It’s that time of year again! We’re cleaning and bagging our garlic and we’ll be attending the Hudson Valley Garlic Festival in Saugerties at the end of the month.
We’re sorry to anyone who was hoping to see us in Bennington. We reduced our planting by roughly half this year, so we made the strategic decision to just attend Saugerties. We love the Bennington Festival (and actually went as tourists), so I suspect we’ll be back someday.
So what are we bringing this year? Well it’s most of the usual suspects for us, but here goes. Also…All of the major varieties (ie above the variety pack line) tested negative for Nematode by the Cornell labs. We can provide the email we received stating that if you wish to see it.
Available in Increments of 1/2 pound:
GERMAN WHITE (Porcelain) 4-6 large cloves – This is our old reliable. Consistently big heads with consistently big cloves. Raw, this packs a fairly sharp punch. If you like your pesto to have kick, this is a nice choice. Cooked, this is a favorite for whole head roasting. The large cloves make it easy to dig out all of that sweet garlic to spread on your bread. If you’re growing for the first time, this is a great choice.
SPANISH ROJA (Rocambole) 7-10 cloves – People often describe this as the garlic with “true garlic” flavor. I usually use the word robust in describing it. It definitely has a more complex character than German White, and is our hands down favorite for cooking. In Italian cooking or paired with a steak, it can’t be beat.
MARJEAN (Rocambole?) 7-10 cloves – Do you like a mystery? We initially purchased our stock from the The Garlic Devas. Marjean was named for their neighbors Marty and Jean who had grown the variety for years and years. They’ve moved on to Western MA and appear to have dropped the variety when they moved. What hooked me on this variety was that it was very mild raw, but had a very strong and lingering garlic flavor. Since getting to our field, the character has changed. It still has the great garlic flavor, but it now has a late and lingering HEAT. Our soil has decent sulphur content which accounts for the new found heat. The bottom line is that this is a great garlic, but it is a bit of a chameleon. As such, I have a hard time describing it.
MUSIC (Porcelain) 4-6 cloves Limited Quantities 2012 - An outstanding plant producing very large bulbs. Strong, robust plants stand out in the garden. A sweet and substantial garlic when baked. Hot when consumed raw. There is much debate as to whether this is German White by another name. Based on the growth habits (a bit taller than GW) and the cooking traits (even sweeter), I do think this is a different strain, but it is in the same ballpark. An excellent garlic. We’re still building up stock in Music, so we have limited quantities this year.
Only Available in 1/2 pound Variety Packs in 2012
GERMAN RED (Rocambole) 4-8 cloves – A full-bodied, strong and spicy rocambole garlic that reliably produces large, satiny white and purple heads. The easy-to-peel cloves are wrapped in fawn colored skins. Currently building stock.
RUSSIAN RED (Rocambole) 8-12 cloves - Large copper-veined, purple blotched bulbs. Strong flavor with a sweet aftertaste. Brought to the Northwest by Russian Doukhobor immigrants in the 1900s. Currently building stock.
Not Available this year…but we’re working on it
UKRAINIAN RED (Rocambole) 7-10 cloves – This rocambole has a buttery finish that makes it a perfect pair with pasta dishes or as a complement to bread. We had a crop failure in 2010 (too wet) and are slowly bringing this one back. Probably in 2014.
BOGATYR (Marbled Purple Stripe) – I’m still getting a handle on this one, but I’ve been wanting to try a purple stripe. Tried a sample and liked it (reminded me of Marjean…hmmmmm). I’ll start growing this one out. May take a couple of years and will show up in variety packs first.
If there’s another variety you’d like to see us try, let us know. We’re all ears. For the moment, we are sticking to hardnecks…
Prices for 2012:
Our general rate for 2012 will be $8/pound. Variety packs run a bit more, but they do take more time/work to assemble. Same as last year. You can contact us to buy from us locally. We can put out your order in front of our farm stand when we know you’re coming.