SHARON SPRINGS GARLIC FESTIVAL

FLUSH-IT®
Septic Energizer

Blue Dragon
Velvet Antler

Mushroom Extracts

OTHER SUPPLEMENTS

ORGANIC
COCONUT OIL

CURRENT
NEWSLETTER

PUBLICATIONS

Gildameister
Organic Garlic

PROBIOTICS

Organic
Dried Mushrooms

GREEN-LIPPED MUSSEL

GOT KRILL
"Green" Krill Oil

ARTHRITIS NEWSLETTER


                                 NEWSLETTER SIGNUP 

 

HOME

INFO

PRICING

POLICIES

RECIPES

E-MAIL

SPECIALS

 
we accept
  
 


Image of Gildameister Organic Garlic logo, with Gilda and Dusty

"Beyond Organic"


What's wrong with supermarket garlic?

California used to supply most of the garlic in the USA. A few years back they lost almost everything because they used pesticides and synthetic fertilizers for years and years. They didn't rotate their fields. They are trying to recover by having other farms in Utah and Nevada grow their seed. They might never be able to go back to their "old" soil. As a result China, Mexico, and Argentina are exporting most of the garlic found in the US supermarkets today. Two years ago you could buy 4,000 pounds of Chinese garlic for $0.25 per pound. Chinese labor is cheap and I won't disgust you with what they use for fertilizer, but it is something they have a lot of and it ain't tea. Mexico and Argentina use pesticides that aren't even allowed to be used in the US, but no one checks. The imported garlic doesn't even have to state a country of origin. And most supermarket garlic is treated with sprout inhibitors, so don't try to grow it.

!WE NO LONGER OFFER GARLIC !

Image of Grainger Exhaust Fans in Garlic Drying Barn

2 Exhaust Fans from W. W. Grainger - $275 each
Image of 10 Wal-Mart Fans Over Garlic Drying Racks

10 Box Fans from Wal-Mart - $12 each

Image of Garlic Drying on Wire Mesh Racks

1 Roll of Wire Reinforcement Mesh - $75

Image of Garlic Hanging in the Garlic Drying Barn

Scraps of Hay Baling Twine - Free

Properly Cured Organic Garlic That Lasts for Over a Year - PRICELESS!


WE NO LONGER OFFER GARLIC
THESE PAGES ARE FOR INFORMATION ONLY 
click here for more information               
 
 

Brown Tempest - Marbled Purple Stripe (Allium longicuspis). 5 to 6 cloves per bulb. Packed with flavor and heat, that mellows to a pleasant garlicky finish. Thick, brown skinned. 
 
NOT AVAILABLE indefinitely

Metechi - Marbled Purple Stripe (Allium sativum, orphioscorodon). 3 to 5 cloves per bulb. Strong garlic flavor, much heat, nice finish. Thick skinned.  NOT AVAILABLE indefinitely

Bogatyr - Marbled Purple Stripe (Allium sativum, orphioscorodon). 2 to 5 cloves per bulb. Similar to above. our best yielder, adapts easily.  NOT AVAILABLE indefinitely 

Romanian Red - Porcelain (Allium sativum, orphioscorodon). 4 to 5 cloves per bulb. Hot and pungent with a long lasting bite. Skins are thick and parchment-like. Stores around six months.
 
NOT AVAILABLE indefinitely

Rosewood - Porcelain (Allium sativum, orphioscorodon). 2 to 4 cloves per bulb. Strong and long lasting. From USSR. Stores over six months.  NOT AVAILABLE indefinitely

Siberian - Marbled Purple Stripe  (Allium sativum, orphioscorodon). 5 to 7 cloves per bulb. Strong garlic flavor, not too much heat, nice finish. Thick skinned and parchment-like. Stores six to nine months.  NOT AVAILABLE indefinitely

We may have some Russian Red available next year. NOT AVAILABLE indefinitely 

We may have some Bavarian Purple available next year.  NOT AVAILABLE indefinitely 

We may have some Armenian available next year.  NOT AVAILABLE indefinitely 

Size Standards:
LARGE - 2 1/4 inches to 2 1/2 inches        
MEDIUM - 2 inches to just under 2 1/4 inches
SMALL - 1 1/2 inches to just under 2 inches
(We usually keep bulbs over 2 1/2 inches for planting)

Softneck Garlic

Transylvanian - Silverskin/Artichoke  (Allium sativum). 6 to 11 cloves per bulb. Spicy. Longest storing garlic we have. Brought from Transylvania in 1994 by a friend of Chester Aaron. 
 
NOT AVAILABLE indefinitely  - more cloves per pound

Image of me in our 1998 Garlic Field, click for a larger image

Part of our 1998 crop
   click on the picture for a larger image

Click here for books about garlic