|Crop for 2011|
|Crop for 2011|
Orders are filled on first come, first serve basis; in other words the first orders are filled with the largest bulbs. Orders received later in the season may have smaller bulbs, however there are more bulbs per pound. The number of bulbs will vary depending on the garlic variety.
To place an order:
* Send an email with your name, address, phone number, selection and quantity and to: [email protected]
* After I receive your order, I will calculate shipping charges and provide a total amount due.
* An invoice will be sent by email.
To place your order by phone: call 419-867-7826. If I\’m unavailable, please, leave a phone number and the best time to return your call.
Make check or money order payable to Crazy Horse Garlic Farm. Please do not send cash.
Mail to: Crazy Horse Garlic Farm
1402 S. Crissey Road
Holland, OH 43528
Or you may use Paypal. Your credit card statement will show “The G & A Store” for your purchase. Enter the total amount due from your invoice.
No Canadian or international orders
Contact information provided by you, including email address, telephone number, address, etc. is used solely for the purpose of completing your order. This includes information pertaining to gift recipients. This information is never given or sold to a third party.
There is no implied or expressed warranty or guarantee with garlic and garlic products. Crop results may be different in your location as there are many variables in growing any crop such as soil, care, weather conditions, etc.
If you are not satisfied with the quality of the garlic bulbs or other product, I will gladly refund your money within 10 days of receipt of your order; strictly limited to the cost of your order and shipping. No other liability assumed.
|Truckload of bulbs ready for the barn|
|Rosewood – food grade only||
|Zemo – food grade only||
|Marbled Purple Stripe|
|Pskem – food grade only||
|Glazed Purple Stripe|
|Vekak – food grade only|
|Lorz Italian||$7.00||$11.00||$16.00||1 lb|
|Kettle River Giant||$7.00||$11.00||$16.00||1 lb|
|Ail de Pays Parne|
|Aglio Rosso di Sulmona – food grade|
|Burgundy – food grade only|
|Creole Red – food grade only|
|Donestia Red||$8.50||$12.00||1/2 lb|
Lost Label Bulbs
Few labels will fall off as they dry or some stray bulbs didn\’t get bundled. These are not seconds, they are simply not identified. Rather than try to guess the variety, I\’m offering them at a discounted price. Limited availability. $10/lb
Food Grade Garlic
Porcelains are among those with the highest allicin, the sulfur compound associated with therapeutic benefits for blood pressure and cholesterol. Very hardy in northern climates, however early spring/summer heat can stress the plants. When conditions are ideal, they can grow into some of the largest bulbs with 4 to 7 cloves in a single layer.
Music Huge bulbs; with 4 to 6 very large easy to peel cloves per bulb; rich, strong, hot and pungent flavor and relatively good storage time of up to; does very well in times of a lot of rain and in hot, dry weather as long as they have plenty water right up to harvest. One of the most popular for it’s robust, lingering flavor.
Rosewood – listed in the Heirloom Seed Catalog, it may not grow into large bulbs but it doesn’t lack for rich flavor. Discontinued
Zemo – award winning and the choice of many chefs; has moderately hot and spicy flavor. Discontinued
Turbans are the first to harvest when the first couple bottom leaves turn brown; the stalk may become weak and fall over. They also have the shortest storage time, however the varieties below are known for longer storage. For flavor, the heat is immediate when eaten raw.
Chinese Purple is one of the first to show sprouting plants about 30 days after planting and one of the first to be harvested. Very pretty garlic with purple blotches on the outer wrappers and tight thin covering on the cloves; making for a decent storage time of 5 months. Deceptive small plants produce large bulbs and the scape forms an upside down U which stands out among the other scapes that form curls and loops. If hot flavor is what you want this one delivers. A good one to take to farm market early in the season. I continue to be amazed at this variety. It has withstood drought and flooding; the bulbs are great sized. This is definitely one to include in your garden.
Purple Stripes may have both purple stripes and blotches; very flavorful and outstanding for baking. There may be 8 to 12 cloves per bulb
Glazed Purple Stripe – are in a group of their own; brilliant purple stripes with the wrapper having a shiny metallic or gold tones, hence the name “glazed” Some debate whether these are in a separate group as the coloring is dependent on environmental conditions.
Vekak, – exceptional rich flavor when sautéed and highly productive. These bring a smile to your face, when you see the striking shiny, purple bulbs pulled up from the ground. In the midst of the worst winter on record, in January, I discovered a few bulbs in storage, that were just as good as if they were just harvested. Certainly surprised me! Discontinued
Marbled Purple Stripes is also in a group in its own; sometimes more blotches of color with purple striping.
