It’s that exciting time of the year again when the garlic that we planted 9 months ago is pulled. The birth of big, beautiful bulbs each year is always an event. Over 2,500 bulbs are now adorning our new farm house and solar shed, curing in the breeze and getting ready to enhance your kitchens.
If you’d like to order garlic, please email me at firstname.lastname@example.org. I’ll be doing my first delivery to Ottawa and potentially Aylmer already next week, August 3. Toronto folks, I’m lining up a delivery your way too. For my neighbours in Perth and Smiths Falls area, connecting will be easy. Just email.
I sell by the bulb at organic market prices ranging from $1 for a wee one to $3 for a jumbo bulb. Most are between $2 and $2.50. Last year, I also sold larger quantities of smaller to average bulbs by weight as seed garlic. All my garlic is potentially seed garlic as every bulb is disease-free and has come from my own seed stock, except the Red Russian which I added two years ago from an excellent farm in BC.
What makes our garlic GREAT?
We treat each and every clove and bulb with care from harvest to planting and all along the way, through cleaning, curing, transporting, and cracking. If a bulb is dropped, bruised or scraped or just lackluster, it goes immediately in to our own kitchen. We guarantee you healthy, vibrant garlic that tastes fresh, delicious and that will store as long as the variety and conditions will allow. Whether you are planting it, or eating it, you will reap rewards.
More about the garlic: Many of you have come to love Susan Delafied – it has been my favourite for years because of the large, white and crunchy cloves that are super easy to peel. It stores well until about March but I have enjoyed it in May too.
Still easy to peel, but with a redder tinge and medium to large cloves, are the Korean Purple and Red Russian. Last year, I came to love Sicilian. The cloves are smaller with a sharp taste and they last forever. You are likely to still be eating Sicilian by the time the scapes come in next June but unfortunately, I don’t have many of them. If you are in a rush and want a big clove, Red Russian or Susan Delafield, are your choice. If you can take the time to peel a smaller clove, and savour the process, you’ll be rewarded by the lovely hues of the other varieties like Persian and Sicilian. Or simply order a nice mix of sizes and varieties.
Thank you to this year’s garlic harvesters including my 88 year old father, Gerard (Pap), who is redefining retirement, as well as Delia (harvesting at sundown), Pat, Melissa and of course, Andrewski. Thank you also to garlic guru, Paul Pospisil, who has been such a garlic mentor to me over the years. Merci beaucoup.
There is more to Creek’nTree Farm than great garlic!
Logs from our forest are sprouting earthy, rich shiitake mushrooms that are out of this world, our fields are producing fresh, nutritious vegetables and our kitchen is fermenting rich probiotic-packed sauerkraut and kombucha.
Would you like to send fresh vegetables or flowers to Tisarana or Sati Saraniya? Let us know. We will deliver for free.