Natural Garlics grown with love and care
DEPOSIT REQUIRED GOURMET BLACK GARLIC
Black garlic is a type of “caramelized” garlic (in reality, browned by the Maillard reaction rather than truly caramelized) first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic (Allium sativum) over the course of several weeks, a process that results in black cloves. A premier gourmet garlic. Due to the time to grow, ferment and clean.
Not cleaned or peeled – $10.00/lb
Peeled and Cleaned – $16.00/lb
GOURMET GARLIC BEING PLANTED FOR FALL 2018
GREEN GARLIC (Spring and Early Summer)
Green garlic is simply immature garlic and looks like a slightly overgrown scallion or green onion.
This rare porcelain strain hails from the Armenian village of Hadrut Karabach near the Azerbaijan border. Beautiful, symmetrical bulbs characterize this gorgeous garlic. Armenian’s fine plump cloves are loaded with earthy, intense flavor when enjoyed raw. Baked, Armenian retains its rich, full-bodied garlic flavor.
Early White has a semi-rich and grassy flavor. Good heat. Cal-Early is one of our “work-horse” varieties we depend on, year after year, for fresh market and garlic braiding.
12-18 cloves per bulb, artichoke type, a flash of hot garlic pungency, California Early slightly smaller size, clove skin color varies from light pink to white to light brown, long storage through March, best variety for braids, commonly grown in California for storage and peeling garlic.
Regularly wins acclaim and awards as one of the best tasting baking garlics. It is very sweet and tasty when cooked. This garlic is a good garlic for basic cooking. Chesnok Red adds a sweet garlic flavor without heat to dishes. It has a distinct smell, more like a roasting sweet onion than a garlic.
Originally selected by Chet Stevenson from an abandoned garden site in Tonasket, Washington in the 1960’s. A good raw garlic for folks who want garlic flavor without being overpowered, full flavored.
Early Italian Red
This mild, artichoke variety originated in southern Italy and produces large heads of creamy, sumptuous garlic. True to its name, Early Red Italian cuts the waiting for delicious garlic for sauces, pesto’s and enjoying raw.
The flavor is rich and complex with a bit of heat which is long lasting but seldom harsh tasting.
Georgian Fire organic hardneck garlic has an exceptionally hot flavor when eaten raw – which makes it a great choice for salsa. Like most porcelains is a large and beautiful garlic with a rich robust flavor that is strong and has a lingering aftertaste.
Plants are very hardy and grow tall and produce large scapes. Bulbs have almost pure white wrappers and produce very large cloves. Flavor is hot when raw, but medium when cooked. A bit hotter than music.
Russian Red Garlic
The raw flavor is intense and big up front. Heat is long lasting like a hot pepper. Many claim it to be the perfect garlic flavor. Originally from Doukhobor, Russia. The standard of flavor in the Rocambole garlic’s
Brought to the U.S. before 1900. Good enough to eat raw! Starts with some heat but it fades to a pleasant after taste. When roasted it is mild and sweet with little aroma and perfect texture. This has become a favorite for garlic connoisseurs and chiefs.
Thai Fire Garlic
Their flavors are bold, pungent and aromas equally strong. Their fiery flavor will mellow with cooking. It has a complex, full flavor with rising heat level. Hot!!!
A large growing purple stripe garlic with a mild garlic spice that is great for sautéing or roasting with a creamy sweet garlic flavor with a smooth buttery texture. Its high sugar content gives it an overall sweeter flavor that’s easy on your stomach. Not and overpowering garlic flavor, but provides just a savory flavor.
NEW ADDITIONS FOR 2018
Originally from Italy. Nice Artichoke garlic. Produces large scapes small compact bulbs. More flavor, less heat.
Korean Mountain (Asiatic) Really beautiful bulbs with very large cloves. Full flavor with an extra sharp initial burst of heat; the tingle fades quickly.
A very flavorful, with a robust garlic taste. More mellow than most other Purple Stripes.
Turban hardneck variety. Turbans are a sub-species of Artichoke garlic. Thai Purple has moderate to strong heat, especially when eaten raw. The outer skin is pinstriped with attractive silky white and amethyst stripes. Early harvest.
It originated in the heart of the Transylvania Mountains and has nice plump cloves. It has a hot garlic flavor. The skin is dappled with lavender and pale white.
Dutch Yellow Shallots
Dutch Yellow Shallots have copper skins and and creamy yellow flesh. Uniform in size and are excellent keepers. Tender and spicy, with a pungent raw flavor that mellows and sweetens when cooked. Plant in fertile, well-drained soil.
Used by great chefs to bring out the flavors of seafood, meats and vegetables.
Prolific plants produce an abundance of 1-2″ diameter bulbs that are sweet and similar to a green onion flavor. Very mild in flavor, never overpowering. French Red is naturally sweet and adds color to your favorite recipes.