May— green garlic
June— garlic scapes
July— fresh garlic
August- October— 24 varieties of certified organic, heirloom garlic
Here is our complete garlic variety listing for summer & fall 2019. Garlic is harvested at peak maturity in mid-July, cleaned with love, and cured for several weeks in our garlic barn before heading out into the world.
Applegate Artichoke is a superb mild and richly-flavored heirloom garlic. It is a great choice for garlic or any dish where you want just a a touch of garlic flavor. Averages 12-18 cloves per bulb.
Bogatyr Marbled Purple Stripe was originally picked for seed stock at a market in Moscow, Russia. It tastes mild at first but then bites with a bit of heat at the finish. Bogatyr yields smaller bulbs, but has only 5-6 cloves in most heads, so the dark brown-purple cloves are large.
This beautiful purple bulb from the Republic of Georgia is know for its mild, creamy flavor when cooked. Bulbs average 7-10 cloves. Chesnok Red won “best baking garlic” in taste tests conducted by Rodale, Sunset Magazine, Martha Stewart and others.
Creole Red Artichoke is a winner of many taste tests and is the only creole variety we have for market in 2018. Creoles have excellent flavor, great for raw use in salads and marinades. They also have magnificent bright pink red clove wrappers and store exceptionally well. Creole varieties grow small bulbs in northern climates like ours, but are extremely long storing, often lasting through the next year's garlic harvest.
This mild variety originated in southern Italy and produces large heads of creamy, sumptuous garlic.
Elephant Garlic is not garlic! It's a bulbing leek that people love for its mild flavor and massive clove size. Mild, onion-like flavor and more palatable than many garlics to some people when used raw. Huge heads with large cloves that caramelize well. Elephant garlic grows beautiful white scapes that remind us of the Allium flowers people plant as bulbs in town. Elephant garlic is a very long keeper and a good way to round out your local organic garlic supply to last through spring when green garlic is back again!
German Extra Hardy Porcelain garlic is one of our happiest garlics. Good ol' Michigan winters get along with this hardy variety very well. Porcelain garlics are famous for having only 4 or 5 cloves per head. That means less time peeling in the kitchen! In testing porcelains are the densest garlics and research scientists identify them as a superior medicinal garlic. Porcelains store through December.
German Red is a full-bodied, strong and spicy garlic that reliably produces large, satiny white and purple heads. The easy-to-peel cloves are wrapped in fawn colored skins.
Idaho Silver is a variety we're introducing to our farm in 2018 in our search for great long-keeping garlic. The bulbs are a beautiful creamy silver color with reddish-pink cloves hiding inside. It is mild and sweet when baked.
Italian Late Artichoke has a pleasing, rich garlic flavor. It's bulb is tight, with light-colored wrappers over fat round outer cloves. Good for braiding. 8-12 cloves/bulb. Lasts until the New Year.
Inchelium Red Artichoke has a mild flavor and scored the highest rating in Rodale's test kitchen. Hailing from the Colville Indian Reservation in Inchelium, Washington, this garlic is a large and beautiful artichoke variety. They lack symmetry, but are very photogenic. Inchelium Reds have large heads with four or five layers of cloves and up to 20 cloves per bulb.
Killarney Red Rocambole garlic has a strong, nutty flavor with thin, mahogany clove wrappers that are easy to peel.
Lorz Italian Artichoke is one of only three garlic varieties listed in Slow Food's Ark of Taste, a catalog of delicious foods facing extinction. Slow Food has been instrumental in educating the food-eating and food-growing community about the importance of biodiversity as an essential tool in creating a healthy environment and defending our future against climate change. We grow Lorz Italian and the two other Ark of Taste garlic varieties in support of Slow Food's mission. We want to preserve diverse garlic genes.
Montana Zemo is the largest garlic we’ve ever grown! It’s a hardneck porcelain, great flavor, and just plain huge.
Music Porcelain is the allium family's gift to cooks-- large cloves wrapped up in a pink package. Music's slightly spicy flavor is hot raw and sweet roasted. 4-5 cloves per head and stores through December.
Purple Italian Rocambole garlic is as beautiful as it sounds and has a medium garlic flavor that is excellent for baking. It averages 7 cloves per bulb and peels easily.
What does Pyong Yang look like? It’s a secret! This variety originally comes from North Korea. It has 6-8 cloves per bulb that are light brown with a rosy purple blush. The flavor is pleasantly nutty when baked.
Romanian Red Porcelain adds a long lasting hot and spicy bite to any dish. It has an excellent flavor with a strong nutty after taste. Its heat and fiery flavor compliment Mexican dishes, and it is the perfect partner to ginger in Asian dishes. Use this garlic to make hot barbecue sauces, marinades, pickles, and relishes.
We first became interested in Siberian Purple Stripe garlic when I saw it advertised at the Ann Arbor Kerrytown Farmer's Market as an immune booster. In one garlic study Siberian was found to have the highest allicin content of its competitors. Allicin is the compound in garlic that supports normal cholesterol levels, boosts the immune system, and enhances circulation.
Silver Rose Silverskin is a beautiful color and one of our two longest-storing garlics. We grow a ton of it because we want to keep our local, organic garlic in our kitchen until the next garlic harvest twelve months later. It 's a very clean garlic with little after taste. Rosy-skin bulbs have both large and small cloves.
Spanish Roja is a large-sized rocambole hailed as the archetypal garlic flavor. It's strong, hot, and spicy with large cloves-- about 8 per head. Rocamboles have thin papery wrappers and large cloves making them easy-to-peel in the kitchen. Spanish Roja stores through December.
First found by my garlic farming mentors at a booth at the Saugerties, NY Garlic Festival. It packs some heat but finishes mild and almost sweet. Caramelizes well. A favorite! This was one of three garlic varieties used by The Brinery in their wildly-popular Garlic Sauerkraut.
Ann Arbor Porcelain garlic is the garlic that made me fall in love with growing garlic. I shared it with my neighbors. I mailed it to my uncle in Colorado. The joy I found pulling this beauty out of the ground each July-- during our mid-summer garden harvest lull-- made me want to grow this tenacious plant with my children and share it with my community. Porcelains typically store through December, but I've kept this variety hanging on its stem in my kitchen through May.