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.