The garlic is a little smaller than normal this year due to the extreme heat and drought but it looks good. (harvesting in 100+ was a treat!) We should have harvested a bit earlier than we did but the garlic had to wait for our scheduled vacations so a few of the thin skinned varieties have a few less wrappers than normal. We also did not do our usual washing of the bulbs this year as we didn’t feel it would be good to get them wet at harvest with temps over 100 and the garlic half cured in the ground already so they don’t quite sparkle as much as usual. For 2012 we will not be selling our garlic by individual bulbs as we have in some prior years. We do wish we could continue to sell it that way but garlic is only our hobby and unfortunately there just is not enough time in the day for everything. Our kids are growing up too fast and we don't want to miss out on spending time with them. (and of course we have real jobs that we love too) For 2012 we will be selling 5 bulbs per variety as a unit; there is no limit to the amount of garlic you can order and there is no wholesale discount. The unit of 5 bulbs will be a mix of sizes and range in size from 1.5" to over 2.5" as measured at harvest depending on what is available that variety - some are naturally larger or smaller varieties - creoles for example are naturally much smaller while a variety like Music is naturally much larger. We do have some smaller bulbs (over 1" but under 1.5") that we we may offer for sale in groups of 10 small bulbs later in the season if we have time. It is also possible that at the end of the season that we can offer mixed random bags of the odd left over bulbs as we did last year but that is unknown at the moment too. ......................................................................................................... .....Here are a few tips for operating our online catalog................................. Click on the arrow in the drop down box to highlight the size bulb you'd like and then click on the "buy" button; that sends you to the shopping cart. There you can enter the quantity you’d like and click on “update cart” to save your new quantity. If you don't click "update" the quantity will stay at 1. When you are finished please remember to click on the “confirm order” button or your order will not be received. You will receive an automatic confirmation email almost immediately when your order is successfully placed. If you do not receive it then you either missed the “confirm order” button or entered an incorrect email address so please check with us. We will request payment after we calculate shipping charges just before shipping begins in mid August or so. Often we can save you money by using flat rate boxes rather than an automatically calculated rate. Larger orders can also be sent UPS if you prefer. If you prefer to pick up, put that in the notes section and we will let you know which days we have set aside for pick ups - we usually set up a couple weekend days in August. If you have any problems using the catalog please email us and we’ll help you out. Please remember, garlic is our hobby so we don’t have a staff available for immediate assistance but we will do our best to reply as soon as we are able.

Ever wonder what we do with the few odd leftover bulbs of the already sold out varieties? We offer bags of 10 randomly chosen bulbs with name labels on the bulbs so you will know what they are. It's a good way to try new varieties or they are great if you're not sure what you wanted. The bulbs are a mix of sizes of what's left over so there may be a few split bulbs or odd shapes in the bunch but they're still good to either plant or sample. The bags usually contain anywhere from 5 to 10 different varieties although we do try to do 10 different varieties in each to keep it interesting if we possibly can. SORRY, WE ARE UNABLE TO TAKE REQUESTS FOR SPECIFIC VARIETIES OR TYPES FOR THESE RANDOM BAGS.

Each year we have a number of garlic orders placed that are abandoned and not paid for so at the end of the season we make these bags of garlic available for purchase to others after we have tried several times without success to make contact to see if they are still wanted. The drop down box will list the varieties that we currently have available from these cancelled orders. Check back later too as we have a few more that may be added soon. Anyone care to give these guys a home before we make them into garlic powder?

Artichoke Variety Originally collected by Dr. Peter Hanelt in the Republic of Georgia in 1986, via John Swenson in 1989. SSE 37 Averages 19 cloves per bulb.

Artichoke Variety Originally from Piecanza in northern Italy. Averages 12 cloves per bulb.

Creole Originally from Sulmona in the Abruzzo region of Italy. The color of the cloves on this one is really pretty! Averages 8 cloves per bulb. Note: creoles normally produce small bulbs when grown in a cold climate but we think the flavor of them is superb!

Artichoke Variety This may be more correctly named Ail de Pays Geres however we have it listed as the name came to us so you can decide what you prefer to call it. It can have some pretty striping on the bulb wrappers. The history on this one has been lost according to our original source for it but he says the flavor is outstanding so we are looking forward to sampling it! Averages 8 cloves per bulb.

Amish Rocambole (Rocambole) An Amish heirloom variety originally from Wisconsin. Produces nice large good looking bulbs with rosy pink and brown stripes on the bulb wrapper. Eaten raw, we would say it has a classic rocambole flavor with medium tingle and heat and a very subtle sweetness. The mild aftertaste fades quickly. When cooked it adds a nice mild garlic flavor to recipes. Averages 9 cloves per bulb.

Hardneck Variety It was shared by a fellow garlic lover who described it as having been grown by a friend’s family in Wisconsin for as long as they can remember by several generations. The garlic seems to have lost its name over the years (if it ever had one) so for our record keeping purposes only, we call it Unknown WI Heirloom. It has a nice flavor so it is a keeper for us. Averages 11 cloves per bulb.

Armenian (Porcelain) This very popular and large cloved. Originally from Silva Baghdassarian in the Armenian village of Hadrut Karabagh near the Azerbaijan border. Averages 5 cloves per bulb.

(Asiatic artichoke hardneck variety) This variety has been a great performer. It’s a variety originally from South Korea and is positively wonderful in baked dishes; it's our favorite garlic for lasagna. The taste when baked is somewhat sweet with a bit of a baked sweet garden pepper flavor to it. It is positively breathtaking if eaten raw. It is one of our all time favorites. Averages about 5 cloves per bulb.

(hardneck) Originally brought back from a market in the Andes mountains of Peru and introduced and shared with us by Boxcar Farm in Llano, NM. Averages 7 cloves per bulb.

Rocambole Said to have a flavor similar to German Red and is listed in the Seeds of Diversity Catalogue as a heritage variety. We started this one from bulbils and we should be first offering it for sale in 2012. Averaging 5 cloves per bulb for us so far for us.

(Asiatic) Originally introduces by Ron Engeland in 1992. SSE 302 We love cooking with the nice big cloves on this one. Averages 6 cloves per bulb.

(rocambole) Raw it has a bite that tingles on the tongue and mellows to a sweet aftertaste. Cooking with it or roasting it really brings out its sweet garlic flavor. We think it tastes just like garlic candy! Easy to peel brown clove wrappers are striped with purple. We've had great luck with long storage with this variety with some bulbs lasting through April. Averages 11 cloves per bulb.

(porcelain variety) A strong garlic with a hot bite raw that produces large dark purple skinned cloves. We really love the flavor of this one; the heat mellows a bit with cooking but still provides a great garlic presence and a little zing. It is supposed to be a good one for growing in cold winter climates. It is a medium to late keeper. Averages 6 cloves per bulb.

Belarus (Marbled Purple Stripe) The plants have dark green foliage. It is one of the first Purple Stripes to emerge. Mild Flavor. Averages 8 to 12 cloves per bulb.

(aka Blanik) Glazed Purple Stripe 2011 is our first harvest of this one. Originally obtained from Czech Collection of Dr. Boris Andrst, Port Jefferson, New York. SSE 214 Averages 7 cloves per bulb.

