and oregano make it Italian;
Wine and tarragon make it French.
Sour cream makes it Russian;
Lemon and cinnamon make it Greek.
Soy sauce makes it Chinese;
Garlic makes it good.”
~Alice May Brock
Porcelain Garlic (left to right: Georgian
Fire, Leningrad, Melody, Music), David
MacTavish, Hutchinson Farm, Burlington, ON,
September 24, 2012
|Grown at Hutchinson Farm since
After too many years of finding "Product of China"
garlic in the grocery store, we decided to do something
about it -grow our own! We did our research, and at the
end of September 2012, we planted our first patch of
garlic -all heirloom varieties. Then we waited and
waited. After 10 long months our garlic was ready! Our
customers tried it, and thought it was amazing, many
said it was the best garlic they'd ever had! Since then
we've grown more and more every year.
- In season
Bulbs (uncured): Mid-July, August
Bulbs (cured): September - October (or when we
- Storing at
If you are using it within a few weeks, your
kitchen counter is fine.
For longer storage: dark, cool, and dry is best.
Even temperature is best, as changing temps from
cool to warm tells the garlic it's time to sprout!
Garlic varieties have different shelf lives, so
use the Rocamboles first.
You may also notice that flavour changes as the
Do you have a wine cellar? This is the perfect
place to store your garlic: 13°-14°C; humidity
Bulbs are typically all white (hence
'porcelain'), and they are one of the
largest bulbs grown, with 4-6 large huge
brownish skinned cloves. Very cold
tolerant, making them popular for Canada.
Expensive to grow as 20-25% of the bulbs
must be used to replant the crop.
Brought to Ontario in the 1980's by farmer
Al Music, after visiting his native
Hungary. Joe Ueynaka of OMAFRA conducted
extensive garlic trials in the late 1980's
and considers Music to be the best garlic
to grow in Ontario.
Its flavor is very rich and musky, strong
and robust, and sticks around for a while.
A milder Porcelain.
Purple Stripes: Named for the
colouration of the bulb wrapper. Taste can
be quite hot. Flavour is between
Porcelains and Purple Stripes in character
|Kostyn's Red Russian
|Introduced by Gary
Swann of Port Alberni, B.C. His Uncle
Kostyn, had been growing this superb
garlic for many decades.
Possibly the most popular and most widely
grown hardneck garlics, to many, the
finest tasting garlic of all. Rich and
sweet, moderate in heat, makes Rocamboles
a great choice when raw garlic is called
for. Not for long term storage, so use
these varieties in the fall. Cloves are
easy to peel.
|French Rocambole: Sublime
flavour and medium heat that lingers.
As noted above, garlic keeps for a long time
in a cool, dry, dark, locations.
If you notice your garlic is sprouting, roast it,
Too many uses! We like Jamie Oliver's method:
smash the clove and put it in the pan skin and all
-the skin will magically disappear!
Coming soon, what's yours?