Our Garlic

Every cultivar has a unique personality. No two people’s taste buds are the same, making it difficult to standardize a description of a given garlic. We have tried to keep it simple but effective and Rasa Creek Farm in Lumby, BC has been a supplier of our organic seed stock and have been very helpful in getting us to the position we are in now to offer you some very fine gourmet garlic.

RED RUSSIAN Marbled Purple Stripe

(Allium Sativum Ophioscorodon)
Hot but not a scorcher, Red Russian raises the brow and awakens the sleuth within us.

SPANISH ROJA Rocambole

(Allium Sativum Ophioscorodon)
Spanish Roja is accomplished at flamenco and will clap and tap its way into your heart in no time.

MUSIC Porcelain

(Allium Sativum Ophioscorodon)
Music garlic is a hardneck variety, identified by a stiff, woody stem running through the center of the bulb.

SUSAN DELAFIELD Porcelain

(Allium Sativum Ophioscorodon)
This garlic has a delicious spicy flavor and will store well for up to 8-9 months.

METECHI Purple Stripe

(Allium Sativum Ophioscorodon)
The powerful hardneck taste of Purple Stripes is strong, complex, and richly garlicky, without being overly sulfurous.

GEORGIAN FIRE Porcelain

(Allium Sativum)
Georgian Fire is an heirloom porcelain type, hardneck garlic. and has a bold flavour and medium heat.

Creme De La Rasa Garlic

(Allium Sativum Ophioscorodon)
From Rasa Farms is a Marbled Purple Stripe

Other GARLIC products we offer

PICKLED GARLIC SCAPES

This is a wonderful condiment that has a texture of a green bean with a slight garlic flavor.

They’re the curly, wonky shoots that pop up from garlic plants in late spring and early summer. They range in thickness from hefty-chive to green-onion size and they smell and taste like mild garlic. If you’re a fan of then you are quite likely to be a fan of garlic scapes.

Garlic scapes are versatile; they taste amazing chopped up fresh and added to salads, in pesto, sautéed with bacon, on top of pizzas, and more. PICKLED garlic scapes take that fabulousness to an even higher plane. They add a little tang of vinegar and a hint of spice to the party.

JUST GARLIC POWDER

The main benefit of using garlic powder is that it’s much more simple. Raw garlic must be minced or crushed and browned for cooking. This takes time and keeping it a minute too long on the hot pan can ruin the taste. Powder, on the other hand, always tastes the same.

Note that there is some difference in garlic powder vs. fresh flavor when mixing it with acidic ingredients (think tomatoes). To fix that you just need to let the powder reconstitute in a bit of water for 2-5 minutes before adding it. With this little trick, using organic garlic powder will be just as good (if not better) as fresh cloves.

FRESH FROZEN PEELED GARLIC

Vacuum packed in 4oz, 6 oz and 8oz packages.

This is 16-18 cloves, 25-27 cloves, and 34-36 cloves respectively. Clove count varies depending on the size of clove.

The work is done for you. All peeled and individually frozen. Take what you need and put the remainder in a Sealing Bag (Zip Lock) and put back in the freezer. To thaw quickly, soak for a few moments in warm water. You now can proceed to crush or chop. Thawed frozen garlic is actually easier to work with than fresh garlic.