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.
Our 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.
MUSIC Porcelain
(Allium Sativum Ophioscorodon)
Music garlic is a hardneck variety, identified by a stiff, woody stem running through the center of the bulb.
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
NEWFOUNDLAND TALL
Large vigorous plants and big bulbs
Newfoundland Tall has lots of heat and is very flavourful.
Newfoundland Tall usually has a good amount of colour in the bulb wrappers.
4 -6 cloves per bulb.
LENINGRAD
Mostly white bulb wrappers, with reddish clove wrappers.
Big heat and big flavour, Leningrad stays with you for a long time. Our favourite
porcelain.
4-6 cloves per bulb.
MAJESTIC
Porcelain (Allium Sativum Ophioscorodon)
Averages 4-5 large cloves per bulb. While the outer wrappers are brilliant white
(hence the name Porcelain) the clove skins often tend toward purple, though they
can be white as well.
4-6 Large Cloves per Bulb
Approx 20-25 Cloves/lb
Easy to Grow, Hardy, Large Sized, Mild Flavored Porcelain Garlic
Longer Storing Garlic, Late Winter/Early Spring
ROSE DE LAUTREC
Rose de Lautrec is a Creole variety, one of the pink garlics from the Lautrec region of France.
Generally mild in flavour, it has tended to become quite hot in our dry, arid climate.
Pink-tinged bulb wrappers with pink clove wrappers.
6-8 cloves per bulb.
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.
