Garlic adds an earthy, robust layer of flavor that makes it a year-round essential. Crushed raw into summer pesto, garlic is bracing, almost biting, and fresh. Roasted in winter, it's nutty and mellow. Chopped and tossed into salad dressing, it wakes up everything around it. Stuffed into a roast, it pushes deep meaty flavor. Always have plenty of garlic on hand.We strive to choose only organically grown or certified organic produce from as close to home as possible. However, sometimes we are unable to find a local AND organic option, and in that event we may choose to offer a pesiticide-free local product from a farmer that uses integrated pest management on their crops.

Light and moisture are garlic’s worst enemies, as they both cause mold to grow. Instead, store garlic at room temperature in a dry, dark place that has plenty of air circulation, like in a wire-mesh basket or open paper bag in a cupboard or pantry. This can keep whole garlic heads fresh for a few months.Garlic’s life span begins to decrease once you break apart the head and take out the individual cloves. A broken head will keep for about 3 to 10 days, so make it a point to use it up first before breaking open a new head.If you’ve peeled or chopped too much garlic for a recipe, it’s fine to stick it in the fridge. Keep it sealed in an airtight container to prevent raw garlic smells wafting through the fridge and use within a day or so to prevent sprouting and loss of flavor.