Fresh Garlic - Red Russian & Red Chesnok
Fresh Garlic - Red Russian & Red Chesnok
Individual Heads - Garlic are excellent for storing and will last up to 9 months in a cool, dry and well-ventilated space.
Red Russian - An Eastern European treasure that is fiery with mellow and smooth aftertaste. The distinctive wrapper leaves of these big bulbs are slightly purple. It is very spicy eaten raw but mellows when cooked and the garlicky flavour is richly complex. One large clove can be enough to flavour an entire dish. Roasting or baking the bulbs will bring out the natural sugars, creating a caramelized effect. Use the potent garlic for gamey meats and in vinaigrettes alongside mustard or vinegar. Infuse oil or vinegar with the large cloves. Perfect in dips, marinades, dressings, stir fries, sauces and broths.
Red Chesnok - it regularly wins acclaim and awards as one of the best tasting baking garlics. It is very sweet and creamy when cooked. This garlic is a good garlic for basic cooking. It adds a sweet garlic flavour without heat to dishes. It has an distinct smell, more like a roasting sweet onion than a garlic. Skinny bright pinkish red cloves make this garlic very eye catching.
Garlic pairs well with;
Fruit & Veggies - spinach, potatoes, tomatoes, bell pepper, broccolini, asparagus, Brussel sprouts, onions, eggplants, arugula, swiss chard, lemons, limes, oranges, celery, carrots, shallots, scallions, lettuce, artichokes, radishes, mango, pineapple, corn, hot peppers, summer squash, zucchini, cucumbers and kale.
Dairy & Meats - poultry, beef, pork, turkey, fish, cream, butter, eggs, shellfish and robust cheeses
Others - quinoa, barley, farro, olive oil-based sauces, basil, sage, parsley, cilantro, rosemary, thyme, summer savoury, marjoram, pickled items, sauerkraut, pasta noodles, and vinegars.
