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.