Turban Originally purchased by at the Hongqiaoschichang Market at the Temple of Heaven in Beijing, China. SSE 215. Averages 9 cloves per bulb.

Bogatyr (Marbled Purple Stripe) A garlic with few cloves, with dark purple/brown clove colors. The flower stalks are sometimes red tinged. It’s said to be the longest storing of the marbled purple stripes. Originally from Moscow. Averages 4 cloves per bulb.

Brown Saxon (Rocambole) This is a unique Rocambole with large brown cloves; harvests late. Double cloves are rare. A strong character and a great storing qualities. This one is eye watering hot when eaten raw with heat that reminds you of a super hot pepper; it definitely cleared our sinuses! It holds it's flavor well when cooked and the heat isn't nearly as intense after cooking. Originally from the Republic of Georgia; Gatersleben #K 7116. Averages 7 to 9 cloves per bulb.

(marbled purple stripe variety) Brown cloves with a hint of rose blush and no stripes. Average 6 cloves per bulb with nice shape and size. Raw garlic has a strong initial bite that mellows to a very pleasing smooth garlicky finish. We really love this one in garlic mashed potatoes at our house. Originally from Moldova. Averages about 4 to 5 cloves per bulb.

Brown Vesper (Marbled Purple Stripe) Originally an old R81, from the former USSR. It is mild and sweet, almost fruity when baked; hot and spicy raw. Averages 6 cloves per bulb.

(aka Burgundy) Creole Variety Originally introduced by an Oregon grower. SSE 136. Averages 15 small cloves per bulb. Note: creoles normally produce small bulbs when grown in a cold climate but we think their flavor makes them well worth growing.

Bzenc (Marbled Purple Stripe) aka Bzenec Originally from the Czech collection of New York grower Dr. Boris Andrst. SSE218 This one retains garlic flavor well when baked. It’s very spicy raw with the heat building quickly. Averages 6 cloves per bulb.

(rocombole hardneck variety) It has a classic garlic flavor, with a nice hot spicy tang to it. It’s hot, spicy, strong and garlicy. It’s originally from the Carpathian Mountains of Southwest Poland. Averages about 8 cloves per bulb.

(purple stripe) This variety was found and shared with us by the folks at Boxcar Farm in Llano, NM, who were told about it by their local postmaster in the summer of 2004. It was found near Chamisal, NM, growing wild along a acequia (community ditch). It is described as having a fantastic, rich flavor. Averages 8 cloves per bulb.

(artichoke variety) Long storing, large bulbs. Originally from the village of Chamiskuri, Chobi Province, Megrelien Region, Republic of Georgia. Gatersleben #K 6035. Averages 15 cloves per bulb.

Hardneck variety We have been growing this one out for a few years but 2012 is the first year we are offering a small quantity. This variety grew in a Cherokee village near Dohlonaga, Georgia, and we are told that it can be found most everywhere the Cherokee camped along the footpath they call the Trail of Tears. Our start came from a friend who obtained it from a Cherokee gentleman who had grown it for 50 years and whose mother had grown it for many years prior to that. We learned that the garlic was traded by the holy folks who made medicines and that you can sometimes find it growing wild along the trade routes along the rivers and in the lonely places across America.

Hardneck variety We are not really sure on the story with this one and whether it's also one that's referred to as the Cherokee variety we grow as it came with this particular spelling. It is however one that is said to have been grown by the Native Americans for generations and has a similar history as our Cherokee variety. The clove coloring seems to vary often even within the same bulb and some of them are stunning to look at as shown in the photo. It's a smaller bulbed variety for us so far however we have just started growing it so it could still be adapting to our climate. We will learn more about it as we grow it.

(standard purple stripe hardneck variety) aka Shvelisi This is another one that has done consistently well for us. It’s said that this is one of the best cooking garlics. It is very flavorful, having won “best baking garlic” taste tests conducted by Rodale, Sunset Magazine, Martha Stewart and others. It holds its shape and retains flavor well when cooked. It has large easy to peel cloves. At our house we've observed a fantastic storage life with this hardneck, typically lasting well through April and into May. Originally from Shvelisi, Republic of Georgia. Averages anywhere from 8 to 14 cloves per bulb depending on the size of the bulb.

China Stripe (Turban) Delicate purple stripes adorn this attractive bulb. Some of these bulbs can be a work of art in themselves and can be very eye-catching. Nice mild flavor. Originally from a market in SE China. Averages 7 cloves per bulb.

(silverskin softneck) Said to be a very early season garlic and is said to mature late May/early June if fall planted, we have found for us it is ready at the normal harvest time however. Eaten raw this one has a good burn to it, the tingle on your tongue will linger for awhile with this one. It has a good solid garlic flavor and it retains a bit of heat when cooked. Averages 9 cloves per bulb and cloves are arranged in a double layer in the bulb.

(Turban artichoke softneck variety) It stores quite well and the clove wrappers are very colorful. This is a very pretty garlic with nice sized cloves. Eaten raw it has great garlic flavor without being too hot and spicy; we think it has a bit of a nutty flavor to it. This is a great one to eat raw as it's so tasty you're almost tempted to sit and eat the cloves plain as snacks! It's also one that doesn't have a long aftertaste to it. Averages about 10 cloves per bulb.

(softneck variety) This one tends to act like a hardneck variety for us and send up scapes quite often, that will sometimes happen in a cold climate. An early maturing variety, it may be ready for harvest 4 to 6 weeks earlier than the other varieties. It has fat cloves that can be striped or solid depending on soil type. Eaten raw, it has a nice mellow flavor that is best described as a "solid" garlic flavor - described best as what comes to mind when you think of "good garlic," it has almost a buttery taste to it and a pleasant mild aftertaste. It stores for at least 4 to 5 months. Averages 5 cloves per bulb.

Chrysalis Purple Garlic (hardneck) aka GSF #79 Originally from Chrysalis Farm in Viroqua, WI. It''s said to be a dependable variety with large heads and easy-to-peel cloves. Eaten raw it has an immediate tingle that makes you expect some real heat however it doesn't get very hot at all. The tingle lasts a long time with this one. We'd call it more of a medium on the heat scale - it's a great one if you like the tingle but not the extreme heat. The initial garlic flavor is mild but it slowly builds in your mouth and lasts for awhile. Cooked, we think the flavor is really outstanding. The garlic flavor intensifies with cooking and it retains just a tiny hint of a tingle. We think it's amazing roasted and it makes some of the best garlic mashed potatoes we've ever had! It is one of the first that we plant in the fall and one of the last to be harvested. 6-10 cloves per bulb.

Hardneck rocambole 2012 is the first year we will offer some of this for sale. We have been growing it out from bulbils for a couple of years now and finally have some extra smaller bulbs we can share - close to 1.5" size. It’s been increasing in size each year so it will be fun to see how it eventually turns out as it appears it has some nice potential. It is said to have a smooth taste and a medium bite. It is listed in the Seeds of Diversity Canada catalogue of heritage varieties. (and of course I forgot to take a photo of it at harvest time so please enjoy a photo of our cat guarding the garlic while you imagine a garlic bulb)

(purple stripe) This one is a beautiful and wonderfully tasty sometimes candy-striped hardneck grown for decades by an elderly gentleman in Rocky Ford, Colorado. Very nice in cooking, keeps its flavor and has just the faintest hint of sweetness to it. Averages 8 cloves per bulb.

