Green Dragon Apple
The Green Dragon apple in appearance resembles a lime green Golden Delicious dotted with near-microscopic brown freckles
Resembling a Chinese lantern, the gooseberry is wrapped in a thin, papery, inflated skin. These very tart, piquant fruits turn from a pale green to an amber or gold color as they ripen and offer a flavor similar to a gooseberry or a tart green grape.
Inventory, 18 ct : 0
This item was last sold on : 10/18/14
Elephant garlic is available year round.
Elephant garlic gets its name from the fact that it looks like a giant clove of ordinary garlic. Though its physical appearance would suggest Elephant garlic is garlic, it is only garlic in its given name. Elephant garlic is an allium of the genus Allium ampeloprasum, formerly Allium Gigantum, which botanically classifies it as a type of leek. Unlike true garlic varieties, which are harvested both young and mature and utilized for their scapes and flowers, Elephant garlic is only used for its mature bulbs. In its first year of cultivation, Elephant garlic will only produce one large clove, this is known as "Single Clove Elephant garlic". Only in its second year of growth will Elephant garlic produce multiple cloves.
Elephant garlic is much larger in size than common garlic. Elephant garlic develops a large underground bulb (nearly twice the size of the largest true garlic variety) that produces an average of five large cloves once mature. The largest bulbs can weigh as much as one pound, hence its appropriate given name. Its size matters only in appearance though, as its flavor is milder and sweeter than that of true garlic varieties due to its leek ancestry. As the plant matures, it produces above ground large waxy gray and green leaves that create edible pink flowers.
Elephant garlic does not carry the same medical constituents as true garlic.
Elephant garlic can often be treated as a vegetable in the kitchen versus an herb as it is so mild in flavor. Cooking Elephant garlic draws out more of the garlic's depth. Roasting or grilling will enhance its flavor most optimally. Use Elephant garlic in any application that you would use true garlic varieties, with the knowledge that it will have less pungency, regardless of size. Crushing, chopping, pressing or pureeing Elephant garlic releases more of its essential oils and provides a more assertive flavor than slicing or leaving it whole.
Garlic has long been associated with folklore traditions, used by many cultures as a means to warn off evil spirits and provide protection. In Sanskrit garlic translates to mean “slayer of monsters” and was commonly hung in entryways to check the spread of diseases. Garlic also has a history of use in Ayurvedic medicine. It was thought to possess five of the six rasas or tastes defined in the Ayurvedic system, only missing the sour taste.
Elephant garlic's native origins can be traced to Central Asia. Its original plants were cold hardy but today modern varieties are more suited to temperate Mediterranean type climates with mild winters. Elephant garlic is a hardy, nearly disease resistant perennial plant that is also self-seeding which allows continuous future crops every season. Crops are planted in the fall for optimal spring and summer development the following year. If planted too late, the heat of summer months will stifle growth. If properly cured, harvested Elephant garlic can be stored for over a year in a dry cool area.
Restaurants currently purchasing this product as an ingredient for their menu.
|Giuseppe Restaurants & Fine Catering||San Diego CA||619-838-8268|
|Red Letter Days||San Diego CA||760-717-4381|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|Culinary Concepts||San Diego CA||858-530-1885|
|Mille Fleurs||Rancho Santa Fe CA||858-756-3085|
|Boathouse Harbor Island||San Diego CA||619-291-8011|
Recipes that include Elephant Garlic. One is easiest, three is harder.
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