and oregano make it Italian;
Wine and tarragon make it French.
Sour cream makes it Russian;
Lemon and cinnamon make it Greek.
Soy sauce makes it Chinese;
Garlic makes it good.”
~Alice May Brock
Porcelain Garlic (left to right: Georgian
Fire, Leningrad, Melody, Music), David
MacTavish, Hutchinson Farm, Burlington, ON,
September 24, 2012
|Grown at Hutchinson Farm since
2012. Available mid August - October 2016.
After too many years of finding "Product of China"
garlic in the grocery store, we decided to do something
about it -grow our own! We did our research, and at the
end of September 2012, we planted our first patch of
garlic -all heirloom varieties. Then we waited and
waited. After 10 long months our garlic was ready! Our
customers tried it, and thought it was amazing, many
said it was the best garlic they'd ever had!
- In season
Scapes: Mid June
Bulbs: Mid August - September
Please note, due to the drought, 2016 bulbs are
smaller than usual, but flavour remains as good,
or even better than ever!
- Purchasing tips
Firm, dry bulbs.
- Storing at
If you are using it within a few weeks, your
kitchen counter is fine.
For longer storage: dark, cool, and dry is best.
Garlic varieties have different shelf lives, so
use the Rocamboles first.
You may also notice that flavour changes as the
Do you have a wine cellar? This is the perfect
place to store your garlic: 13°-14°C; humidity
Bulbs are typically all white (hence
'porcelain'), and they are one of the
largest bulbs grown, with 4-6 large huge
brownish skinned cloves. Very cold
tolerant, making them popular for Canada.
Expensive to grow as 20-25% of the bulbs
must be used to replant the crop.
|Brought to Ontario in
the 1980's by farmer Al Music, after
visiting his native Hungary. Joe Ueynaka
of OMAFRA conducted extensive garlic
trials in the late 1980's and considers
Music to be the best garlic to grow in
Its flavor is very rich and musky, strong
and robust, and sticks around for a while.
A milder Porcelain.
Stripes: The oldest of all
garlic species. Flavour is strong,
complex, richly garlicky, but not
sulfurous. One of the sweetest and the
best garlic for roasting. Flavour will
peak in January (after the Rocamboles).
Named for the vivid purple striping on the
|Collected in Shvelisi,
a small village in the southern Republic
of Georgia (1985).
Bold flavour in a colourful bulb, a
wonderful garlic in all aspects. Its depth
of flavour shines when lightly sauteed.
A Seeds of Diversity Canada heritage
Purple Stripes: Named for the
colouration of the bulb wrapper. Taste can
be quite hot. Flavour is between
Porcelains and Purple Stripes in character
|Kostyn's Red Russian
|Introduced by Gary
Swann of Port Alberni, B.C. His Uncle
Kostyn, had been growing this superb
garlic for many decades.
Possibly the most popular and most widely
grown hardneck garlics, to many, the
finest tasting garlic of all. Rich and
sweet, moderate in heat, makes Rocamboles
a great choice when raw garlic is called
for. Not for long term storage, so use
these varieties in the fall. Cloves are
easy to peel.
|Sublime flavour and
medium heat that lingers.
New Varieties we are trialing in 2016: Susan
Delafield, Killarney Red, Spicy Korean Red. Limited
availability, please ask if interested.
As noted above, garlic keeps for a long time
in a cool, dry, dark, locations.
If you notice your garlic is sprouting, roast it,
Too many uses! We like Jamie Oliver's method:
smash the clove and put it in the pan skin and all
-the skin will magically disappear!
Coming soon, what's yours?