About an hour north of Seattle, in the arable land of Western Washington, resides Mark, a fourth-generation agriculturist. With a roadside farm stand, he is a man with many hands. Besides the stand, he grows tomatoes, onions, zucchini (and more). He also provides plants for your garden, runs a CSA, and manages the construction of trails in the mountains for biking.

And he has garlic. In fact, pretty amazing hardneck garlic. The majority of his stock goes to chefs in Seattle and us!

Why choose "hardneck" over the more common and easily found "softneck" varieties you see in the grocer? The debate is debatable, and in the end, they both add garlic flavor.

Where they differ is in their use. With hardneck garlic, each type has a distinct appearance and flavor. Some are mild, while others are super hot. If you don't believe it, peel and compare!

Every chef has their favorites (though we don't because we appreciate the differences), and for some, the fact that they are "easy to peel" and have big cloves are the best reasons for cooking with hardneck garlic. Try it once, and you will never go back!

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Chesnok Red Hardneck Garlic is a wonderful garlic originally from Shvelisi, Republic of Georgia. It holds its shape and retains its flavor after it is cooked. They are large bulbs with 9-10 easy-to-peel cloves.

Order now because quantities are limited.

Shop now for Chesnok Red Organic Hardneck Garlic here!

German White is a porcelain hardneck garlic that has big cloves, typically 4 to 6 cloves per head. With a white bulb skin, the papery outer covering and the skin below have red stripes.

Eating a raw clove will bring a nice heat and a full-flavored garlic. When cooked the garlic spiciness mellows and develops a nice, rich garlic flavor.

Shop now for German White Hardneck Garlic!

This is a hot garlic with lots of punch when eaten raw. It mellows when it is cooked, retaining a good garlic flavor and maintaining a nice bite, too.

These bulbs/heads average 6 cloves, with one clove often larger than the others. Beneath the white skin is the color purple.

Shop now for Bavarian Purple Stripe Hardneck Garlic!

This was my favorite breakfast dish when I lived in Sevilla. We would wander towards the Cathedral, find an open cafe, and indulge in Spanish garlic bread. I never added salt when I was in Spain, but it was a wonderful addition. So simple, and so good. However, to truly experience this wonderful breakfast, use only the best ingredients - good garlic, fresh olive oil, and good rustic bread. - Eliza

See the easy Garlic Bread - Spanish Style Recipe here!

Serve roasted garlic by squeezing it onto toasted artisan bread slices, and drizzling with good olive oil.

See the easy Roasted Garlic Recipe here!

A classic Spanish Tapas with a Moroccan twist—this is a simple way to add more flavorful Chermoula into your diet, and it's as simple as can be. If you're not used to cooking shrimp, don't be afraid—this recipe is so simple, you'll be making it all the time once you take the plunge and make it the first time.

Just make sure the shrimp are de-veined when you buy them, and you should be set. This recipe calls for medium shrimp, but can easily be made with bigger shrimp—although the bigger the shrimp, the longer the cooking time. Serve over angel-hair pasta.

See the easy Gambas al Pil-Pil w/ Chermoula Dip Sizzling shrimp with garlic Recipe here!

If you've never been Hey Boo'ed with any of her dairy-free, coconut treats, you've been missing out on something pretty special.

These srikaya coconut jams are delicious. Smooth, in this case, mango—you get a flavor-packed spoonful of fun and a brightness that's hard to describe.

Dip your spoon in and cautiously take half a spoonful out. It's pretty sticky, not runny by any means, and really holds its shape.

Lick the bottom of the spoon with the top of your tongue, and you will get the smooth feel and the joyous creamy flavor.

If you fill your mouth with a spoonful, you will get the full experience of both the mango and the coconut combined to make the sweet flavor combination come through.

The simple flavors play so well together that they pair with just about anything. Think of cheese on top of a cracker topped with mango coconut, and you have an appetizer fit for a queen!

Have some on hand when someone surprises you—an appetizer in an instant and a joy that can last all night long.

Shop now for Hey Boo Mango Coconut Jam!

You might not know this, but flavored mustards are amazing. Though nothing can beat the memory of squeezable yellow mustard on a hotdog at a baseball game. There's nothing to say that, in the right situation, flavored mustard reigns supreme.

This Honey Balsamic Dijon Mustard is one of those things.

First, it has some real kick, and you get enough heat and fire in the back of your throat to make you cough.