Bogatyr – can grow into very large, long-storing bulbs of this variety with short squat fat cloves with easy to peel brown or tan clove wrappers. Very hot when eaten raw, it can make you break into a sweat and turn red as a beet! This is one hardneck variety that grows well in the south.
Pskem -, this one is commonly placed in the Marbled Purple Stripe group but genetic studies show it’s closer to Purple Stripe. It has large 3 – 6 large impressive cloves like a Porcelain, with purple striped wrappers. Can be quite hot when raw. Another impressive variety continuing to become more popular every year.
Creoles grow best in southern climates and tolerate heat and drought; with persistence they will acclimate to northern regions and produce nice size bulbs. Creoles originated from Spain, Mexico, South America and Italy; they are most beautiful to grow. Clove skins are brilliant red-purple to dark purple; most are mild enough to eat raw but a few have a kick. I love growing these cultivars not only for the challenge but because they are pretty and one of the few varieties I can eat raw without my stomach burning. These are increasing in popularity and sell out quickly. Unfortunately, not many survived the harsh winter. In northern climates, they do not grow into large bulbs; bulb size between 1 1/4″ – 1 1/2″ diameter. Had to make the difficult decision not to continue to grow several varieties because of the quality and quantity of harvest.
Creole Red – winner of many taste tests, can grow few larger cloves than other Creoles. Discontinued after 2015
Aglio Rosso di Sulmona, a.k.a Red Sulmona – Originally from Italy and not too well known yet, but the word is getting out about it’s great flavor without pungency. Quantity Limited, discontinued after 2015
Burgundy – Cloves skins are more purple than red, like that of burgundy wine; excellent flavor for eating raw. This has stored very well and often use it through the winter months, discontinued after 2015
Donestia Red – Looks like a very nice sized Creole for this area. Quantity Limited
Softnecks – These cultivars do not have a flower stalk and have multi-layers of cloves. There are 2 separate classes, artichoke and sllverskins. All varieties grew exceptionally well this year, withstanding a wide range of growing conditions.
Artichokes are very robust plants with broad leaves that can grow large bulbs. They are so named because of the overlapping cloves in multiple layers, like an artichoke
Lorz Italian – Well adapted to summer climates, it keeps its great flavor in cooking and when roasted. It doesn’t have very small cloves in the center. Bulbs make very attractive braids. Extremely well this year, very large bulbs
Kettle River Giant – From the Kettle River region in northeastern Washington near the Canadian border, highly productive, exceptional large bulbs and cloves. Limited quantity
Ail de Pays Parne – originally from France, mild sweet flavor, medium size bulbs. Has a tendency to bolt.
Silverskins are high yielding and adapt well to a wide variety of climates. Plants are upright with narrow soft green colored leaves. Also used for making braids
Rose du Var – Originally from France, attractive bulbs that have a robust flavor, improved this year
Mild French – the name may be deceiving as this one can be quite hot; clove skins have a rose pink blush to them. It can be adapatable for southern climates
I started growing the following varieties out of curiousity and because I have not seen them offered before. Please inquire about availability
Beekeeper’s Sicilian – Very excited about this cultivar. Very large softneck and no small cloves in the center! Definitely a cook’s delight.
Punuk – Grows into 2 – 3 cloves. One clove may split into 2 plants
Rose du Lautrec, a Creole – limited quantity, going to give this one more year, bulbs are medium to small
“There are five elements: earth, air, fire, water and garlic.” Louis Diat
“It is not really an exaggeration to say that peace and happiness begin, geographically, where garlic is used in cooking” X.Marcel Boulestin (1878-1943)
One of my favorite ways to enjoy garlic is roasted. Pre-heat oven to 325 degrees. Take a bulb or bulbs and peel outer wrappers until one or two wrappers still cover the cloves. Drizzle olive oil on the bulbs; wrap bulbs in aluminum foil. Place on center rack in the pre-heated oven and slow roast for 45 minutes. After roasting, unwrap and squeeze contents of clove of piece of warm French bread and enjoy with your wine of choice. If you have roasted bulbs or cloves left over, tightly wrap them and store in fridge. I found they keep quite a long time.
Other ways to use roasted cloves:
Use the roasted cloves as a spread on sandwiches to give your sandwiches a special taste.
Puree in hummus and serve with pita chips.
