Though I won't have my garlic until early to mid-June, now is the time to order it. Last year I ran out of all of it long before I was able to fill the orders. To avoid disappointment, order now. I will have Hardneck (Turban), Softneck (Artichoke), and hard to find Creole varieties. My garlic is grown organically and most of the varieties have huge bulbs, often averaging 1/4 lb. each! I only sell garlic by the pound and my prices will beat what you can find elsewhere (if you can even find garlic for June shipping).

Tree-Mail me if interested and tell me what you want. I will then tell you what varieties I have and quote you a price.

I just dug up and hung for curing three varieties of hardneck garlic. It is somewhat hard to judge the weight of the bulbs since all the tops are still there, but my guess would be 15-20 lbs. of garlic will be ready to go out in a couple of weeks. I have another 75-100 bulbs (8-10 lb.?) of two of the varieties I dug up that are still in the ground. I will leave them for a week, dig them up, and see if there was any advantage in leaving them for that additional time. I haven't yet dug up any of the softneck or Creole garlic. Perhaps next week or the following week will be the time for that. Everything is on schedule and the garlic (so far) looks good.

YES!. Can hardly wait. Looks delicious. Thinking of sourdough garlic toast right now.

Now I have finished digging up and hanging the hardneck garlic, Ivy. You can just about double the amount shown in the photos.

Wonderful news. Most of my friends never tasted real garlic that is not sold in the corner store, in fact, living in NYC, many never knew that there are so many varieties of garlic. I have been a good source for sharing what I know from my research. Will be sharing the garlic with a few of them.

Way to go, Ivy. Word of mouth is the best advertisement there is! I know your friends will not only enjoy the shear delight of tasting these heirloom garlics but also the coloration of the various varieties. With two pounds, I can send you eight varieties. Be careful though with any Italian friends you may have. They may steal all your garlic!

Most of my friends food of choice is mostly from the Caribbean but varies and I have a chef friend who has a Norwegian/Swedish background. All are lovers of garlic. Interesting and tasty dishes are in their history for sure.
Wondering if two pounds will be enough. Something to think about.

Ken, would I be laughed off the ATP if I ask, do you have any mild garlic. I am not a fan of hot, spicy garlic. I have been growing what ever my friends have been bringing to me. I don’t even know what kind they bring. I just put it in the ground and go from there. I am thinking this next planting season I would like to get a little more specific about what I am planting. I would love to purchase some of your garlic if you have some left.

Thank you,
Toni

Toni, there are milder varieties available. Garlic is ranked from 1-10 on flavor (garlickiness) and pungency (heat). I have a couple of varieties that are around 3-3. Most of my varieties are mid-range 5-5 and a couple go all the way to 8's. A garlic (if it exists at all) that is 1-1 would taste like - well, like nothing. None of the really pungent ones are anything like really hot peppers, those peppers that kill you and the heat lasts for a long time. Garlic pungency is more subtle. But still, if you like mild garlic, just stay with 3-5 rated varieties.

You might want to T-Mail me if you want more specific information or want to place a "Pre-harvest" order.

I will begin packaging the hardneck garlics this weekend and shipment begins Monday. IF you ONLY want hardneck send me a Tree-Mail. The three varieties I have is Sonoran, Maiskij, and Shilla. The softneck and Creole will probably be dug up next week, so I am still at least two weeks away from getting that out.