Hardneck marbled purple stripe This is another garlic from our bulbil starting project that we have been growing out for a couple years and 2012 is the first year we are offering some extras for sale. This year they are smaller 1.5” bulbs as they are still in the development stage and have not yet reached their full potential but they have been developing nicely and we are looking forward to the final outcome. It is listed in the Seeds of Diversity Canada catalogue of heritage varieties. Again, I forgot a photo so here is a photo of a bulbil at sunset instead.

Czechland Race (Rocambole hardneck) An early emerging Rocambole. Mild when baked with the flavor slowly developing into an assertive, but pleasant taste. Raw it's described as hot with a sharp zap and a lingering flavor. Averages 9 cloves per bulb.

A cute little hardneck variety that we started with one bulb – the one pictured – we need to get an updated photo of this one. 2012 is the first year that we are offering some of our extras for sale of this variety. We are anxious to continue growing it and finally tasting some of it this year!

Hardneck, purple stripe variety This is a new one for us for 2012 so we only have a very limited quantity to offer and are still learning about this one ourselves. We are looking forward to tasting it and learning more about it - and snapping a photo of a clean peeled bulb too as this dirt stained photo is the best available at the moment but it should give you an idea of what it’s like.

So far, so good, and no Doghouse Garlic to offer in 2012 thankfully, but we'll leave the story up as a reminder to be careful not to mix up your varieties! It seems that a certain gentleman garlic farmer who shall remain nameless (see photo) caused a little mix up of all of the Georgian Crystal with a portion of the German Porcelain during harvest. So the 2009 exclusive Doghouse Garlic is a mix of those two wonderful varieties. This un-named gentleman garlic farmer will be doing a lot of camping this year until the Dog House Garlic variety is sold (hence the name) so if you’d like to help him move back indoors before winter in Wisconsin hits or if you’re up for a good garlic mystery this is the variety for you. Note: it did sell out and he was able to move back into the house before winter.

(purple stripe) Said to have a fiery initial flavor that mellows to a pleasant after taste. From virus free seed stock, we were very impressed with it's performance and the size of some of the largest bulbs we harvested. Averages 7 cloves per bulb.

(turban variety) A true Turban type from Republic of Tahzikistan. Large, plump cloves initially produce hot bite on tip of tongue when eaten raw. Great for cooked dishes as it holds up well. Very early maturing. Bulbil capsules can have light red stripes. Averages 8 to 11 rose-brown to mahogany cloves.

Early Portugese (Turban) An early maturing variety. The bulb wrapper is lightly striped. It has a slightly sweet taste, mild yet full bodied garlic flavor with just a hint of heat but it doesn't actually burn - it's really kind of fun. We were really impressed with how much flavor this one has yet it's not one that has a lot of aftertaste that you'll be tasting hours later! It really retains it's flavor and shape nicely in cooked dishes. Averages 7 cloves per bulb.

Elmer’s Topset (Porcelain) An old heirloom type originally obtained from a small market gardener in Cherry Valley NY. Averages 4 huge cloves per bulb.

(hardneck, marbled purple stripe variety) We were formerly calling this Red Estonian but after conferring with the original source in Denmark the proper English version of the name has been decided to be Estonian Red. We are very impressed with this one. It produces large bulbs and has a very nice smooth pleasing garlic flavor to it. Eaten raw it has an initial tingle on the tongue that mellows quickly. This is our favorite garlic for shrimp scampi. It was originally discovered by by a Danish seed saver in market in Tallinn, Estonia, and is also known as Estisk Rød or Red Estisk in Denmark. It's said to be the largest variety of garlic bulbs grown in Denmark. It has a very good storage life for a hardneck, we have it available in our kitchen through April. Averages 6 cloves per bulb.

(turban) Originally found in a Samarkand, Uzbekistan bazaar. USDA W6 1862; SSE 30 Averages 7 cloves per bulb. We should have some small bulbs to add of this one later in the 2012 season.

Fireball (hardneck) Spicy flavor, originally from Poland, an average of 6 plump red skinned cloves in a purple bulb wrapper for which it is named. It is said to be a great one for seasoning soups and meats.

Hardneck porcelain variety 2012 is the first year we are selling some of this. It’s one from our bulbil project that we have been growing out for a few years now. It is said to have good strength and taste and is listed in the Seeds of Diversity Canada catalogue of heritage varieties.

(porcelain variety) Originally from East Germany. Gatersleben #ALL 264. An exceptionally versatile garlic. Excellent baked flavor without being too hot raw. Averages 4 to 6 cloves per bulb.

(softneck - silverskin variety) This is a normally small garlic with many cloves and a bold flavor. The origins of this garlic are unknown, shared with us by Nick Delforte who received the seed from another Western New York region garlic farmer, Mark Bownam. Averages 17 cloves per bulb.

Turban This one is reported to be a long keeper and moderately spicy. 2011 is our first harvest for this one. Averages 8 cloves per bulb.

Hardneck marbled purple stripe variety 2012 is the first year that we are offering some of this one for sale. We have been growing it out from bulbils for several years. It originated in Poland and was originally introduced by the Plant Introduction Station at Washington State University.

George (Rocambole) An old heirloom garlic from Detroit Lakes, MN. The bulb wrappers have the most interesting pattern of purple speckles on them; it’s a really pretty garlic with good flavor. This one can produce some very huge bulbs. Averages 7 to 11 cloves per bulb.

(porcelain hardneck variety) This has been a good grower for us from the beginning. It has large bulbs and cloves and has a mild flavor when eaten raw and a smooth buttery flavor when roasted. It is a long storing garlic. It is originally from the Gatersleben Seed Bank (#6819), also known as Cichisdzhvari. Averages 5 to 6 cloves per bulb.

Georgian Fire (Porcelain hardneck) Similar to Georgian Crystal except averages 5 to 8 cloves per bulb. A raw taste is strong with a pleasant hotness. A good salsa garlic or salad warmer. (AKA Cichisdzhvari #4)

German Extra Hardy (hardneck) It would appear that we forgot to plant this one for 2012 as we found the seed in a basket in the barn. Oops! If any seed is still good we will replant it and see how it does for 2013. If not, no biggie as we've often thought it's the same as several of the large porcelain types we are already growing. This porcelain isn't too hot, makes 4-5 very large cloves per bulb. Averages 4 cloves per bulb.

(hardneck variety) This is another variety that Nick Delforte was kind enough to share with us. He's been growing it for many years on his land in Shortsville, New York from seed he received from Pete's son Sam Loiacono, another Western New York garlic farmer. Averages 5 to 7 cloves per bulb.

German Mountain (Rocambole) This one is also said to be known as New York White. (Although it is definitely different than the softneck variety that we grow as New York White) Very nice size bulbs. Averages 8 cloves per bulb.

(porcelain hardneck variety) This is one more that has consistently produced nice big bulbs with large easy to peel cloves. The flavor is really good and it has a long storage life. It's one of our absolute favorites for using raw or only slightly cooked - absolutely amazing in Bruschetta! Averages 6 cloves per bulb.

