Elephant Garlic and Red Shallots

(Allium ampeloprasum)
Not really a true garlic, Elephant garlic is more closely related to the leek family. Its common name probably came from its giant size. Each big clove can be almost the size of a whole head of regular garlic!

Elephant Garlic flavors most dishes with a softer, less intense flavor than regular garlic. Perfect for a mellow, sweet garlic taste that doesn't overpower other ingredients. Bake the big cloves and spread their succulent roasted interiors to top bruschetta or baked potatoes. Excellent for soups and stews. Medium to late maturity.

See All Garlic and Shallots

1/2 lb. bag (4-6 large elephant garlic planting cloves)

(Allium cepa)
Red Shallots reliably produce plump, juicy, teardrop shaped red-skinned bulbs with shiny, coppery-red skins and white flesh with faint red rings. They have a delicious sweet, nutty flavor that shines when sauteed in butter or olive oil, caramelizes beautifully, and they will cook down to add subtle notes that enhance every dish without ever dominating it. Red shallots are nice in cooking with wine and/or a great addition to homemade vinaigrette. These are long keepers: Stores 6-9 months 

Smoother and sweeter than either onions or garlic, shallots add special savor and a distinctive finish to dishes that subtly enhances and blends favors without overwhelming them. If onions cause digestive upset, you'll find sweet, nutty, red shallots easier on the stomach. Each individual planting shallot multiplies to produce a large cluster of plump, succulent shallots.

See All Garlic and Shallots

1/2 lb. bag (4-6 full heads)