Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Inventory, lb : 0
lnchelium garlic produces a large bulb which contains anywhere from 12 to 20 plump cloves. The outer bulb wrappers are several layers thick which protect the bulb, enhancing its storage quality. The easy-to-peel wrappers envelop individual cloves which are also protected by a thin layer. Regarding flavor, Inchelium garlic is considered the benchmark variety. The cloves have a mild and savory aroma and their flavor is neither mellow nor too pungent and provides a rather rich and robust taste with a medium level of spiciness, even when eaten raw. Cooking the garlic simply brings out more of the garlic's depth. Inchelium garlic can grow to almost three inches wide and weigh several ounces when mature. As a result of their hefty size, it takes the bulbs longer to cure.
Inchelium garlic is harvested in the early summer then cured for a few months making it available in the late summer and early fall months.
Inchelium garlic is an award-winning softneck variety of garlic. Softneck varieties botanically known as Allium sativum var. sativum are also known as artichoke garlic. Artichoke garlic varieties include the supermarket-standard varieties generally known by consumers simply as, garlic. As a softneck variety Inchelium garlic will not produce a firm flower stalk though its soft neck and coloring makes it ideal for producing braided garlic with. In the United States Inchelium garlic was a National 1990 Rodale taste test winner for softneck varieties.
Garlic such as Inchelium has antibiotic properties known to fight off certain viruses, bacteria and intestinal parasites. It contains the powerful compound known as allylic sulfide which is being studied for its ability to ward off certain forms of cancer and help support healthy cardiovascular function.
Inchelium garlic can be prepared in a variety of ways both raw and cooked. Raw Inchelium garlic is naturally stronger than cooked. Crushing, chopping, pressing or pureeing Inchelium garlic releases even more of its oils providing a sharper, more assertive flavor than slicing or leaving it whole. Garlic can be a supporting ingredient in numerous dishes, but does especially well as the central flavor in compound butters, dressings, sauces and salts. Roasting Inchelium garlic will enhance its flavor and add a subtle sweetness. Pair Inchelium garlic with rich ingredients and those that can readily absorb its flavor such as cheese, cream, olive oil, seafood, grilled meats, poultry, eggs, tomato, potatoes, spinach and fresh herbs such as basil, sage, parsley and oregano. To store keep Inchelium garlic in a cool dry place away from moisture, if stored properly Inchelium garlic should keep for six to nine months.
Inchelium garlic is an heirloom variety that has been designated as an endangered food by Slow Food USA’s Ark of Taste. Through the Ark of Taste Agricultural Conservation program, Inchelium garlic is being introduced to farmers and growers to cultivate a following and a demand for a garlic that was once common and now nearly unknown.
Inchelium garlic received its given name based on its origins of discovery. Its historical relevance is profound, it has been identified as the oldest strain of garlic grown in North America, having been grown far before the arrival of English settlers. It was found originally on the Colville Indian Reservation in Inchelium, Washington. Today Inchelium garlic can be found sold under its true name (not simply, garlic) throughout the Pacific West and Northwest United States.
People have spotted Inchelium Garlic using the Specialty Produce app for iPhone and Android.
Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
Santa Monica Farmers Market
Shawn FulbrightNear Santa Monica, California, United States
About 401 days ago, 8/17/16
Spotter's comments : Inchelium Garlic spotted at Santa Monica Farmers Market.
Bear Foods Natural Market, 125 East Wood in Avenue Washington, United States
About 710 days ago, 10/13/15
Spotter's comments : What a treat to find this oldest North American garlic which is Native to the Inchelium, Washington area of the Colville Indian Reservation. :-)