citrus and the black ginger is sophisticated and to its core simple.

This Ginger syrup is indeed full of love. And like much love, it is more complex than what's on the surface or in a name.

First, Ginger draws you in because you know she is so good for your core (protects and heals the gut, hastens movement in your gastrointestinal tract, increases your defenses against the flu and common cold), and because she turns on the spirit in your taste buds.

The sweet smell is sugary ginger, recognizable, yet not.

A large sample has a sweet syrup gulp that has a drying feel in the upper cheeks. A gulp like this finishes with a tangy, tingly feel on the tip of the tongue and burn like a fresh Italian olive oil in the upper back of the throat. And because of that memory you expect a cough to ensue. It does not. Maybe a "uh hum" might be extrapolated from your voice box.

Though, really, this elixir likes to be sipped and not gulped. A large sipping spoon seems to the best way to savor this aperitif. When sipping and swirling in your mouth cavity you get a feeling of, "Oh, that is really good". The combination of the Hebesu, Ginger sugar syrup and the Black Ginger blends into magic!

Shop now for Black Ginger Syrup with Hebesu Citrus!

I love carrot soup. It is so easy and you get to eat carrots without feeling like a rabbit. Using rice as a thickener is so much more appealing than flour or some other gluten-based ingredient. Ginger adds a subtle pop and a nice healthy twist.

The key though is that you can change each bowl of soup by adding an additional topping to mix in or as a garnish, like plum sauce or pumpkin seed oil!

See the Potage de Crecy Pureed Carrot Soup Recipe here!

This summer, more than any recent summer, Lemon olive oil is my total go-to olive oil. It's perfect to top some oven-blasted broccoli or a long pasta, topped with tinned seafood and a dash of capers.

Finish a BBQ New York steak with a drizzle, and it's a summer-finished treat!

Easy and simple, quick and flavorful, this Sorrento Lemon pressed oil is not only spectacular; it is super versatile!

There are many flavored oils that are made by adding citrus, for instance, and then stirred in. In a good lemon oil like this one, it is created by crushing the entire lemon and the olives together to gather all the flavors of the citrus, including the oils in the skin.

The Californians use Meyer lemons, and the Umbrians use Sorrento lemons. Each has its own personality and adds something special to these oils.

It fills the nose with a wonderful lemon scent, without any bitter notes. To the eye, it has a nice yellow-green color and darkens with depth.

To the mouth, it is pure joy. A sip is lemony. With each mouthful, it takes a moment for the lemon to evolve into a gentle wash that passes through. As the oil swishes, the lemon moves to the outside of the cheeks and to the back of the throat. It has a bit of a roll-around action, and when the oil has dissipated, the upper part of your cheeks seem to keep the lemon flavor!

Shop now for Casina Rossa Sorrento Lemon Olive Oil!

These amazing oven-baked wedges pair perfectly with roasted meat, or served as a side of their own. This particular recipe has been adapted from Kokkari by Erik Cosselmon and Janet Fletcher.

See the Lemon Potato Wedges Recipe here!

Instead of using the classic Arborio rice, we used one of our favorite grains, emmer. Emmer has more bite than rice, so the end result is a nicely toothsome side dish with a bit more flavor. Perfect.

See the Emmer-Stuffed Heirloom Tomatoes Recipe here!

Farro is a grain type that has been enjoyed since ancient times. It's non-GMO, high in fiber, protein, and nutrients, and absolutely delicious - nutty, full-flavored, and with an appealingly chewy texture.

Emmer, one of the Farro's, was one of the earliest domesticated crops in the Near East, where it was highly valued as a crop that would do well in poor soil. There are even indications of humans consuming emmer as early as 17,000 B.C., even before the advent of agriculture! It was grown in Egypt and Mesopotamia and eventually migrated, as many grains did, through the Mediterranean region and Europe.

Emmer was appreciated because it grew well in many soils and for its heartiness. It is very high in protein and nutrients, and it was valued just as much by some cultures, particularly the Italians, for its flavor. This organic emmer is toothsome, wholesome, and full of big, nutty grain flavor. And this organic, whole grain emmer farro is especially healthy!

Grains like the whole grain emmer farro have three parts to the edible kernel: the endosperm, the germ, and the bran. The endosperm is the inner soft, white carbohydrate portion. The germ contains many proteins, and the bran holds the vitamins and minerals.