(rocombole hardneck variety) This variety has done well for us from the beginning. It has large cloves and is easily peeled. The flavor is hot and spicy at first and mellows quickly. The most amazing thing we've found with this garlic is that it's so full of flavor but yet there is no garlic after taste to it. It's one you won't be tasting for hours afterwards even if eaten raw. It is from old time gardeners of German descent in Idaho. Averages from 6 up to 12 cloves depending on size of the bulb.

(aka Germinador) Creole Variety This smaller variety is originally from the South of France. It is described as being very mild with good flavor. Good for those who don’t like a lot of heat or a very pungent garlic – great for eating raw. It is said to be the longest storing of all the Creoles and Creoles are longer storing garlics than most anyway. It is described as an excellent garlic for French cuisine for those who want to cook with authentic ingredients. Note: creoles normally produce small bulbs when grown in a cold climate but we think their flavor makes them well worth growing. We should have some small bulbs available of this one later in the 2012 season.

(artichoke variety) Originally from SW Peleponnesus, Greece. SSE 137 Averages 6 cloves per bulb.

(rocambole) This one has a very hot taste that will leave your mouth tingling for awhile. We also think it has a slight underlying nutty flavor to it. We really like this one, it's a great one to use in salsa. Originated in Slovakia. Averages 10 cloves per bulb.

(artichoke softneck variety) It is a large bulbed vigorous strain with several layers of cloves. In a 1990 taste test at Rodale kitchens this was a top rated softneck. Discovered on the Colville Indian Reservation, original source unknown. It has a mild but lingering flavor with a tingle. It can be used for making garlic braids. It has four or five layers of cloves with 8 to 20 total cloves possible per bulb.

Artichoke Variety Said to have a robust flavor with a hint of sweetness and taste great raw. It is said that it enjoys water, easy to grow, especially in cooler climates. Grown for 30 years on the San Juan Islands. Averages 14 cloves per bulb.

(softneck variety) This was shared with us by a friend and this is our first year of growing it and it seems like a keeper. It’s said to have an extra tight wrapper which makes it good for storage as well as nice fat cloves. It’s supposed to be a good one for braiding. Averages about 7 cloves per bulb.

(softneck variety) Pete Loiacono brought this garlic with him when he arrived from his homeland of Italy in 1912. Pete passed the seed from his garlic to family members and close friends and Nick Delforte has graciously shared it with us. We think it has a mild fresh garlic flavor with a combination of salty and sweet coming to mind - it has a spicy flavor but it's not hot at all; it's quite unique. Averages 10 cloves.

(softneck variety) A smaller variety with some red streaking on the bulbs. It has a good true garlic flavor and has a long storage life typical of the softnecks. Averages 7 cloves per bulb.

This is a new one for us for 2012. The history of this one has been forgotten by our seed source for it however they describe it as having a smokey and long lingering flavor, not hot. We look forward to giving it a taste.

Japanese (Asiatic) A very unique strain, similar to Elephant Garlic in appearance. Plants form bulbil capsules to 20 inches in length. Giannangelo Farms obtained this rare garlic from an elderly Japanese farmer in Western Washington. Averages 4 to 5 cloves per bulb.

Softneck variety A new variety for us in 2012. This was originally found by our friends at Boxcar Farm growing unattended in an old Santa Fe garden that had been abandoned for 40 years. It is described as having nice big cloves and fantastic flavor and having a nice long storage life. They say this is a must try so we are looking forward to trying it ourselves!

Kazakhstan (hardneck) Early season. Proudly bearing the name of its homeland, Kazakhstan belongs to a group of older varieties from which commercial garlics have probably originated. The sturdy, tall plants are said to mature 3-4 weeks earlier than mid-season varieties like Music however we did not observe that here, it seemed to be right on schedule with Music here at our farm. This one has consistently produced some nice looking good sized bulbs for us regardless of the weather conditions. This one has always produced nice sized pretty bulbs for us. It's like a prettier version of Music in that respect. Averages 6 to 8 cloves per bulb.

(creole) Described as a hot garlic with purple stripes and fat cloves. Averages 5 cloves per bulb.

(rocambole) This variety was kindly shared with us by a fellow garlic lover and was originally purchased in Union Square Market in NYC. It is the variety grown by Keith Stewart, author of “It’s a Long Road to a Tomato” and is the variety he tells the story of in his book that he started out with from his neighbor. Averages 8 cloves per bulb.

Kettle River Giant (Artichoke) This artichoke softneck can grow quite large, up to four inches at times. It has been a long time heirloom garlic grown in the Pacific Northwest. Cold winters are not a problem. The wrappers are a beige-white with pink overtones. Being a softneck, it also stores quite well. It has a medium heat and a rich taste, not unlike some hardnecks. Averages 12 cloves per bulb.

Khabar (Marbled Purple Stripe) Originally collected from Kharbarofsk, Siberia. This garlic is mild and creamy baked, good in mashed potatoes. It has a nice flavor raw with heat easing into a burst of flavor. We are very impressed with the flavor - to us it had a very very mild initial tingle with a hint of sweetness followed by a very pleasing mild garlic flavor and as a bonus, it didn't have any lingering aftertaste. Averages 6 cloves per bulb.

(hardneck) There is an interesting story about a garlic mixup with this one - another garlic grower, Carl Kidwell, originally got this variety years ago from a supplier believing it was Brown Tempest. After some discussion and comparison it definitely wasn’t that and the records from the original source were no longer available so it’s a mystery. But whatever it is, it has such a fantastic flavor that it’s too good to give up on so it’s being referred to as Kidwell Heirloom. The flavor reminds you a bit of BBQ sauce, it’s really quite interesting and good. Good enough that the original name doesn’t really matter, it stands on it’s own. Averages 6 cloves per bulb.

(rocombole hardneck variety) This has been an incredible performer for us, we’ve really gotten some tremendous size from these bulbs and the flavor is outstanding. The bulbs are large and easy to peel making them a favorite in the kitchen. The original source of this variety is unknown. Averages about 10 cloves per bulb.

(purple stripe) Originally collected in mountains above Kitab, Uzbekistan. SSE 51 This is one that we personally really enjoy growing and eating. We love the big clove size for cooking! Averages 5 cloves per bulb.

Hardneck porcelain variety - Shared with us by Travis Weedman of Bloosquall Garlic Farm. He originally purchased this from a man named Klaver in NY a few years ago. He said it’s been named German Red but it isn't even close to any he’s seen so Travis gave it the name. It's not like our German Red either but it certainly tastes good enough to keep growing it! We think it reminds us of Georgian Crystal. Averages 6 cloves per bulb.

Korean Mountain (Asiatic) Really beautiful bulbs with very large cloves. Full flavor with an extra sharp initial burst of heat; the tingle fades quickly leaving you with a nice mild aftertaste. Averages 5 to 7 cloves per bulb.

Krasnodar Red (Rocambole) A hardneck from Krasnodar Russia near the Black Sea. Medium to large bulbs. Cloves are tan with hint of red. Hotter taste than Krasnodar White. Eaten raw it has a medium tingle and heat with strong pungent flavor. We prefer this one for use as a cooking garlic as it stands up well and the garlic flavor deepens and mellows and it adds a good garlic presence in dishes. Averages 6 to 9 cloves per bulb.

Krasnodar White (Porcelain) Nice garlic taste, not too hot. From southern Russia near the Black Sea. Averages 4 to 6 cloves per bulb.

