We are all sold out of garlic for 2017. 2018's crop will be available for purchase August 1st. We have garlic powder!
HOW TO ORDER
To pay by check or by credit card please send your name, mailing address and order to firstname.lastname@example.org or call us at 914-489-3668. We will email an invoice back to you and arrange for payment. Shipping costs will be added.
SEED = $14/POUND CULINARY = $12/POUND ALl garlic can be purchaed in 1/2 pound or pound increments SEED garlic is larger (2+"). Approximately 4-8 bulbs per pound CULINARY garlic is smaller (1"- under 2"). Approximately 9-14 bulbs per pound It all tastes the same!
GERMAN WHITE 5-7 cloves. White wrappers with a delicate pink inner hue. Large cloves. Excellent roaster, moderately hot when raw and sweet when cooked. Easy to peel and stores well. MUSIC 4-6 cloves. White wrappers give way to a pinkish purplish blush. Large, easy to peel cloves. Moderately hot when raw and musky sweet when cooked. A hardy grower with long roots. Plants can grow to 4' tall. Stores well.
HUNGARIAN PURPLE 6-8 cloves. Purplish-white wrappers. Medium sized cloves. Hot and robust. The sweetest garlic we have when roasted. Thick easy to peel skins. SPANISH ROJA 6-8 cloves. Pinkish-purple cloves. Rich and strong, but never pungent. Easy to peel.
TURKISH RED 8-12 cloves. Purplish-red skins. Intense, pungent flavor with medium heat. Great roaster. Stores well. VIETNAMESE
GARLIC SCAPES ----available 2nd and 3rd weeks of June---- $5/LB
GARLIC POWDER $10 (4 ounce jar) Peeled, dried and pulverized, our garlic powder makes a bright, fresh and bold addition to soups, stews, roasts, and grilled meats and vegetables .
In the northeast, hardneck garlic varieties are planted in the fall for a summer harvest. We plant our garlic (Zone 5) between mid and late October, four to six weeks before the ground freezes. Garlic is a forgiving crop but still grows best in rich, well-drained soil, and in full sun. Cornell Cooperative Extension provides crop specific testing and will make recommendations for amending your soil prior to planting.
Once the soil is prepared, garlic bulbs will need to be cracked and cloves separated. It's best to do this as close to planting time as possible to avoid cloves drying out. Be careful not to nick the cloves when splitting them apart. Damaged cloves are more prone to disease. Cloves that lose their skin in the process may still be planted. Sort cloves by size. The largest cloves will usually yield the largest bulbs.
Plant cloves with the root end down and the pointy end up, about 2 inches deep and 6 to 8 inches apart. Cover beds with 4-6 inches of mulch. We use chopped straw.
Garlic is not a good competitor so it's crucial to regularly weed plants once they begin to emerge in the spring. Water like any other garden green and fertilize with nitrogen rich compost as the plants begin grow. Stop fertilizing by mid-May. In early June, plants will send up a flower stalk, otherwise known as a garlic scape. Cut the scapes before they begin to uncoil (about 1/2 inch above the top leaf). Bulb size will be affected if scapes are not removed. Removing the scape redirects energy down to the bulb for the remainder of the growing time. Stop watering two weeks prior to harvest.
When the bottom leaves have turned brown and there are about four to five green leaves left it may be time to pull your garlic. We begin checking around the 4th of July. The bulbs will become larger the longer you wait, but waiting too long will threaten the bulb wrapping and may cause the bulbs to split. Split bulbs are fine to eat, but will nor cure well. Dig up a bulb or two before harvest. If the bulbs appear well formed and well wrapped they're ready. You can also slice one of the bulbs in half (horizontally around the fattest part). When the garlic cloves are just beginning to pull away from the center (at the scape) it's harvest time.
To avoid damage to your harvest, consider loosening soil with a spade or fork prior to pulling from the ground. Less plant foliage makes for a speedier curing process and so after the garlic's been transported to the drying location we cut plant stalks back --- anywhere from 1 to 10 inches. We also grade for size and cull any plants that show signs of disease.
Hang garlic or lay out on racks in a well-ventilated space to cure (shed, barn, hoop house). Garlic cures best with humidity below 70% and with temperatures not exceeding 100 degrees. In such conditions, curing usually takes about 2-3 weeks. Garlic is fully cured when all layers of the wrappers are dry. Clean, trim and/or tie into garlic ropes.
Garlic is best stored at 50 degrees with relative humidity at 65-70% in well ventilated onion bags or crates.