The largest of all tree-borne fruits, jack fruit is oval-shaped and knobbly-skinned. This fruit can weigh up to eighty or ninety pounds.
The Lobster mushroom is actually a parasitic hybrid of the fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes.
Kettle River Garlic
Inventory, lb : 0
Kettle River garlic is a hefty variety producing large heads and bulbs, their size quite robust compared to many garlic varieties. The bulbs grow around the garlic's central scape in two layers, a characteristic artichoke types are known for. When even slightly peeled the aromatics of the garlic permeate immediately and linger. The flavor of Kettle River garlic is rich and intense with earthy garlic notes and a smooth subtle finish.
Kettle River garlic is available during the summer months.
Kettle River garlic, also known as Kettle River Giant is a softneck type of garlic and botanically known as Allium sativum var. sativum. In horticulture trade softneck garlic is further divided into two main types of garlic: silverskin and artichoke. Kettle River garlic is classified as an artichoke variety, a name which serves as a descriptor of the way the cloves of this variety grow in an overlapping manner. Softneck types are the varieties of garlic that get blanketed under the common name garlic. They are known as the supermarket varieties of garlic as they are prolific in production, have longer than average shelf lives and can be shipped readily with ease.
Kettle River garlic is rich in allylic sulfide, a compound which is being studied for its ability to help support healthy cardiovascular function.
Kettle River garlic can be prepared in a variety of ways, both raw and cooked. Raw Kettle River garlic is stronger than in cooked form. Crushing, chopping, pressing or pureeing it releases even more of its oils providing a sharper, more assertive flavor than slicing or leaving it whole. Kettle River garlic can be a supporting ingredient in numerous dishes, but it also does especially well as the central flavor in compound butters, dressings, sauces and salts. Roasting Kettle River garlic will enhance its flavor and add a caramelized sweetness. As a softneck variety Kettle River is a popular type for producing garlic braids as well. Kettle River garlic pairs well with rich ingredients and those that can readily absorb its flavor such as acidic fruits and vegetables, fresh herbs such as basil, sage and thyme, avocado, onion, poultry, beef, soy sauce, tofu, starches such as potato, pasta and bread, and both soft and hard cheeses. To store keep Kettle River garlic in a cool dry place away from moisture. An excellent keeper it will store whole for six to eight months.
An American garlic variety, Kettle River garlic is believed to have gotten its name from the region it was originally found growing, near the Kettle River in northeast Washington State.
Kettle River garlic is a rare heirloom cultivar that was discovered growing in the pacific northwest region of the United States in the 20th century. All garlic cultivars are considered to be derived from hardneck varieties of garlic that evolved in Central Asia in a region garlic researchers refer to as “the garlic crescent”. Kettle River garlic thrives in a variety of climates, even tolerating cold winters, which contributes to its adaptability and longevity as a cultivar. Its primary source of cultivation is in California, where 80% of the garlic in the United States is grown.
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Near Tualatin, Oregon, United States
About 239 days ago, 12/24/16