Farro is naturally high in fiber and nutrients—and due to growing conditions, this emmer has a whopping 17-19% protein—and in this whole grain version, nothing has been removed. Farro described as "pearled" or "semi-pearled" has had all or part of the bran removed and has often been parboiled, as well, which speeds up the cooking time, but takes away from the nutritional value, nutty flavor, and texture.

Whole grain Emmer Farro is quite versatile. It works as the basis for a robust, meal-in-itself salad or a simple side dish. The organic farro cooks up beautifully, retaining a chewy texture and nutty flavor, and works well with robust flavors like red wine, wild mushrooms, onions, and also meat.

Whole grain Emmer Farro is great in simple soups, made with fresh onion, thyme, tomatoes, richly flavored beef stock, and red wine. Finish with a drizzle of punchy olive oil and freshly grated Parmigiano-Reggiano for a real luxury. By using this organic farro, you'll have a warming, filling, hearty, flavorful meal, the epitome of satisfying! But, it's not just for the winter--room-temperature, whole grain emmer farro salads make wonderful picnic lunches or summer dinners.

Shop now for the ancient grain Emmer Farro!

This salad is a twist on a classic Italian recipe, with added color as homage to summer. Add small cubes of feta cheese, tuna, or white beans to give it a protein boost if you like.

It makes a wonderful side dish served hot or cold. Alternatively, prepare it in advance and take it on your next picnic as a healthy and tasty alternative to potato salad. It is also perfect for leftovers, as the flavors blend nicely after it sits in the fridge overnight.

See the Summer Farro Salad Recipe Here!

This red-in-color wine vinegar is delicious. Thin in viscosity, when it first reaches your lips, it feels luscious, rich, and thick. The tip of the tongue experiences the vinegar, but the flavor comes to the senses via the lips, along with a bit of a sting (acid of the vinegar) at the back of the throat.

Unlike some vinegars, this gentle twinge at the back of the throat dissipates quickly and is more akin to a nicely-aged Balsamic. The round flavor of its red wine origins lives in the "nose" and in the "taste". There is a complete roundness to the flavor of this red wine vinegar, which draws you in, and one spoonful is not enough!

Perhaps, even though it is a gourmet wine vinegar, it makes you feel like it is a sweet wine or an aged balsamic, and yet its notes are different than you'd expect.

After much tasting, I still cannot describe the flavor as I would like. Like many, if not all red wines, if you suck in a sip, your nose will pucker at the tip, and hints of red wine vinegar will be present. But, if you are willing to savor the flavors and the gourmet wine vinegar slowly, you will feel the hints of red strawberry (creaminess) laced with vanilla and hints of little tiny violets!

I can tell you that it is a wonderful, joyous surprise, and one can imagine that it makes everything taste better. What a wonderful treat this is. Agrodolce!

Shop now for Espelt de Garnatxa Wine Vinegar!

Iio Jozo Pure Rice Vinegar is a type of Japanese vinegar that is made from fermented rice. It is a high-quality vinegar that is commonly used in Japanese cuisine for its mild, slightly sweet flavor and its ability to enhance the taste of other ingredients.

Iio Jozo is a family-owned vinegar company that has been producing vinegar in Kyoto, Japan for over 125 years. They use traditional methods to make their vinegar, which involve fermenting rice with koji (a type of mold) and then aging it for several months in wooden barrels.

The resulting vinegar is a clear, pale yellow color and has a mild acidity of around 4.3%. It is often used in dishes like sushi rice, pickles, and marinades, but can also be used in salad dressings, sauces, and soups.

One of the unique features of Iio Jozo Pure Rice Vinegar is that it is unseasoned, which means it doesn't contain any added salt or sugar. This allows cooks to control the seasoning of their dishes more precisely and is a healthier alternative to many other types of vinegar that are often high in sodium.

Overall, Iio Jozo Pure Rice Vinegar is a high-quality vinegar that is prized by chefs and home cooks alike for its mild flavor and versatility in the kitchen.

Shop now for Iio Jozo Pure Rice Vinegar!

How do you serve l'escargots without the shell? Well, you certainly can use mushroom caps, and they can be delicious that way. But, if you want to stick to tradition, it's snail shells and herbed garlic butter all the way. We've got 12 reusable snail shells for cooking here, and that's the perfect number for 2.

Photos are a representation of what you may get. Actual shells will vary in color and composition.

Shop now for Escargot Shells!