Last Summer Florence Fabricant reviewed our garlic in the New York Times. From that review we had responses from everywhere the Times is read. This morning I sent out the following email to inform those interested Times readers that this Summer's garlic harvest was in.
Hello Garlic Lovers,
Last year you bought garlic from us and we're sending you an email to let you know that this year's harvest is in the barn drying waiting to be shipped.
You can place your order here:
What we have is a porcelain variety called German White, Extra Hardy, grown purely with sun and rain from the heavens in soil fertilized with aged sheep manure and weeded with love by hand.
Last year you got a dozen, this year you get a baker's dozen-so sayeth the sheep and the garlic gods,
Photo by Tony Cenicola/New York Times
Florence Fabricant reviews our garlic, "Robust Garlic, Fresh and Juicy" in her column Food Stuff that appears in the Dining & Wine section of the New York Times, August 3, 2010.
See Garlic Cultivation to understand how we grew it and why our garlic is so unique.
Sold Out of all varieties. Thank you. We're planting more soon for next year.