Kuty (Rocambole) A smaller clove garlic with a wonderful and HOT taste. This little guy will fool you. Original strain from Slovakia. Averages 8 to 10 cloves.

Kyjev (Porcelain) Originally from the Czech collection of New York grower Dr. Boris Andrst. Averages 4 to 5 cloves per bulb.

Creole Originally from Andalusia district of Spain. Averages 8 small cloves per bulb. Note: creoles normally produce small bulbs when grown in a cold climate but we think their flavor makes them well worth growing. We should have some smaller bulbs of this available later in the 2012 season.

(purple stripe we believe) We've been unable to uncover the history of this one but it's been grown in Minnesota for awhile so it doesn't mind our Wisconsin winters. Averages 10 cloves per bulb.

(porcelain) Great taste and very good for storage. Eaten raw it is immediately flaming HOT! The heat fades quickly though - as fast as you can reach for a drink it stops instantly. (it's kind of fun actually) It has a really good garlic flavor with a nice mild aftertaste. Cooked, it holds it's flavor very well and we'd call it medium strength - not too hot or overpowering, just a great flavor. It usually produces 4 to 5 streaked and lined cloves per bulb. Averages 8 cloves per bulb.

(porcelain hardneck variety) This has consistently been a very good producer for us. The bulb and clove size is large and it’s a really good looking garlic. The flavor is great too, it’s described as hot and pungent with a lasting bite. It is originally Gatersleben #684 and was originally collected near Leningrad in far western Russia. Averages about 5 cloves per bulb.

Softneck silverskin variety New for us for 2012. This one is described as having a classic Italian flavor that people love. It’s reported as preferring mild winters however the flavor is so good that it’s worth growing in colder climates even if the bulb sizes don’t reach their full potential that they will in a warmer climate. We are really looking forward to tasting this one!

Lorz Italian (artichoke) aka Lorz An old heirloom variety, the Lorz family brought this plant to Washington State's Columbia River Basin in the early 1900s from their home in Italy. It isn't too hot, a bit spicy, warm and rich; definitely smoother than a hardneck. Averages 12 to 15 cloves per bulb.

Lotus (Turban Strain) This one retains some heat baked. Raw, the heat stays with you. Originally from a market in SE China. Averages 7 cloves per bulb.

(aka Machasi) Artichoke Variety Originally collected in 1982 from village of Machasi, SE of Cageri, Cageri Province, Lecchumi Region, Republic of Georgia. Gatersleben #K 5873; SSE 179 Averages 13 cloves per bulb.

Hardneck porcelain variety This is one that we’ve been growing out for a few years in our bulbil project and will finally have a small quantity to share in 2012. We are still learning about it ourselves so stay tuned. Until then, we think the name is rather fun.

Hardneck porcelain variety This is one that we have been growing out from bulbils for a few years and have a very limited quantity to offer in 2012. It looks like a nice medium sized porcelain type with about 4 or 5 cloves similar to Georgian Crystal. We are looking forward to tasting it.

(hardneck) This one originated from Sand Hill Preservation Center and was grown from first year rounds from bulbils. We're really impressed with it's performance so far and that it made divided bulbs very quickly. It is very flavorful and not too hot, it has a slight hint of sweet to it. Raw it rather of reminds us of summer sausage - strange huh? This one doesn't seem to leave a garlic after-taste in your mouth either. Averages 6 to 11 cloves per bulb depending on bulb size.

(rocambole) This was shared with us by our friend Martin, thus the name. It’s been grown in Wisconsin since the early 1980’s and the original source is unknown. It is positively the largest, prettiest garlic we’ve ever grown with it’s blue and purple striping on the skins. And, it’s as tasty as it is pretty. Averages about 10 cloves.

Hardneck Variety Originally found in the Soviet Union. Averages 9 cloves per bulb. We really like this one so far.

(Hardneck) This one has large vigorous plants with fairly easy to peel cloves. It was one of William Woys Weaver's discoveries in the Mennonite communities of eastern Pennsylvania, used there for flavoring pickles. Originally came to this country from Silesia (now part of southern Poland) in the 1740s. Averages 10 to 15 cloves per bulb.

Merrifield Rocambole (rocambole) A Hardneck with a flavor all its own. Crisp describes it well. Averages 7 cloves per bulb.

Metechi (Marbled Purple Stripe) The plants are more upright and broader leafed than others and has large bulbil capsule and bulbils. The bulbs are nicely colored and very firm. Cloves are few, but large and fat, with blushed and lined skins that are thick. Long storing. Raw it tastes fiery but ends with a pleasing finish. Averages 6 cloves per bulb.

(aka Mexican Red Silver) Silverskin Softneck Variety Originally from the now defunct Porter and Sons Seed Company of Stephenville Texas. SSE 108 Averages 15 cloves per bulb. This one appears to be very similar to the creoles and produce small bulbs in a cold climate so far for us.

Montana Carlos (hardneck) A nice light pink color with a hot start that mellows out. Good in soups on those cold days. Stores well. Averages 7 cloves per bulb.

(rocambole) This strain is said to produce consistently extra large bulbs. Full rich garlic flavor. Eaten raw, it's mild at first bite with a good fresh garlic flavor to it and then it develops a sudden burst of medium heat that dissipates just as quickly as it appeared. (it's actually kind of fun to bite into a clove of this one just to experience it) It has a decent storage life for a hardneck lasting through March for us in our kitchen with the same juicy burst of cutting into a freshly harvested clove of garlic. Averages 8 to 10 tight cloves per bulb.

Purple Stripe Variety It is originally from Chile and the bulb wrappers can have a purple coloring to them. Averages 9 cloves per bulb.

(creole) Originally obtained at farmer's market in Morocco. Averages 10 cloves per bulb. Note: creoles normally produce small bulbs when grown in a cold climate but we think their flavor makes them well worth growing.

Silverskin Variety Originally obtained from Seeds of Change. SSE 321 Averages 15 cloves per bulb.

(porcelain hardneck variety) The flavor is good, sweet and pungent, very hot when eaten raw. It is an Italian variety brought back to Canada by Al Music in the 1980s from his homeland. It has consistenly produced some very large bulbs for us and is super easy to grow; not fussy at all. When people see this one they often wonder if it's Elephant Garlic. Averages about 5 cloves per bulb.

Hardneck variety The 2012 season is the first year we’ve grown this one. This variety is said to have been grown for over 20 years selecting for the largest bulbils each year. It was originally grown for it’s topsets (or bulbils) as they are said to get HUGE and they have been used to grow “green garlic” for the farmer’s markets by other growers. The garlic itself is said to get very large as well. We haven’t tasted this one yet so we can’t comment on the flavor but we are really looking forward to trying it.

New York White (artichoke softneck) A great garlic for braiding. This is a traditional favorite with New York's Italian market gardeners, who often call it "Polish White." The skin has a purple blush. It is said to be substantially more winter-hardy and more productive and disease resistant in the North and East. Averages 8 to 10 cloves per bulb.

Nootka Rose (Silverskin) Nootka Rose is a beautiful bulb, silky smooth skins with some pink blush on outer cloves. Great flavor for a softneck variety. It has a long shelf life and makes for a great looking braid. Originated at Nootka Rose Farm on Waldron Island in the San Juan islands of Puget Sound, Washington. Averages 14 cloves per bulb.

