Heirloom Eating Garlic
12.6.20 What we have left for the season is our small/medium culinary size of Dunganski which is a wonderful purple garlic and great roasted and a few varieties of softneck garlic which can be longer storing. All our garlic is grown organically in the US on small idyllic family farms around Wisconsin.
Please store well as we can’t guarantee these will store past the new year. We do have instructions to get longer storage from your garlic bulbs.
Wisconsin Grown Heirloom Eating Garlic
I do recommend storing these well as I can’t guarantee that they will store longer that into the new year. Although if I do start to feel the bulbs lose their firmness, I will preserve them in some way. I will freeze the cloves, freeze crushed garlic in ice cube trays, garlic and honey, roasted garlic, garlic powder, garlic mojo, and I do all these methods and have garlic until the new harvest. These are best for eating and not planting. If you want garlic for planting, we have Dunganski left for the season.
Heirloom Eating Garlic
Garlic Bulbs for eating! These are usually our smaller garlic bulbs sized around 1.5″+ (similar to grocery store size) and is usually a mix of garlic bulbs we have available. Our garlic bulbs are always organically grown, heirloom, family farm grown, NON-GMO, non irradiated, and full flavored garlic. If there are certain varieties of garlic you would like then please, order them by their name as culinary size.
These are full flavored heirloom garlic grown using organic practices. They have a strong, garlicky flavor when raw and a wonderful classic garlic flavor when cooked. These are great all purpose garlics for all cooking and eating purposes as well as medicinal purposes. These bulbs are usually under 2″ which is the typical size found in the grocery store, but our heirloom garlic bulbs, and have large cloves and are easy to peel in the kitchen with full flavor. The cloves are usually the perfect size that fits into a garlic press, but not to small that there are small cloves to peel. If we know the name of the variety of garlic, we will include a label, but many times we have lost track of the variety which is why it becomes eating garlic. These will usually store until early spring, but read our storing garlic section to make sure it is stored properly. Depending on size of the bulbs, there will be 6-10 bulbs per pound.
Since heirloom garlic usually sells out by fall, we recommend getting enough garlic to last your family until early spring. This garlic will usually store until early spring since it was harvested in July (annually). You can store your garlic in the OPEN box in a pantry, basement, or cupboard where it will get plenty of air flow. If you still have garlic left around Thanksgiving, you can put your remaining garlic in a brown paper bag and put it in the crisper drawer in the fridge and can last last until spring. Keep checking and if the bulbs start to get soft then use them up right away. Our brochure does have ways to preserve your garlic until next summers harvest. There usually is no heirloom garlic in the US from April to June, so plan accordingly so you have homegrown heirloom garlic, so you don’t have to buy from the grocery store.
Our 5lb. eating garlic package might be a better buy depending on how much you would like.
Remember, eat the larger bulbs first as the smaller bulbs will store longer. It is best to store the eating garlic, in a brown paper bag in the crisper drawer in the fridge for longer storage.
Storage tips: It is best to store the eating garlic, in a brown paper bag in the crisper drawer in the fridge to get the garlic to store as long a possible. Once the garlic is removed from cold storage, it may want to sprout. If this happens, remove sprout and eat it raw (it has 7X more nutrients than the garlic bulb), and cook the remaining clove. If the sprout is cooked, it can taste bitter. Remember, eat the larger bulbs first as the smaller bulbs will store longer.
To see the difference between certified organic and naturally grown page under garlic info. We are made up of about 30 of the best garlic growers around Wisconsin. Many of these growers are small farmers producing a small amount of exceptionally high quality garlic. The best heirloom garlic in the US is produced by these small growers, due to level of love and care that goes into their garlic crop. Many of these growers live an organic lifestyle and would never put herbicide or pesticide on their land or food that they grow and eat. They would tell you their garlic is grown organically, but for their garlic to be considered organic it must go through the USDA organic certification and many are too small to afford the costs of the certification. Since they are not “certified organic”, they can’t call their crop organic, so we call it Naturally Grown. Our naturally grown garlic has been grown without herbicides, pesticides, chemicals, and grown on land that has not had these items on their land or soil. All of our garlic is also GMO free and grown where Round Up is not allowed!
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