this page is under construction, we are in the process of completing the garlic information provided for each variety we sell…
At Creek’nTree we grow and sell award winning garlic! In August 2016, we won “Reserve Champion” at the Eastern Ontario Garlic Awards.
Truly, our garlic is great. We take great care at all stages: harvest, cleaning, curing, handling, sizing and selling. We love garlic and we know that it is delicate. If a bulb is bruised, bumped, nicked or dropped, it goes right in to our kitchen to be eaten. Every bulb sold and every clove planted has been handled carefully. And, the soil has been prepared for a number of years to ensure optimal growing conditions.
We grow 7 garlic cultivars, from 5 horticultural groups: Susan Delafield and Music (Porcelain), Korean Purple and Korean (Rocambole), Red Russian (Marbled Purple Stripe), Persian (Purple Stripe) and Sicilian (Artichoke).
Here is a brief description of each, gleaned from our own experience and from the other great garlic growers out there who have shared their knowledge on the internet:
The artichoke garlic is the type most often found on supermarket shelves. It stores really well and can be planted with roots up or down, making it possible to plant by machine. We don’t, of course. I have come to love it over the years because it is so different. It produces lots of small to medium cloves. The bulb wrappers are fine and smooth, usually all white.
” They perhaps contain the greatest diversity in flavor between strains, some are quite spicy and rich while others are the mildest of any strains that we sell. Colors range from bright white to red and purple streaks”.http://www.filareefarm.com
Sicilian is the only artichoke we grow. It is a funky garlic. It’s cloves often grow in layers on top of each other that start to resemble an artichoke. It produces really well and stores even better. It is the garlic to have if you want to still be eating fresh garlic when the scapes start coming in again next June.
Apparently it comes from the Island of Sicily. I got my first bulb from my dad who bought it it from The Cutting Veg in Toronto.
Its flavour is described by We Grow Garlic Farm as “fiery raw flavor, smooth when cooked”.
Porcelain garlic has a thick, tough skin making them excellent for storing. The heads are plump with just a few large, fat cloves. Porcelains are all full-flavored, generally running to musky hot and pungent in taste. – Daves Garden
Susan Delafield has been our favourite garlic for the last 10 years. We bought our first bulb from Rob Wallbridge of Songberry Farm. It took some research to pin down it’s origin. For years, we called it Brook, after the street we lived on. It is a beautiful, big bulb that produces well each year. It is realiable and grows well in our climate.
Apparently it is more tolerant of wet conditions than most garlic varieties but it also did well this year (2016) during an officially “severe drought”. Susan Delafield is listed in the Seeds of Diversity Canada catalogue of heritage varieties.
The cloves are large, crunchy and easy to peel. They are protected by a relatively thick skin and therefore likely keeps so well. Into March, sometimes May, if stored properly.
It is very spicy when fresh with the taste becoming somewhat milder as it ages.
Our first bulb of Music was grown by Delia Barkley in her big, productive garden. Her then-husband, Bill, gave me a bulb in 2012 and from that beautiful specimen we now have a few hundred. Music is a truly amazing plant that produces very large bulbs. It is the most popular variety grown in Ontario that can take our climate and, I think, that includes climate change.
According to We Grow Garlic, Music is a “sweet and substantial garlic when baked. Hot when consumed raw”.
Rocamboles have thin, loose skins which supposedly make them easy to peel, although I find them rather tedious to peel. They make up for it because they are so attractive. The bulbs can be large and usually have 8 cloves with reddish brown skins. When first harvested, the bulb wrappers often have red, pink or purple stripes and look stunning. I always wish my customers could see the Rocamboles when they are showing off like this (Come out for a harvest field day sometime!).
According to Daves Gardens, the term ‘serpent garlic’ comes from Rocamboles, which have curling top scapes that produce seeds (bubils).
Boundary Garlic decribes the flavour of Rocambole garlic as “wonderful, robust, well-rounded, true-garlic”
Our first Purple Korean bulb came from South Korea via Ferme Tournesol in Québec. We have been increasing our stock of this lovely variety for the past 7 years.
Marbled Purple Stripe
Marbled Purple Stripe is a great garlic for selling and admiring. They produce large bulbs with at least 4 cloves, usually a few more. Their cloves are large and quite consistent in size. They don’t keep as long as the Porcelain nor Artichokes but you should still be admiring them well into the New Year.
If you are not gobbling up your Red Russian super fast, I suggest opening up the skins a little around the stalk, to allow air in. They have thick skins which can trap moisture and lead to mold. If stored properly, they will keep 6 – 8 months.
Rasacreek Farm describes the taste of Red Russian as “hot but not a scorcher”.
Purple Stripes are elegant. They have brightly coloured wrappers with stripes and about 8 – 12 tall, slender, tall cloves. They keep well. Their taste according to Daves Garden is “mild to pungent, and in time to maturity”.
Persian Star is a beautiful garlic with fine pointy cloves and a deep colour that reveals itself as you peel back the layers. It is a standard Purple Stripe and is listed in the Seeds of Diversity Canada catalogue of heritage varieties.
The outer bulb wrapper is sometimes smooth white. It is only when you get intimate with Persian Star that you will see its deep purple streaks and brightly tipped cloves that resemble a star. According to We Grow Garlic Farm it has a “very pleasant flavor with a mild spicy zing”.
this too we take from the good people at www.garlicfarm.ca: Note on Flavours:
Please take our comments on flavour with a generous pinch of salt. The apparent strength and flavour of a strain of garlic is an individual perception. Different people under the same circumstances can have diametrically opposed views on the palatability and heat of a strain of garlic.
Thank you to Boundary Garlic in Vancouver and Rasa Creek Farm in Nova Scotia for their wealth of garlic knowledge and experience as well as Filaree Farm and We Grow Garlic for their discerning garlic taste.