A half-acre of gardens produce organic garlic, with a wide variety including  Newfoundland, Yugoslavia, Irtusk, Off the Bee’tn Path, French Pink and Music. Additionally, we now have a very tasty soft-neck variety: Transylvanian. All garlic is priced by bulb size. See pricing page for details.

Farming garlic: When life gets in the way or there is not enough time to do everything, then there are tradeoffs. This year it was my garlic. I have regrouped and started over with fewer varieties. The focus will be based on the mantra…less is more. But in the meantime…

I am selling Mikkola Family Farm & Apiary garlic at the market every Saturday. Each bulb is $2.50 or a pack of 10 is $25.00. The garlic is white or purple stripe. It is beautiful, local and available. 

Please visit us at 40 Elm Place on Saturdays from 9 a.m. – 2 p.m. at our booth: Off the Bee’tn Path. 

 

 

 

 

 

 

TYPES OF GARLIC   

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

 

   

GERMAN MENNONITE – Porcelain variety – medium, robust flavour. Not available for the 2023 season. We are planting more this fall in order to have a larger offering for the 2024 season. 

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

 IRTUSK – Purple-stripe garlic with a medium to strong heat. Flavourful and robust. 

OFF THE BEE’TN PATH – This 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.

 NEWFOUNDLAND – Not sure how this white porcelain got its name, but it has a medium, flavourful strength. 

 

 

French Pink – This variety has returned and is proving to be a pleasant, moderate-tasting garlic. It offers any dish just the right balance of garlic flavour. 

 

 

SOFT NECK GARLIC 

TRANSYLVANIAN (softneck)

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 8-10 months.