Our Products
Certified Organic Garlic
We offer certified organic garlic for your planting or eating pleasure! Whether you're a market farm, home gardener, herbalist or gourmet chef, our garlic is for you.
Our porcelain hardneck Russian Giant is great for first time growers with stately, dark green plants and huge bulbs and is said to contain especially high allicin content. Try Bogatyr if you like hot garlic or Russian Giant for medium heat; both will delight with their plump, easily-peeled cloves.
Penn Wonder offers classic garlic flavor for early season eating and grows on stout, broad-leaved plants. Softneck Transylvanian makes braiding a breeze and offers a milder, no-scape option.
Our garlic grows well in any part of the country, but are especially suited for northern climates. They thrive during our cold winters and emerge through a thick layer of mulch in spring. All garlic varieties are USDA Certified Organic by Midwest Organic Services Association (MOSA).
Bogatyr
Marbled Purple Stripe
Originating in Moscow, Bogatyr is one of our favorites and hard to find. Beautiful marbled purple bulbs with easy to peel brown clove wrappers. Hot bite when raw will please lovers of spicy garlic! The flavor doesn't seem to linger as long as some, making it good for raw use, such as in pesto or hummus. Fat cloves are nice for roasting with a pleasing garlic flavor. One of our most popular varieties!
Chesnok Red
Purple Stripe
Beautiful red-streaked bulbs contain numerous easily-peeled cloves. Great flavor and creamy texture, especially when roasted, but this variety shines in any dish!
Penn Wonder
Rocambole
Richly flavored garlic that stores well, especially for a rocambole. Plants are a deep green color with wide leaves and shorter stature. Scapes appear later than other varieties. Bulbs are somewhat dusky with pretty beige clove wrappers.
Russian Giant
Marbled Purple Stripe
Large, dark purple-splotched bulbs have brown clove wrappers that impress with their looks and flavor! Initial bite mellows to a pleasant garlicky taste. Plump easy-to-peel cloves. Consistently yields very large, beautiful bulbs.
Russian Giant
Porcelain
Pretty lavender-streaked bulbs with plump, easily-peeled tan cloves have a medium hot, delicious garlic flavor. Standout plants make it a good choice for first time growers. Potential to produce huge bulbs and overall our best yielding variety!
Transylvanian
Artichoke
A full-flavored garlic with mild-medium heat. This softneck type is long-storing and makes braiding easy. Brought to the U.S. from a vegetable market in Transylvania. An excellent vampire repellant! Bulbils occasionally form near bulb.
Garlic Braids
10, 16 or 25 gorgeous garlic bulbs in a handsome braid to keep your garlic supply handy all year long. Most bulbs have five or more cloves per bulb and no less than four. Russian Giant Porcelain and Bogatyr
Garlic Scapes
WHAT’S A GARLIC SCAPE?
The beautiful curly scapes are similar to a flower stalk and emerge from the top of the garlic plant in June. They are ready for picking around the beginning of July. Removing them forces the plant to put all its energy into expanding the bulb. The scapes are wonderfully spicy and full of garlicky juice. Some like to eat them raw, but they can also be lightly steamed whole, sauteed, grilled, pickled, dried or made into pesto.
YOU-PICK SCAPES
Every June we welcome anyone interested to help us de-scape our garlic field. Bring home scapes in exchange for your labor. Then you can try your hand at making your own pesto! Have questions? Click the button below and send us a message. We look forward to seeing you!
Our favorite way to eat scapes is to grind them up with olive oil, parmesan cheese and sunflower nuts to create our delicious garlic scape pesto! Start with about a pound of scapes and chop in a food processor. Add the oil and nuts, about ¾ C each, then add ¾ cup, shredded cheese last. You can adjust the amounts to taste. We've come up with many ways to enjoy it:
-
Mix into cooked pasta, roasted vegetables or tomato soup for added flavor
-
Spread on fish fillets, then wrap in foil and grill
-
Add to cooked steak, chicken or other meat
-
Use as dip or place a dollop on crackers with cream cheese
-
Give extra kick to sandwiches and wraps
-
Toss with stir-fried meat, veggies or tofu
-
Create a unique pizza topping
100% Grassfed Lamb
100% grassfed lamb is available by the cut or bundle year-round. Whole and half animals are available as well. We raise Clun Forest-cross sheep entirely on our certified organic pastures in Deuel County, SD. Our lambs are never fed grain, but graze a diverse mix of grasses and legumes throughout the growing season and eat hay in winter. Our sheep are excellent mothers, have a consistent meat-to-bone ratio and thrive on grass.
Sheepskins
Our luxurious sheepskins have a higher loft and are denser than a typical sheepskin because of the crimp or spring of the wool contributed by Clun Forest genetics. The properties of wool make sheepskins an ideal sleep surface. Wool’s breathable fibers help regulate moisture and temperature creating a superbly comfortable next-to-skin environment, and its fiber structure makes it highly flame resistant.
Our natural sheepskins are safe for your family and our planet. We send them to a small U.S. tannery that uses a non-toxic process. There are no chemical residues or odors, so you can feel good about sharing your sheepskin with all of your loved ones.
Fiber
Wool yarn and raw fleece are available in a range of natural colors from cream to espresso and many shades in between. Our sheeps' genetics include Clun Forest, Shetland, Blue Faced Leicester and others. We offer fleece with a range of softness and crimp, and staple lengths from 2.5 to 5 inches. Fiber is easy to spin and lighter shades take dye readily.