Spread on hamburger bun for great hamburgers
1 demi baguette, cut into 12 ½” slices
3 plum tomatoes or tomatoes on the vine, seeds scraped out (don’t worry if some remain)
4 spring garlic cloves, outer layers peeled away if necessary
2 tbsp olive oil
Fresh basil leaves finely chopped or dried basil
Roast the spring garlic with olive oil, salt and pepper at 450 degrees for about 20 minutes. Then roughly chop. Dice tomatoes into small pieces and mix with garlic, olive oil and basil. Add salt and pepper if necessary. Spoon mixture onto slices of the baguette and cook at 350 degrees for 5 – 10 minutes or until the bread has browned on the edges. Serve warm.
Recommended beverage: A young Chianti wine
Cook your choice of pasta according to package directions; add a splash of olive oil and a sprinkle of salt to the water. As the pasta is cooking, heat a lump of butter in a skillet. Finely chop as much green garlic as you like (warning: it shrinks down) and add it to the pan of butter. Use the white and light green parts plus about an inch of the leaves of three stalks (for one serving). Cook on low heat until softened, about five minutes or so. Add a splash of pasta water, cover, and turn off heat while pasta finishes cooking. Stir drained pasta into green garlic mixture, along with another lump of butter and plenty of freshly grated pecorino romano (or asiago or parmesan). Salt and pepper to taste. Garnish with more grated cheese and a few finely chopped garlic leaves if desired, and serve it up quickly–or risk finding yourself standing in the kitchen with a fork and empty bowl in hand and a very confused look on your face.
Recommended: Serve with a buttery, toasty Chardonnay wine.
1 lb or roughly 8 – 10 new potatoes, Red, Yukon, Blue, or Fingerlings or quarter cut potatoes you already have
3 spring garlic cloves, trimmed and cleaned, coarsely chop cloves and green leaves.
2 Tbsp olive oil
Fresh cracked pepper and salt to taste
Rinse potatoes under cold, running water. Place them I the top of a steamer over simmering water. Cover and steam until potatoes are fork tender, 20 to 25 minutes.
While potatoes are steaming, sauté garlic in olive oil until just tender but not browned, about 1 minute. Remove garlic from the heat but leave in the pan with the oil to keep warm. When potatoes are tender remove them to a serving platter and using a fork, break each potato into 3 or 4 pieces. Sprinkle potatoes salt and cracked black pepper to taste, then top with sauté garlic and oil.
½ pound green garlic
1 Tbsp vegetable oil
½ tsp. salt or more to taste
¼ cup pine nuts
¼ cup extra virgin olive oil
¼ cup freshly shredded pecorino cheese or other hard sheep’s milk cheese
1. Trim and discard root ends of green garlic. Finely chop green garlic, rinse thoroughly and pat or spin dry.
2. In a large frying pan over medium high heat, cook vegetable oil, green garlic and ½ tsp sale until soft, about 3 minutes. Let cool to warm room temperature.
3. In a blender or food processor, pulse pine nuts to shop. Set aside. Add green garlic and process, scraping down sides as necessary until bright green and smooth. With motor running, drizzle in olive oil. Pulse in reserve pine nuts and cheese. Taste, and add more salt if you like.
Makes enough to coat 1 pound linguine
Serve with a zippy, lean Sauvignon Blanc
This one is my favorite:
Spring Garlic, White Wine and Shrimp
3 – 4 spring garlic, cleaned, trimmed and finely chopped, include some of the green leaves
White wine of choice, but not cooking wine
About ½ lb shrimp, fresh preferred, or use frozen, peeled and cleaned
Optional – fresh parsley, couple sprigs, finely chopped
In a sauce pan, melt couple tablespoons of butter. Add chopped spring garlic and cook on low heat until softened. Stir in a cup of white wine and allow reducing to thin sauce. While that’s cooking, pour yourself a glass of the wine and enjoy the aroma. Add shrimp and cook until pink, don’t overcook.
Serve right immediately by itself or over angel hair pasta. Top with sprinkle of parsley.
Serve with white wine, if there is any left.
Additional ways to use spring garlic:
Coarsely chop a stalk and add to salad greens, or to salad dressing
Topping with sour cream on baked potatoes; add to stir fry for delicate garlic flavor
|Welcome to Crazy Horse Gourmet Garlic Farm, located in Northwest Ohio, family owned and operated
Organically grown and tended by hand, I strive to produce top quality garlic for your garden or tableand hope you’ll find something in the selections that are offered.Call or email and I will assist you with varieties for your growing conditions
I look forward to doing business with you.
ALMOST SOLD OUT for 2015
Still have some Chinese Purple – Turban
Donestia Red – Creole
and couple others. Email for details
Garlic Braids still available. Call or email to order
| Why buy garlic from Crazy Horse Garlic Farm?