Once you start growing garlic it’s hard to stop. Garlic grows relatively easily in this part of New Hampshire and it’s a pleasure to plant something that goes in the ground in the fall, soon after the rest of the garden has been – or should be – cleaned up.

These days we are growing 10 different kinds of garlic. They originally came from different parts of the world, have somewhat different tastes, hotness, looks, and storage capacity.  We grow only hardneck garlics, and although they say only softnecks can be braided, we braid ours and leave it up in various parts of the house to dry. It’s all so much nicer than what you get in the supermarket.

Here is a list of what we grow and offer. If you are interested in buying bulbs of any of this garlic, please contact us at vsapiro@gmail.com . Later in the fall we will sell it through Gilmanton’s Own Market.  We are also planning to offer gourmet garlic gift boxes during the holiday season for the cooks in your life. It’s fun – and different.

 

ASIAN TEMPEST: Originally from South Korea. Hot when raw and very flavorful when cooked. Stores well.

 

 

 

 

CARPATHIAN: A Rocambole type garlic. (Rocamboles are known for good heat, rich flavor with some sweet undertones.  They roast well.). Carpathians are originally from Poland.

 

 

 

 

CHESNOCK RED: Also known as Shvelisi, originally from the Republic of Georgia. A good keeper. Good to use raw.

 

 

 

GEORGIAN CRYSTAL:  A Porcelain type garlic. (Porcelains tend to be large cloves, easy peeling.)  Georgia Crystal is less bitter than many Porcelains. It comes from the central part of the Republic of Georgia.

 

 

 

MONTANA ZEMO: A Porcelain type garlic. (Porcelains tend to be large cloves, easy peeling.)   Large dense white bulbs with pink-wrapped cloves Developed in Northwestern Montana. Good keeper.

 

 

MUSIC: A Porcelain type garlic. (Porcelains tend to be large cloves, easy peeling.)    Huge cloves. Hot and pungent when raw, starchy when baked. Originally brought from Italy.

 

 

 

PHILLIPS: A Rocambole type garlic. (Rocamboles are known for good heat, rich flavor with some sweet undertones.  They roast well.) Mild flavor, easy to peel large bulbs. Supposedly brought to New York in the 1820s by Italian immigrants who came to work on the Erie Canal.

 

 

PURPLE GLAZER: A Glazed Purple Stripe type garlic. (Medium sized, pretty looking. Good storing quality.)  Found in 1986 in central Georgia.

 

 

 

PYONG YANG:Hot when raw, crisp texture, becomes nutty, flavorful when cooked. Stores exceptionally well. An Asiatic type garlic.  From Korea, near Pyongyang. Hot when raw, crisp texture, becomes nutty, flavorful when cooked. Stores exceptionally well.

 

 

SPANISH ROJA:  A classic Rocambole type garlic. (Rocamboles are known for good heat, rich flavor with some sweet undertones.  They roast well.) Introduced to Portland, OR before 1900. Rich, sweet, complex, full-bodied flavor.