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
541-805-8563
Porcelain
Purple Stripe
Rocambole
Turban
Varieties for 2023
Bogatyr
Purple stripe. Great bulbs of fire! Big beautiful bulbs are full of flavor with a warm lingering aftertaste. Flavor holds well in cooking.
Duganski
Purple stripe. Violet-tinged cloves burst with fiery flavor that mellows out and leave a pleasant aftertaste. Holds its flavor well in cooking, even in a slow cooker (new to us in 2022).
German Porcelain
Porcelain. Big tasty cloves are not too hot, making this easy-to-peel great keeper an excellent variety for baking (new to us in 2022).
German Red
Rocambole. Full-bodied, strong and spicy when raw, this is a good middle-of-the-road garlic that maintains flavor when cooked.
Music
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.
Russian Red
Rocambole. Full-bodied, strong and spicy when raw, this is a good middle-of-the-road garlic that maintains flavor when cooked.
Spanish Roja
Rocambole. Medium sized bulbs produce pungent and hot cloves great for adding heat to raw dishes, and holding flavor well when cooked. Great when stuffed into a roast or lamb leg before grilling.