Hardneck Porcelain To us, it appears quite similar to German Hardneck or German Extra Hardy - both of which we really enjoy. Averages 9 cloves per bulb.

Hardneck porcelain variety 2012 is the first year that we are offering some of this one for sale as we have been growing it out from bulbils for a few years now. It is said to be one of the hottest porcelains. We tried a bit raw and it did have a bit of a tingle too it but it didn't seem horribly hot. It had a nice flavor that didn't seem to linger for longer than wanted. It is listed in the Seeds of Diversity Canada catalogue of heritage varieties.

Northern White (Porcelain) A very easy-to-grow hardneck garlic producing large bulbs with fat elongated cloves. The full-bodied spicy flavor makes it superb for roasting. Easy to peel. Stores well. Averages 6 cloves per bulb.

(purple stripe) An heirloom topsetting garlic from Oklahoma that can produce some nice large bulbs. It is said to be one that does well when planted from bulbils as well as cloves. It has a mild heat with a nice garlic tang that lingers on your tongue and has a great classic flavor. Averages 8 cloves per bulb.

(rocambole) Extremely robust Rocambole from Great Lakes region of Canada. aka Puslinch. It has a robust flavor with a bit of lingering heat to warm it up a bit. It has a good storage life for a hardneck variety, lasting into March and April in our kitchen. Averages 8 cloves per bulb.

Ontario Purple Trillium (Rocambole) Said to be an early maturing garlic, it’s supposed to be one of the first ready for harvest each year. It was ready for harvest about the same time as the rest of our garlic here in Wisconsin however. It’s said to be quite hot and “pack a ferocious punch” and also described as “a veritable garlic inferno.” Averages about 9 cloves per bulb.

(softneck) A maritime NW Heirloom, said to have a hot flavor, a slight purple cast on bulb wrapper skins. Averages 7 cloves per bulb.

Hardneck This is said to have come from a remnant colony of one of the principal town sites of the Osage Indians in mid-Missouri some 9 generations ago. It is said that they used this for medicinal purposes at the time. The flavor is strong and robust. Averages 8 cloves per bulb.

(rocambole) This variety was shared with us from the folks at Boxcar Farm in Llano, NM. It has been grown Penasco, NM, for at least 40 years. The aroma is said to be wonderful when it’s crushed or pressed and sauteed in butter. Its flavor is described as gentle enough that it can be eaten in large quantities almost as if it were a vegetable. We are very impressed with this one so far. Averages 8 cloves per bulb.

(porcelain hardneck variety) It is a very hot spicy garlic; eaten raw it's almost eye watering, fire-breathing hot! Don't worry though, the burn doesn't linger long enough to become annoying so don't be afraid to try it. This one really has some great flavor to it and is great for use in salsa. It produces nice sized bulbs with easy to peel cloves. It's a hardneck that has a great storage life lasting well through April and beyond for us in our kitchen. Averages about 5 to 6 cloves per bulb.

Persian Star (Standard Purple Stripe) Originally from a Samarkand, Uzbekistan bazaar in the late 1980's. This one has some vivid clove colors. The outer bulb wrapper is sometimes smooth white but the inner wrappers are purple streaked. It has red-tipped cloves with marbled streaks on a whitish or yellow-brown back ground. Eaten raw, it has a very pleasant flavor with a mild spicy zing, we really like it. It holds up well to cooking and maintains it's texture and flavor. As an odd sidenote on flavor, we found out accidentally that the flavor of this one raw combines really well with dark chocolate - strange but true. Averages 7 cloves per bulb.

Pescadero Red (Creole) Beautiful, symmetrical bulbs with brilliant color cloves. This has a really nice solid classic garlic taste with an intial heat that fades quickly to a mild aftertaste with no lingering burn. It retains a nice classic flavor with cooking as well. Averages 7 cloves per bulb. Note: creoles normally produce small bulbs when grown in a cold climate but we think their flavor makes them well worth growing.

(porcelain hardneck variety) This variety seems quite similar to Music although the skins covering the cloves often have a pretty pink color to them. This one has consistently produced nice large bulbs for us and has been very carefree to grow. It has good garlic flavor too with big easy to peel cloves. Averages 5 cloves per bulb.

Softneck artichoke This one is supposed to be a good choice for making garlic braids and is said to be famous for it's flavor. The bulbs can get large and we now do have some large seed stock for our own use next year now that it’s starting to adapt to our soil and climate. In 2012 we are offering some of the smaller sized bulbs for the first time. It’s another one we obviously need to find a photo of but until then, here is a photo of one of my favorite spring peonies to enjoy in case looking at all this garlic is becoming overwhelming.

Pitarelli (Rocambole) Good yielding and said to resistant to bottom rot so it might be a good choice if you are growing in an area with a little more moisture. Averages 7 cloves per bulb.

(purple stripe) Originally collected in 1989 by John Swenson along Pskem River valley in the mountains near Pskem, Uzbekistan. SSE 55 Averages 3 or 4 cloves per bulb.

(purple stripe hardneck variety) This has been a great performer for us. It is also one of our personal favorites for flavor and is our favorite garlic for making fresh pesto. It's really good for eating raw - full of flavor but not overpowering or too hot. It was originally known as Mchadidzhvari #1 from Republic of Georgia. Averages about 10 cloves per bulb.

Rocambole Said to have a strong flavor. This is another that we have been growing out from bulbils and developing over the last couple years. We are impressed with it so far; we think it has potential for making some really large bulbs. Listed in the Seeds of Diversity Canada Catalogue as a heritage variety. Averages 4 cloves per bulb.

Rocambole Said to have a good flavor and described as “more lively than Spanish Roja.” We have been growing this one out from bulbils and 2011 is our first offering of it. It is also listed in the Seeds of Diversity Canada Catalogue as a heritage variety. Averages 6 cloves per bulb.

Pyong Vang (Asiatic) aka Gatersleben #K 7041 Originally from Pyongyang, North Korea. It forms a 7 to 10-inch beak on bulbil capsule. The cloves are light brown with a rosy purple blush and elongated tips. The bulbs are blushed and purplish striped. It has a light pleasant flavor with mild heat raw. Said to be longer storing than most Asiatics. Averages 7 cloves per bulb.

Purple Stripe Variety Originally from Republic of Georgia. Collected in an area between the Black Sea and the Caucasus Mountains. Interesting tidbit of information – this variety is reported to be capable of producing true seed in a lab – most garlic cannot. (Rosewood is the only other that is said to be able to that we are aware of.) Averages 7 cloves per bulb.

Red Grain (Standard Purple Stripe) We've found it to be a good performer and grows to a good size bulb. Originally from Chichisdzhvari, Republic of Georgia. Averages 8 cloves per bulb.

(Turban artichoke softneck variety) This is said to mature slightly later than other Turbans and stores longer; it lasts at least through April for us at our house. It is exceptionally fragrant, sweet and a little spicy baked. It starts hot raw and continues to build. This is another personal favorite of ours for making garlic powder and for making spaghetti sauce. Originally from Nimarazeni in Republic of Georgia. Averages 6 to 9 cloves per bulb.

Red Rezan (Glazed Purple Stripe) aka Rezan The bulb color is a dark glazed purple with a tinge of gold. Strong lasting flavor, but not hot and no aftertaste. Originally from south Moscow (Republic Of Russia). Averages 9 to 12 cloves per bulb.

