« Korean Red | Main | Gypsy Red »
Vekak Czech garlic on the left is very pungent on the nose but surprisingly mild tasting when cooked. Skin colour is striking - an intense purple that goes to the outer wrapper.
The Colorado Black on the right is cased in a white wrapper which when divided yields around 9 cloves with a deep, dark purple skin which may explain the black in the name. Stronger tasting than Vekak Czech, it's not so pungent when crushed.
TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d83451656869e200e554d997d58833
Listed below are links to weblogs that reference Vekak Czech & Colorado Black:
This is only a preview. Your comment has not yet been posted.
As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.
Having trouble reading this image? View an alternate.
| Mon | Tue | Wed | Thu | Fri | Sat | Sun |
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | |||
| 5 | 6 | 7 | 8 | 9 | 10 | 11 |
| 12 | 13 | 14 | 15 | 16 | 17 | 18 |
| 19 | 20 | 21 | 22 | 23 | 24 | 25 |
| 26 | 27 | 28 | 29 | 30 | 31 |
The skin color on Vekak Czech is sometimes more than just purple. Sometimes it's a mix of colors, like purple, red and a little yellow. Gypsy Red garlic can also sometimes have similar colors.
Have you ever seen the stained glass in the cathedral in Prague? The colors of this garlic sort of made me think of that.
I think the taste is very good, but not that exciting or unusual.
Posted by: Patrick | September 03, 2008 at 10:28 AM