Garlic

Garlic, Whole Colossal

Available year-round.

Colossal garlic is large, beautiful bright white color garlic. The garlic is pleasing not only to the eyes but as well as to the taste buds. It has a thin, smooth skin protecting the delicious pungent cloves.

Garlic, Elephant

Available early in the fall months.

Elephant garlic is one of the late-season variety and it is not a true garlic. Its size may be nearly quadruple the size of a regular bulb, and its flavor is much milder and sweeter than regular garlic – slightly garlicy, but without the sharp, pungent taste. Once cooked it becomes somewhat sweet, like a cooked onion. Because the flavor is less intense, elephant garlic isn’t a suitable substitute for regular garlic.

Garlic, Black, Peeled

Available year-round.

Peeled garlic gloves.

It’s a delicacy of sweet meets savory. Black garlic is sweet with a mix of molasses-like rich and tangy undertones. It has a tender, jelly-like texture that melts in your mouth – it is uniquely delicious.

Produced in California using local finest quality garlic.

Garlic, Black, Whole Bulb

Available year-round.

Whole colossal garlic.

It’s a delicacy of sweet meets savory. Black garlic is sweet with a mix of molasses-like rich and tangy undertones. It has a tender, jelly-like texture that melts in your mouth – it is uniquely delicious.

Produced in California using local finest quality garlic.

Garlic, Black, Paste

Available year-round.

Garlic paste.

It’s a delicacy of sweet meets savory. Black garlic is sweet with a mix of molasses-like rich and tangy undertones. It has a tender, jelly-like texture that melts in your mouth – it is uniquely delicious.

Produced in California using local finest quality garlic.

Onions

Onions, Cippolini

Available year-round.

Cippolini means “little onion” in Italian and indeed they are! Cippolini onions are smaller in size, flat, and pale-looking onion. The flesh is a slight yellowish color and the skins are thin and papery. The color of the skin ranges from pale yellow to light brown.

Cippolini onions are the sweeter onion, much more sugar than regular onions. Because of its sweetness, they make great whole caramelized onions.

Onions, Green / Scallions

Available year-round.

Green onions and Scallions are no difference than one another. Green onions have a milder taste than regular onions. The white parts of the green onions contain the most intense flavor. They can be used raw or cooked both green and white parts.

Onions, Red

Available year-round.

Deep purple outer skin and reddish flesh, red onions lead more towards the sour-end of the flavor spectrum. Despite the color different, red onions are fairly similar to yellow onions in flavor, though their layers are slightly less tender and meaty. Red onions are most often used in salads, salsas, and other raw preparation.

It is recommended to soak red onions in water before serving to avoid the astringent flavor it offers.

Onions, White

 Available year-round.

White onions have a sharper and more pungent flavor than yellow onions. They also have a thinner, more papery skin.

White onions can be prepared just like yellow onions, but they are best minced and added to raw salsas and chutneys.

Onions, Yellow

Available year-round.

Yellow onions are the most popular cooking onions. They are commonly used in stews, soups, and meat dishes, offering an excellent flavor when cooked. They tend to have a nice balance of sweet in their flavor, becoming sweeter the longer they cook. Yellow onions have a golden-pale papery skin on the outside and a white flesh.

Onions, Pearl Red

Available year-round.

Red pearl onions have reddish-purple skin that’s similar in color to large red onions. Usually, they’re milder in flavor than white pearl onions.

Pearl onions are petite in size, comparable to a large marble. They have a mild onion flavor. They are sheathed in dry, papery skins and can be used as an alternative to your regular onion. It is commonly used after the boil and add to soups and stews or creamed dishes.

Pearl onions make a great addition to salads and may also be pickled or marinated.

Onions, Pearl White

Available year-round.

White-skinned pearl onions are most common, though goldish in color. Mild and sweet, pearl onions are delicious eaten whole.

Pearl onions are petite in size, comparable to a large marble. They have a mild onion flavor. They are sheathed in dry, papery skins and can be used as an alternative to your regular onion. It is commonly used after the boil and add to soups and stews or creamed dishes.

Pearl onions make a great addition to salads and may also be pickled or marinated.

Onions, Sweet “Vidalia”

Available during the Spring months.

Sweet onions look similar to average yellow onions, but they are certainly not the same. While they may look similar, they taste entirely different than yellow onions do. They lack the sharp, astringent taste of other onions and really do taste sweet.

Because of its sweetness, sweet onions tend to be more perishable than other varieties and should be stored in the refrigerator to preserve its shelflife.

Onions, Calcot

Available during mid-fall to early winter months.

Calcot onion is a type of scallion or green onion. Calcot onion is longer than other green onion varieties and offers a juicier consistency sweet flavor.

Shallots

Shallots, Whole

Available year-round.

Shallots taste somewhat like a common onion, but they are sweet and milder with a hint of garlic. Like onions, when sliced, raw shallots release substances that irritate your eyes, causing your eyes to tear.

For information about seasonality and availability, please inquire with your VegiWorks’ Sales Representative for more details.