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.

Where to Buy

Folly Farm by appointment – 67364 Squire Loop, Cove
Community Merchants – 1210 Adams Ave., La Grande

Online Orders – Closed for the Season

Porcelain

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.

Rocambole

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.

Turban

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

Varieties for 2022

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.