Try our mouthwatering garlic — We carry 10 unique varieties of garlic, each with it’s own flavor, color, and favorite use. Fresh garlic and scapes are available in June. Uncured garlic is available in July and cured garlic is available in August and throughout the fall.
We won first prize for the largest garlic at the 2012 Minnesota Garlic Festival! The photo shows our winning 1/2 pound head of porcelain garlic! We grew it in our hoophouse in a year that was unusually warm, unusually early. We love the Minnesota Garlic Festival but have decided to sell our garlic exclusively at the Mill City Farmers Market..
(for a short article about garlic varieties click http://www.growingformarket.com/articles/garlic-varieties)
Garlic Storage Research (on-farm)
Explanation of Garlic Storage Experiment at Seven Songs Organic Farm From fall 2011 to Spring 2012 (we are repeating this experiment with more varieties Fall 2015 to Spring 2016)
I was curious... how long would my garlic keep under normal conditions in my house? I keep my house at about 60 degrees F during the winter, and I dry my garlic in an open air barn from when I harvest it in July until I clean it sometime in August.
In fall of 2011 I placed 6 bulbs each of 5 different varieties of garlic in mesh bags by variety. Then I placed all of the mesh bags in an open wooden box in the farm office in the house. The mesh bags did not experience direct sunlight but they were not in the dark either. Periodically I would check all of the bulbs for signs of sprouting or decay. I wrote down what I saw on each date on a tag attached to the mesh bag for each variety.
The horizontal axis in the graph above is time, the vertical axis is “percent of sample considered good”. As can be seen from the graph Tzan garlic, which is an early variety not known for its storage qualities, did not store well. By December only 30% of the sample was in decent shape. Music, a very popular garlic to grow in Minnesota, fared somewhat better in that 90% of the sample was in good shape through December, but by February only 10% was edible. Both Italian Late and Chamiskuri were still 90% “good” until February 1st, and only decreased to 50% “good” by April 12th. The storage queen was Thermadrone! 90% of Thermadrone bulbs were hard and perfectly good on April 12th!
Each garlic has its unique qualities: longevity, flavor, pungency, etc. But if you want garlic that you can keep in the house and keep using until spring THERMADRONE is your garlic!
Garlic drying on our 120 year old barn.