2017 Garlic Ready Soon!

freshly-picked garlic

I'm in the middle of harvesting this year's garlic crop. It's going to be a big one!

There will be seven varieties available for sale this year. They range from mild to hot. Each variety has its own distinct flavor.

Garlic has to cure before it can be removed from the stem. It needs to hang to dry for two to three weeks.

German White, Georgian Fire, Music, and Turkish Red are ready to go this week. I picked them over the July 4 weekend.

On July 29, the Italian and Chesnok Red varieties will be ready to go.

On August 5, Spanish Roja will be ready. That one is taking a little longer to grow.

Learn more about the varieties

Get prices and order

How to Store Garlic

Store garlic at room temperature in a dry, dark place that has good air circulation. Keep it in a mesh bag or basket, or beneath an overturned clay pot. Never refrigerate garlic.

Keep in mind that garlic's lifetime decreases when you begin removing cloves from the bulb. Leave the outer layers on the garlic until you're ready to use it. This will keep it fresh.

Our garlic comes in reusable burlap pouches. This is a great way to store your garlic until you're ready to use it!

Garlic at the Schaghticoke Fair

Joe's Garlic took second place at the Schaghticoke Fair this year. This variety is Spanish Roja and is available for sale this year!

2015 Fall Garlic Harvest

The 2015 garlic crop has been harvested! Check back to see the four varieties that will be offered for sale this fall.

2015 garlic crop in June