A half-acre of gardens produce organic garlic, with a wide variety including Hungarian, Newfoundland, Yugoslavian Jumbo, Irtusk, German Mennonite, Off the Bee’tn Path & Killarney Red. Additionally, we now have two soft-neck varieties: Lorz Italian & Transylvanian. All garlic is priced by bulb size. See pricing page for details.

TYPES OF GARLIC   – Available for 2022

MUSICWhite skin with pink blush – medium heat. Often a favourite, well-recognized variety of garlic. 




GERMAN MENNONITEPorcelain variety – medium, robust flavour. (limited supply)


YUGOSLAVIANThe name may be a misnomer as its sizes vary from small to large. White skin with purple blush – medium heat.


 IRTUSKPurple-stripe garlic with a medium to strong heat. Flavourful and robust. 


OFF THE BEE’TN PATHThis variety is a result of poor record management last fall. Therefore, it has now fallen in the “D” category, which is any of the hardneck varieties.


 NEWFOUNDLANDNot sure how this white porcelain got its name, but it has a medium, flavourful strength. (sold out)



HUNGARIANMedium heat with pleasant flavour. (sold out)



KILLARNEY RED – a purple stripe variety. This will be the last year offering this variety. (sold out)


These are being sold by clove weight. Come by the market stand to try some samples. 

LORZ ITALIAN (softneck)

Vigorous large-bulbed variety originally brought to the U.S. from Italy by the Lorz family in the 1800s. Bulbs have a dozen or more cloves in 3-5 overlapping layers, an arrangement that resembles a true artichoke. It has a great, strong flavour that sometimes can be hot.



Large softneck type with creamy white skin dappled with traces of crimson-red. The taste is smooth and buttery at first but slowly finishes with some spice. Introduced to America in the 1990s by Chester Aaron, a garlic aficionado and author. The original stock came from a farmers market in the mountains of Transylvania in Romania. The bulbs have about 10 cloves each. Stores well, up to 6-7 months.