Take a small amount on the tip of your tongue and swirl it around on the roof of your mouth. You can taste the honey, you'll feel the balsamic, and then your nose will tingle—all pins and needles—and then your eyes water (at least my eyes did), and then the back of your throat involuntarily coughs.

This mustard has some punch. This mustard has some character! This mustard has a lot to offer!

It's full of character, gives you some real kick, makes you think of a glass of water, and leaves you craving for more.

Shop now for Honey and Balsamic Dijon Mustard!

Shio Koji Garlic Paste is garlic that has been transformed into an umami bomb of flavor, creating an easy-to-spread delight!

Take the best characteristics of Shio Koji's magical flavor enhancers for food, and then add one of the most favorite flavors of all: garlic. Blend them together to get the most, and maybe even more, garlic taste into your life!

Think marinades, dipping sauces, dressings, and even pasta. The koji, which breaks down proteins, makes this paste perfect for fish and veggies that crave to be matched with garlic.

Because koji is alive with microorganisms, this spread is probiotic. So, while you eat your garlic potatoes, you're improving your gut health!

An easy, spreadable delight to have on hand next time you crave goodness and are camping in Forks.

Shop now for Yokofuku Shio Koji Garlic Paste!

OK...this little bottle of the amazing Kishibori Shoyu Soy Sauce is just SO CUTE! It's perfect for the camping cook in your life—a perfect way to share the love of your favorite soy sauce of all time! Or, take it with you to your favorite sushi restaurant--because, why not? Same beautiful, traditional wrapping...only a miniature bottle!

Shop now for Kishibori Shoyu (Soy Sauce) - the Mini Bottle!

Buckwheat soba noodles are one of Japan's best-loved foods. They are so popular that certain restaurants have nothing but these noodles on their menus.

These delicious noodles take just minutes to prepare in hot water and have a distinctive nutty flavor that pairs well with cold dashi broth, scallions, sesame oil, and bean sprouts. This common preparation can also be embellished with shiitake, pork, vegetables, and tempura.

They can be chopped and rolled with vegetables in nori for a vegetarian sushi, or coated with a sheen of butter and tossed with sauteed fresh vegetables.

However you nibble on them, slurping down these long noodles is said to ensure a long and happy life.

Shop now for Japanese Buckwheat Noodles with Yam!

We have been looking at life rather sweetly recently. Contrary to how sugar has been getting a bad rap from politicians, who have a tendency to glaze over and sugarcoat things, so to speak. They use confusion and speak in broad strokes, clumping sugar, like fat, into one big pot.

What we should really be talking about is each sweetener individually. They are all different, and not all are as evil as they are being projected. Here, in our local world of politics, "the council" has instituted a sugar-sweetened drink tax. Anything sweet is taxed. If it were genuinely about health, as they claim, there would be science involved. Instead, it's just about money disguised as "protecting ourselves from ourselves"!

Things like High Fructose Corn Syrup, processed white sugar, man-made sucralose, and aspartame (man-made and bacteria feces versions) are not liked for many reasons, including the fact that they may not add any value to your life or might cause terrible physical problems years from now.

What we do like is pure cane syrup (not to be confused with pure cane sugar, which is a refined sugar), maple syrup, and Sorghum syrup. We are also on the lookout for sugarcane juice (with no additives) and possibly freeze-dried cane sugar.

About Steen's Pure Cane Syrup:
This syrup is made the old fashioned way in open kettles—nothing extracted, nothing added. Just 100% goodness. As in days past, Steen's still harvests ripened cane at its sweetest state of maturity. The cane is then ground and the juice extracted. The sweet juice is then cooked to perfection in open kettles. When it's just the right clarity and consistency, it becomes Steen's Pure Cane Syrup.

Shop now for Steen's Pure Cane Syrup!

The Chai has arrived! When you run out of Chai, it is not easy to find a substitute for the early morning or late-night cup.

My current favorite is Masala Chai, and it appears to be the number one favorite for a lot of people. Though I have gone through the whole line, each one was my favorite at one point, I am back to Masala this summer.

One of the best things about Chai is that it easy and transportable. I plan on taking them with me on my next road trip just in case I can't find a good cup of joe!

Think versatility. Carry it everywhere you go and be assured you will always be ready when you need it. Though it won't fit in your wallet, it will fit in a fanny pack.

Shop now for Chai of all kinds!

Place all the ingredients except the olive oil in a jar that has a cover and shake vigorously.

See the easy Sudachi Citrus Vinaigrette Recipe here!