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.
Red Toch Garlic
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This item was last sold on : 05/26/17
Red Toch garlic produces a large white bulb with red and pink streaks running vertically down the exterior. The wrapper of the inner cloves is also streaked with color. Bulbs contain between six and eighteen cloves with the inner most cloves being very small in size. Well known for its superior flavor Red Toch is not as pungent as other varieties of garlic and is mild offering minimal heat yet a complex, preferable garlic flavor.
Red Toch garlic is available in early summer through mid-winter.
Red Toch, also known as Tochliavri, is an artichoke variety of garlic and botanically a member of Allium sativum var. sativum. Artichoke garlics are the most commonly seen varieties of garlic and are popular with both growers and consumers. They rarely bolt when growing and therefore devote more energy to producing full and flavorful bulbs, rather than reproducing. Like many artichoke cultivators the early harvest date of Red Toch garlic is part of its popularity as well. Red Toch is sought after by garlic enthusiasts for its ideal garlic flavor and is believed by many to be the perfect garlic in terms of flavor.
Red Toch garlic is rich in allicin, a chemical compound responsible not only for garlics well known scent and flavor but for an array of health benefits as well. As a natural antibiotic it fights off infection and fungus and is being studied for its ability to support healthy cholesterol levels and ward off certain cancers.
Red Toch garlic can be used both cooked and raw though its mild flavor makes it ideal for use in raw preparations. Red Toch lends well to garlic spreads, salad dressings and pesto sauces. Roasting it whole will enhance Red Toch garlic’s complex flavor and impart a caramelized sweetness to the cloves. Red Toch garlic works well in cream, butter and olive oil based sauces, with herbs such as basil, sage and parsley, with tomatoes, onion, eggs, poultry, shellfish and robust cheeses. To store, keep Red Toch garlic in a cool dry place and use within three to six months.
Red Toch garlic’s namesake is a nod to the small village in the Republic of Georgia where it was first grown, Tochliavri. The town is also the birthplace to the father of garlic expert and enthusiast Chester Aaron who has written books on garlic and grows over thirty-two different varieties from seventeen countries.
Red Toch garlic is native to the Republic of Georgia, which lies south of Russia between the Black and Caspian Seas. As is the nature of most artichoke garlics, Red Toch grows well in most environments and does just as well in relatively warm winter climates as it does in cold winter climates. Red Toch is a very adaptable variety of softneck garlic that can sometimes produce a hardneck while under stress from extremely hot conditions.
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