I N N E R C I T Y F A R M S
RUSSIAN RED
The Scoop on Russian Red:
The Doukhobors, a communal
pacif istic religious sect of
Russian origin, introducd this
garlic cultivar to Canada in the
late 1800s while f leeing Russia
to escape persecution. The
earliest evidence of Russian Red
in North America is associated
with British Columbia and
is still widely grown in the
Okanagan Valley.
Russian Red is a hearty
Rocambole with a pungent,
musky, garlicky f lavour and is in
fact very hot when eaten raw -
but with a sweet full after taste.
A truly versatile garlic that can
hold its own amid other strong
f lavours. Cloves are typically
brown, but sometimes exhibit
a pronounced reddish purple
colouration.
Learn more about Russian Red Garlic at: www.innercityfarms.com
Rocambole Garlic
The Rocambole Family
In the views of many Rocamboles are the finest tasting garlic of all. They have a rich, deep, complex flavour palate. Rocamboles are sweet as opposed to aggressively sulfurous, and they are devoid of vegetative overtones. While they certainly have garlic's heat when eaten raw, they are relatively moderate in that regard, and the heat is balanced by a fine depth of character.
Rocamboles are among the top choices when the character of the garlic will be a prominent feature in the cuisine. These garlics are well known for their wonderful, robust, well-rounded, true-garlic flavour. They have loose skins which make them exceptionally easy to peel, however this also gives them a short storage live - so eat your Rocamboles sooner rather than later. Cloves are plump and numerous with tan to brown colouring with some purple and red tones. They are not the prettiest garlic (some of them look like they need to be washed) but where they lack in looks, they more than make up in depth of flavour.
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