Bulbs

Garlic

Rose Du Lautrec
Silverwhite
A beautiful Creole with a very unique flavor. It has a modest amount of pungency, perhaps 3 or 4 on a scale of 10, so it is a warm garlic but not a hot one. Its flavor is what separates it from the others; It has a deep sort of muskiness but with an influence of dijon mustard or a hint of horseradish.
Bulb wrappers are thick and creamy white. The cloves; however, are a beautiful mahogony color with elongated tips. This very imperial looking garlic has a taste as bold as its looks. It has the full flavored musky character with only a moderate bite early in their storage life but the bite increases the longer they set.
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Inchelium Red
German Extra Hardy
A mild but lingering flavor with a tingle and a pleasant aftertaste. In taste tests at Rodale kitchens this was a top rated softneck. Large bulbed vigorous strain with several layers of cloves. Discovered on the Colville Indian Reservation, original source unknown. Four or five layers of cloves with up to 20 cloves per bulb.
Also known as German White, Northern White and German Stiffneck is a large, beautiful and well-formed porcelain garlic. Rich, garlicky, hot.
German Red
Pehoski Purple
German Red is a full-bodied, strong and spicy garlic. The easy-to-peel cloves are wrapped in fawn colored skins. A widely popular variety that sets
the standard for true garlic flavor.
Marbled purple stripe. 5-7 Large Fat Cloves/Bulb
Heirloom garlic passed down through generations in the Polish community in Stevens Point Wisconsin. Garlic flavor: intense when raw and gets milder into an earthy garlic flavor when roasted and sautéed

Lorz Italian
This medium-large Italian artichoke is unusual in color, taste and storability. It ranks 4-5 on the garlickiness scale and 8 on the pungency side. It has a semi-rich flavor and a lot of bite that just increases with age and it stores well for 6-8 months. It can be very hot and strong.

Onions

Red Marble
Gold Coin
Small, flat, red cipollini with a thin neck.
Red Marble's dark red color goes deep into the rings
Very flat, yellow. Matures to a small-medium, yellow cipollini onion, avg. 1 1/2-3" diam. x 3/4-1" depth. Pungent, but deliciously sweet when cooked.
Walla Walla
Bianca Di Maggio
The pride of Washington State! They were brought to Walla Walla, Washington by a French soldier brought from Corsica, Italy over a century ago. Bulbs have relatively low sulfur content. Sweet as the Vidalia or 1015Y Texas Super Sweet,.
A strain of the classic Italian specialty. Avg. 2-3" diameter x 1 1/2" depth. White cipollini onions are best young with green tops. Very sweet and mild. . Perfect for soups, salads, pickling, cooking, or grilling as kabobs. 
Deep Purple
Cabernet
Deep red-purple buncher that is highly colored at any temperature.

Early medium-large globe-shaped onions with deep red color. Good internal color, mostly single centers.
Conservor Shallots
Nabechan
Reddish-brown, single bulb shallots.
These shallots have a high, round shape and are suitable for long storage.

Better flavor than other bunching onions. Sweeter, more complex flavor. Upright plants with uniform, thick shanks and no bulbing. Nabechan is a traditional Japanese variety grown for its high quality.
Zebrune
A heritage variety that has recently been revived. Torpedo shaped, with superbly coloured pinky-brown skin. Often called ‘banana’ shallots in the cookbooks and are increasing in popularity for gourmet cooking. Excellent eating quality with a mild and sweet flavour. Delicious when used either raw in salads or cooked with good-sized bulbs useful for storing.
Bleu de Solaise
Torpedo shaped, with superbly coloured pinky-brown skin. Often called ‘banana’ shallots are increasing in popularity for gourmet cooking. Excellent eating quality with a mild and sweet flavor. Delicious when used either raw in salads or cooked with good-sized bulbs useful for storing.