Our Gourmet Garlic

We specialize in hardneck garlic varieties, most of which originated in the Caucasus region of Russia. Because the region of origin is similar to ours, around the 45th parallel with an average altitude of about 3,000 feet, these varieties do very well here in Cove.

Each year, we hold side-by-side garlic tasting events during Grassroots Festival, the Cove Cherry Fair, and several other gatherings around the valley. Watch our Facebook page for tasting dates and events, or get in touch to arrange a visit.

Garlic scapes are usually available mid-June, and garlic harvest is mid-July with bulbs ready for market by mid-August. 

Where to Buy

Folly Farm by appointment
67364 Squire Loop, Cove

Grassroots Festival (2nd Saturday in August)

Cove Cherry Fair (3rd Saturday in August)

Online Sales open late August


Satiny white wrappers hold only 4 to 6 big cloves per bulb, and offer outstanding flavor.

Purple Stripe

With 8 to 12 cloves per bulb, tallish cloves are slightly smaller than other types, and plant height  and shape vary noticeably from strain to strain.


Deeper, more full-bodied flavor in bulbs with 6 to 11 large cloves in a single circle around the stem, making them easy to peel.


Small plants produce good size bulbs in early season with 8 to 12 crescent shaped cloves, and are excellent for baking.

Varieties for 2024


Purple stripe. Great bulbs of fire! Big beautiful bulbs are full of flavor with a warm lingering aftertaste. Flavor holds well in cooking.

Chesnok Red

Purple stripe. Best cooking garlic according to the big chefs. Holds its shape and retains flavor when cooked. Produces very large bulbs that average 9 to 10 easy to peel cloves


Purple stripe. Violet-tinged cloves burst with fiery flavor that mellows out and leaves a pleasant aftertaste. Holds its flavor well in cooking, even in a slow cooker.

German Porcelain

Porcelain. Big, tasty cloves are not too hot, making this easy-to-peel variety a great keeper and excellent variety for baking.

German Red

Rocambole. Full-bodied, strong, and spicy when raw, this is a good middle-of-the-road garlic that maintains flavor when cooked.


Porcelain. Beautiful, huge showy cloves become starchy sweet when baked and are hot when consumed raw. Our favorite snack, we roast them on the grill wrapped in foil with a olive, and spread on sliced baguette.

Northern White

Porcelain. Big beautiful cloves are easy to peel, and make a flexible variety good for baking, mincing, and roasting.

Purple Italian

Rocambole. A delicate, sweet spiciness with mild grassy flavor slowly warms up with a burst of heat that fades quickly. Good for salsas and Mediterranean dishes.