All the varieties of garlic we produce fall under the specialty/gourmet umbrella and are labor-intensive, requiring many steps that necessitate a by-hand process. The process starts with breaking up our seed garlic which are the largest and best heads from the previous harvest or purchased from a reputable organic certified seed supplier usually for $27 to $31 per pound. The individual cloves are each hand placed into a freshly broad forked bed, amended with OMRI (Organic Materials Review Institute) listed fertilizer and compost then mulched with straw, hand weeded, and when mature each head is lifted from the ground with digging forks and ushered off to be cleaned and start the dry down. Once curred each bulb has its roots trimmed and final cleaning occurs.

If you’re used to the imported commodity garlic do yourself a favor and buy locally produced garlic or try your hand at growing your own. Any of us local growers would be more than happy to help you on your way.

Hardneck Varieties
Music – a large, Italian porcelain garlic variety brought to Canada by Al Music in the 1980s from his homeland of Italy. Flavor is rich, garlicky and warm without being hot.

German Stiffneck – Stores well with large, easy to peel cloves. The flavor is rich, robust, and long-lasting with a lingering medium heat that softens and sweetens when cooked.

Spanish Roja – Recognized by the Slow Food Foundation as a culturally significant food facing extinction. This variety was brought to the Pacific Northwest in the early part of the 19th century. Raw it is hot as are most garlics, but there is still a sweetness that comes through which is not there in many other garlic varieties. The wrappers are white and the clove skins are a rich red to light brown.

Softneck Varieties
Inchelium Red –
Originally from the Colville Indian Reservation, Inchelium, WA. In 1991 it won first place for flavor at the Rodale Food Center. 



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Additional information


Music, Inchelium Red, Spanish Roja, German Stiffneck


Culinary, Large, Jumbo