Our garlic harvest starts in May, when we begin pulling Garlic Scapes; the flower stalk of hardneck garlic varieties. The Garlic Scapes harvest only lasts for a few weeks. Garlic Scapes have many uses, and Garlic Scape Pesto is wildly popular. Learn more about Garlic Scapes at this page of our web site.
During the month of June, we harvest the traditional Garlic bulbs. In the early part of the season, we feature fresh garlic (also known as un-cured garlic). The fresh garlic has not been dried, or "cured", and is very popular for its moist texture and vibrant flavor. You can use fresh garlic in all the same ways as you would cured garlic.
We grow several varieties, with emphasis on gourmet hardneck garlics which are prized for their rich flavors. We offer German and Romanian strains of porcelain hardneck garlic. New for 2021, we have also added Chesnok Red hardneck garlic. It is prized as an exceptional garlic for roasting and baking.
In addition to hardneck garlic, we also offer Italian softneck garlic. Softneck garlics typically have a milder flavor and may have smaller cloves than most hardneck varieties.
For a new taste and texture sensation, Roasted Garlic has a creamy texture and savory "umami" flavor.
It's super easy:
Option 1: Slice the top off the head (bulb) of garlic and wrap in foil. Several bulbs can be combined in the foil wrap. Before completely wrapping, drizzle olive oil on the cloves and season with a pinch of salt and pepper.
In a pre-heated 400 degree oven, roast the garlic until golden and soft (about 40 minutes).
When cooled, the soft garlic will easily squeeze out of the cloves... add to any dish you can imagine.
Option 2: You can separate the garlic bulbs into individual cloves and roast them on a parchment-lined baking sheet. The cloves will roast quicker than full bulbs, so monitor closely. You want the cloves to be fork-tender and golden. It may also be helpful to reduce the oven temperature to around 350-375 degrees.
Garlic bulb sliced before roasting.
Individual garlic cloves prior to roasting.