Everyone loves fresh GARLIC!!

Fall is the best season for growing garlic. Just like tulips, garlic cloves planted in fall quickly develop roots, so the little plants are well established by the time cold weather stops their growth.

Growing Hardneck Garlic

Hardneck garlics are known for their extreme hardiness. In warm climates the heads of hardneck garlic may be smaller than they would be in climates with bone-chilling winters, but you’ll still get a good harvest, and interesting garlic flavors. To improve the yield, cut off the tall flower scapes after they begin to curl around on themselves. The scapes are delicious in salads or salad dressing, and they can even be pickled. When you cut off the scape, the plant puts its energy into producing garlic cloves instead of flowers.

Growing Softneck Garlic

Softneck garlic normally doesn’t produce a flower scape, which may account for its natural tendency to produce more cloves and to mature a little earlier than hardneck types.

When it’s time to plant spring-flowering bulbs, it’s garlic-planting season, too. Plant in the fall for harvest the following spring, summer, or early fall. Like tulip and daffodil bulbs, garlic cloves should be planted with the pointed end up. Plant them three to four inches deep and six inches apart. That’s it: your garlic harvest is assured.

Coming in September

Sicilian Artichoke Garlic

(Softneck)

Artichoke garlic has a mild to spicy flavor, that like its color can change with growing conditions. The head colors range from pearly white to purple streaked, although not as showy as purple stripe hard-necks, artichokes have the advantage of being brandable! October – November: Plant cloves in the ground 3 – 5 weeks before the first frost, you can plant in the spring but run the risk of heads being smaller.

Inchelium Red Garlic

(Softneck)

Four to five clove layers with 8-20 cloves. Bulbs over 3 inches possible. Mild but lingering flavor with a tingle. Inchelium Red has a somwhat flattened bulb-shape. A large bulbed and vigorous strain; our best selling Artichoke. In a 1990 taste test at Rodale kitchens this one was a top rated softneck.

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Early Red Italian Garlic

(Hardneck)

Dependable and attractive large bulbs. Cloves are fat, round and milk-white. This garlic variety produces 6-10 large cloves per bulb that are fairly mild with a little garlic spiced flavor which intensifies during storage. Easy to grow, more quickly maturing, and stores usually up to 8 months if handled properly.

Chesnok Red Garlic

(Hardneck)

Chesnok Red adds a sweet garlic flavor without heat to dishes. It has an distinct smell, more like a roasting sweet onion than a garlic. 8-12 cloves per head.

Music Garlic

(Hardneck)

Music is a hardneck variety, identified by a stiff, woody stem running through the center of the bulb. Each bulb is tightly wrapped in layers of porcelain white, thin, papery skin. Average of 4 to 7 extra large cloves per bulb.

Roasted Garlic

INGREDIENTS: 1 large head garlic, Olive Oil, Salt & Pepper.

DIRECTIONS: Preheat oven to 400°. Slice off top of the head of garlic. Drizzle with oil and season with salt and pepper. Wrap in foil and place in a shallow dish.

Roast until golden and soft, 40 minutes. Let cool then squeeze out garlic cloves and use on everything.

Elephant Garlic

Elephant has a tall, solid, flowering stalk and broad, flat leaves. The cloves are milder and sweeter than true garlic varieties and have a yellow hue. Elephant garlic is often thought to have the flavor of onion and leeks mixed with soft notes of garlic. Elephant garlic can be used raw or in cooked applications as it is often treated as a vegetable versus an herb because it is so mild in flavor. Roasting, baking or grilling will enhance its flavor, and its large size makes it perfect for slicing and deep frying to make garlic chips. 4-5 cloves per 1/2 Lb./ 6-9 cloves per 1 Lb.

Don't forget the SHALLOTS!!!

In stock NOW!!

Mature bulbs range from 1-4 in in diameter. Will produce well in a variety of climates. Its delicate sweet onion flavor is prized by gourmet chefs and revered in French cooking. Easy to grow! Plant In Fall and harvest the next summer, or plant very early in Spring for a mid-summer harvest. Can withstand heavy freezes. Will keep for well over a year with proper storage conditions. Amazing yields! ~30 cloves per pound.

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