Produce of the Week - Red Russian Garlic

It’s a tried and true heirloom garlic that we have grown now for the past seven years! A cold hardy variety that us Canadians love. It has 8- 10 distinctively large to medium sized cloves with purple stripped wrapper leaves. An Eastern European treasure that is spicy and fiery when eaten raw but mellows when cooked and becomes richly complex in flavour. 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 meats, cooked vegetables, infuse oil or vinegar, add into dips, marinades, dressings, sauces and broths. Great variety to pickle or ferment with. Stores well on the counter or mince it up and freeze it for extended use.

According to Anthony William in his book called, Life - Changing Foods he claims that garlic has been used to enhance vitality since ancient times. He goes on to state that,

“Garlic is antiviral, antibacterial, anti fungal (including anti-mold), anti parasitic, and rich in phytochemical allicin, a silver compound that prevents disease.”

Try incorporating a fresh clove a day to improve overall health or eat when you have cold and flu like symptoms. You can also make a homemade immunity syrup made with raw honey, black radish and fresh garlic.

Offering large individual heads or by the pound with smaller heads and cloves. If you haven’t already tried KK’s famous garlic powder, we highly recommend!! It’s perfect seasoning on many different meats, try it mixed into dips, sprinkle on popcorn or any savoury dish!

Old Strathcona Farmers’ Market • Row 4 near the south doors • Saturday 8am-3pm & Sunday 11am-3pm •