(artichoke softneck variety) aka Tochliavri, Russian Red Toch, Tochliaupi, or Tochliauri This is a popular variety that was first collected in Rep. of Georgia near the town of Tochliavri. We are impressed with the flavor of this one and found out by accident that this one makes some really fantastic garlic powder! Clove wrappers are streaked with red and pink. Averages about 7 cloves per bulb.

Rocambole This is a variety that was originally found growing wild in Klamath County, OR, by Big John’s Garden . It can produce some really nice sized bulbs and has some really robust garlic flavor that can stand up to cooking. Averages 11 cloves per bulb.

(porcelain hardneck variety) aka Red Elephant Garlic This has been another good variety for us however it is one that does not like competition from weeds. Bulb size will be noticeably reduced if you lose control of the weeding around this variety. It has large easy to peel cloves so it's a favorite in the kitchen. Eaten raw it has a strong garlic flavor with a mild initial tingle, the garlic flavor lingers and sweetens in your mouth and ends with a nutty flavor. It is very good for storage for a hardneck variety. Averages 5 to 7 cloves per bulb.

Hardneck Variety The history for this one has been lost somewhere along the way but we’re trying to find out what we can about it and are looking forward to tasting it. It is reported to be delicious enough to grow even without any history on it. Averages 11 cloves per bulb.

Creole Variety The name “Rose de Lautrec” refers to garlic grown in the Lautrec region in France - however this was obviously grown here in Wisconsin. It is long storing and has a more robust flavor than Germandor, another French Creole Variety. This seems to be a highly sought after garlic as the flavor is said to be different than any other garlic. 2011 was our first year growing it and we look forward to tasting it ourselves! Averages 12 cloves per bulb.

Rose du Var (Silverskin) Originally from France, it was originally imported for commercial testing in California. It is sometimes very hot in taste. An attractive bulb and cloves with nice reddish colors. Averages 7 cloves per bulb.

(porcelain hardneck variety) Big gorgeous bulbs and fat easy to peel cloves. It’s a fantastically long storing garlic for a hardneck; it can be counted on to last almost until the next harvest is in for us. Eaten raw, it has a good solid garlic flavor to it with just a hint of a tingle without being too hot or overpowering and it mellows to a very pleasing garlic finish, it has a tiny hint of sweetness to it. It's a good one to try if you want to experience the flavor of some of the hot garlics without having to endure the heat or if you like to eat your garlic raw. It originated in Moldova. Averages 4 cloves per bulb.

Hardneck variety New for us for the 2012 growing season. This is said to be an Italian heirloom variety that is a nice midsize garlic that has an outstanding flavor that is rich and subtle without being too hot. We look forward to tasting it this year! (and remembering to take a photo of it as well, until then please enjoy a photo of our puppy trying to blend into a pillow) We should have some smaller bulbs of this available later in the 2012 season.

(Asiatic) Originally from Spokane, Washington via Filaree Farm; SSE 336 Averages 5 cloves per bulb.

(rocombole hardneck variety) This is another variety that has done very well for us. It has a strong garlic flavor and has a warm sweet aftertaste. It is a NW heirloom brought to British Columbia by Doukhobor immigrants from Russia in early 1900's. Averages about 4 cloves per bulb.

Rocambole A spicy rocambole that is said to do really well in colder climates. It is also said that this one doesn’t like weeds. (we didn’t test that out yet fortunately) Averages 15 cloves per bulb. Looks like I need to take a photo of this one too, so until I do - here is a nice photo of some garlic scapes.

Silverskin softneck A nice little silverskin that is new to us in 2012 so we’ve not tasted it yet but we have heard that it’s a good one. It would also be a good one to use for making garlic braids. It’s yet another one I need to remember to photograph so how about a photo of our dog in his sunglasses instead?

Hardneck rocambole variety This is a new one for us in 2012. This was a find by our friends at Boxcar Farm. It’s a small rocambole that a local Santa Fe lady had been growing for years under her rosebushes to keep the aphids away. They describe the flavor as really lovely with a mellow flavor and the wide leaves can have a bit of a blue tinge to them.

(hardneck variety - looks like a rocambole to us) An old Wisconsin heirloom variety, this variety is originally from Schumacher Farm near Waunakee, WI - an early 1900's homestead that is now a county park that actively teaches people about rural life in the 1920's and 30's as a living history museum complete with heirloom gardens. Nice big bulbs and cloves and good flavor. Biting into a raw clove reminds you of biting into a fresh juicy apple. First impressions are fresh, crisp, and slightly sweet, then a tiny bit of heat builds and quickly dissipates leaving a nice mild fresh garlic flavor in your mouth that doesn't linger longer than you want it to. Averages 8 to 11 cloves per bulb.

(Turban hardneck artichoke variety) From China's Shandung Province via G. Czarnecki. Maintains good garlic flavor baked. Raw, it's fast acting and flaming hot for an instant and then it quickly fades leaving a really nice mild garlic flavor with just a slight hint of sweetness. It definitely has a nice initial kick to it but it's not one to be afraid of. The garlic aftertaste doesn't linger longer than you want it to either. Averages 6 to 7 cloves.

Turban This is another one that we have been growing out from bulbils and are first offering some in 2011. It is said to have originated from Prince Edward Island. Averages 8 cloves per bulb. Looks like I need a photo of this one too. How about a photo of the garlic field until I take one?

Shatili (Purple Stripe) A popular strain now with its classic and beautiful Purple Stripe character. From Rep. of Georgia. Good bulb size. Averages 9 cloves per bulb.

(purple stripe hardneck variety) This too has been a great garlic for us. The bulbs and cloves have been consistently large. It has a good flavor but is not overpowering. It is said to have been originally secured by fishermen trading green leafy vegetables with poor peasants in the village in Kamchatka, Siberia, who grew only root crops. Averages about 7 cloves per bulb.

Sicilian Silver (Silverskin) Mild flavor not too hot. Full complex garlic raw mild then watch out. Averages 15 cloves per bulb.

Silver Rose (Silverskin) A bulb that looks and tastes very similar to Nootka only bigger. Silver Rose packs a little heat but not extreme, very clean with little after taste. Averages 13 to 17 cloves per bulb.

(Silverskin softneck variety) Originally a California strain. Very productive. When grown in northern climates it tastes sharp when eaten raw. Most popular garlic for making garlic braids. We always keep some of this on hand in the kitchen because it will store for us until the next year's garlic harvest is ready and the flavor is good too. Averages about 19 cloves per bulb.

(artichoke softneck variety) aka Gatersleben #K 5878 This has become one of our favorite softneck varieties for cooking, it retains it's flavor well. The bulb size has been large and the flavor is very nice. It's a good one for making braids and it stores for us until the next year's garlic crop is ready so we are sure to always keep some for ourselves. Originally from village of Simoneti, west of Kutaisi, Terdzola Province, Imeretia Region, Republic of Georgia. Many layers of cloves with up to 20 cloves possible, averages 14 cloves per bulb.

Hardneck variety, purple stripe This is a new one for us in 2012. The story for this one goes that this garlic was originally acquired from a gentleman who lived along the Sinnemahone River in PA. The flavor is described as being mild, smokey, and buttery when cooked. Raw it’s said to have a bit of a bite but mild overall. We can hardy wait to taste it.

Silverskin Softneck Flavor is described as pungent and tangy. Being a silverskin variety it is long storing. Said to be a West Coast variety. New to us for 2011 harvest. Averages 11 cloves per bulb.

(aka Skuri #2) Purple Stripe Variety Another new one for us for the 2011 harvest. Originally collected in 1983 from village of Skuri, NE of Zugdidi, Megrelien Province, Republic of Georgia. Gaterleben #K 6038; SSE 103 Averages 11 cloves per bulb.

(hardneck variety) It was originally obtained in Slovenia by a fellow Wisconsinite in the 1980's and has passed from friend to friend until it's made it's way to us. It’s a fabulous producer of large easy to peel bulbs with big cloves and has very good garlic flavor with a little bit of a bite and a hint of a smoky flavor - we think it's an interesting flavor and quite different. It's quickly becoming a favorite cooking garlic with us. Averages about 11 cloves per bulb.

(aka Benitee) Creole New for us for 2011. Originally from the Andalusia district of Spain. It can have some really pretty colored clove wrappers. Averages 11 cloves per bulb. We should have some smaller bulbs of this available later in the 2012 season.

(silverskin hardneck) This has been described to us as being an extremely unusual garlic variety – a Silverskin hardneck; although some say it is a Creole - either way it's good. The taste is outstanding -- spice starts slow and builds to raging hot. Said to be wonderful in stir-fries or garlic bread. Averages 5 cloves per bulb, bulbs are naturally smaller in size. We should have some smaller bulbs of this available later in the 2012 season.

(rocombole hardneck variety) This garlic has taken off and has started producing some good sized bulbs for us. It’s flavor is good and is best described as being a “true” garlic flavor. It has had a fairly long storage life for a hardneck in our experience. Averages about 8 cloves per bulb, up to 12 on the larger bulbs.

St. Helens (Silverskin) Baked it has a subtle, nutty flavor. Hot raw. Originally an heirloom from Western WA. Averages 11 to 13 cloves per bulb.

Purple Stripe Variety This one candies up really nicely when baked. Averages 11 cloves per bulb. We should have some smaller bulbs of this one available later in the 2012 season.

Temptress Rocambole ( GSF 65 ) Introduced by the Garlic Seed Foundation. Said to be the most pungent of all the garlics. If you like strong, spicy and hot garlic then you have got to try this one. Averages 6 to 10 cloves per bulb.

Thai Fire (Turban) This typical Turban was originally purchased at a Bangkok market. Clove skins are dark nut brown and the bulbs can be absolutely gorgeous. It has a complex full flavor with rising heat level. This one is another personal favorite for flavor and another one that we love to use to make our garlic powder; it really retains it's flavor! Averages 8 cloves per bulb.

(Turban) This variety has a purple blush on bulb wrappers and light reddish mahogany clove skins. It is said to produce delicate tingle on tongue when tasted raw. It was originally puchased in a Bangkok market. Averages 8 cloves per bulb.

(artichoke variety) Originally a strain from France imported to California for commercial testing. Impressive, large long storing bulbs. Eaten raw there is an initial tingle on the tongue but no real heat and it ends with a slightly sweet flavor; the aftertaste does not linger too long. Holds up well to cooking and gives a nice light garlic flavor to cooked dishes without being too overpowering. Averages 11 cloves per bulb.

(artichoke softneck variety) It originated in a small village in the heart of the Transylvania Mountains and has nice plump cloves. It has a hot garlic flavor but not too hot. Eaten raw we would describe it as having an initial tingle on the tongue and a good crisp fresh garlic flavor with a very mild pleasant aftertaste that doesn't linger too terribly long. It smells incredible when cooking with it. It holds it's flavor well in cooked dishes and adds a nice fresh garlic flavor without being too overpowering and overwhelming the other ingredients. A good one for braids, the shape of the bulbs makes you think of a garlic necklace of folklore worn to repel the vampires. Averages about 7 to 9 cloves per small bulbs and 15+ for larger bulbs.

Purple Stripe Variety Said to produce some large bulbs and large plants so give this one room to grow. It is described as having a very robust garlic flavor. New to us in 2011 so we look forward to tasting this one ourselves! Averages 10 cloves per bulb.

Turban Variety New to us in 2011, we look forward to tasting it as Turbans are quickly becoming one of our favorites both to grow and to eat. This one originally came from Prince Edward Island. Averages 12 cloves per bulb.

(Turban artichoke hardneck variety) It is said to be a really hot Turban from Shandong Province. This is a very pretty garlic and at our house it's a favorite one to use when making a stir fry type dish. Averages about 7 cloves per bulb, more for larger bulbs.

(glazed purple stripe) Beautiful deep purple bulbs originally from the Czech collection of New York grower, Dr. Boris Andrst. Averages 10 cloves per bulb.

(porcelain hardneck variety) Produces large bulbs and cloves. The flavor is good and it has a decent storage life for a hardneck variety. Averages about 4 cloves per bulb.

(porcelain) Originally from former Soviet Union. SSE 34 Averages 5 cloves per bulb.

(porcelain) A hot garlic that lives up to it’s name. Averages 6 cloves per bulb. We started growing this one in 2002 and it became our personal challenge to get a decent sized bulb of this one - it always produced little dollhouse sized bulbs despite all of our efforts. We are really happy to announce that 2010 seems to have been the year it decided to cooperate and we now have some decent sized seed stock to use for next year and have enough 1.5 inch bulbs to offer them for sale. We really like the flavor of this one or we would have given up years ago! We will have to update the photos of this one this fall using the nice sized bulbs we have of it now.

Xian (Turban) aka Xi'an, or Chinatown Xian Large cloved, attractively striped bulbs, very early maturing. Said to be a favorite of Chester Aaron, author of The Great Garlic Book. Averages 6 cloves per bulb.

(rocambole) A large bulbed, full flavored rocambole grown in Youghiogheny (yock uh gain ee) River valley in Pennsylvanian for over 85 years. Raw it has a fairly strong initial burn that fades really quickly to a strong garlic flavor that lingers in the mouth for about 10 minutes before slowly fading away. Not a sweet garlic but not bitter either, more middle of the road with a very slightly salty aftertaste. This one is a great choice for making garlic bread or using to flavor meatloaf or adding a little flavor to chili. Averages 8 cloves per bulb.

Yugoslavian (Rocambole hardneck) Copper veined and purple blotched bulbs. Deep green and vigorous plants. Matures a few days after Roja. Cloves are dark brown and doubles are common. It has a strong garlic aroma, initially hot and spicy garlic, but not overwhelming and then mellowing to a warm pleasant, sweet aftertaste. Averages 8 or 9 cloves per bulb.

Zemo (Porcelain) aka Gatersleben #K 6307 This is a large bulbed variety. The cloves are well streaked on back but soft brown-pink with lines on the inside. Raw the taste is strong and pleasant with no aftertaste. Originally from the village of Zemo Surebi in the upper Supsa valley at the edge of the Adzaro-Imeretinian mountains, Cochatauri Province, Guriya Region, Republic of Georgia. It has been praised by Cook's Illustrated magazine. Averages 4 to 5 cloves per bulb.