Specialty garlic varieties we grow

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  Music garlic is a Porcelain‑type hardneck garlic, prized for its large, elegant bulbs wrapped in smooth white skins. Inside, you’ll find 4–7 plump, easy‑to‑peel cloves, each one packed with rich, classic garlic flavor.

This variety thrives in cooler climates and is known for its reliability — a big reason farmers and gardeners return to it year after year.

Music garlic is famous for its robust, full‑bodied taste. Raw, it delivers a strong, spicy kick. Cooked, it mellows into a warm, slightly sweet flavor that enhances everything from roasted vegetables to soups, sauces, and marinades.

Chefs love it because:

• It holds its flavor when roasted
• It caramelizes beautifully
• It adds depth without bitterness

If you want garlic that truly tastes like garlic, Music is the one.

We plant our Music garlic in the fall, giving each clove time to establish strong roots before winter. By spring, the plants shoot up tall and sturdy, eventually producing a curly green scape — a delicious early‑summer bonus.

Music garlic is known for:

• Excellent cold hardiness
• Consistent bulb size
• Strong disease resistance
• High yields
• Long storage life (often 6–9 months)

After harvest, we cure the bulbs carefully to lock in flavor and ensure they store beautifully.

One of the joys of growing Music garlic is the scape harvest. These tender, curly shoots are removed to help the bulbs grow larger — and they’re delicious in their own right.

Scapes taste like a mild, fresh version of garlic and are perfect for:

• Pesto
• Stir‑fries
• Grilling
• Pickling
• Adding to eggs or pasta

They’re a short‑season specialty our customers look forward to every year.

Music garlic checks all the boxes:

• Beautiful bulbs
• Incredible flavor
• Reliable growth
• Great storage
• Strong market appeal

Whether you’re a home cook, a garlic enthusiast, or a gardener looking for seed garlic, Music is a variety that never disappoints.

 Georgian Fire is a porcelain hard neck garlic known for its bold heat, large cloves, and excellent cold‑hardiness. It’s one of the spiciest garlic varieties when eaten raw, making it a favorite for salsa, sauces, and anyone who loves a strong garlic kick.

This variety comes from the Cichisdzhvari region of the Republic of Georgia, an area known for rich agricultural traditions and diverse crops.

• Very hot and intense when raw
• Becomes rich, savory, and mellow when cooked
• Often considered one of the best‑tasting garlics by growers and chefs

• Large, beautiful bulbs
• Typically 4–6 jumbo cloves per bulb
• Smooth white skins with occasional purple streaks
• Easy‑to‑peel, rose‑tinted cloves

• Thrives in cooler climates
• Very cold‑hardy and vigorous
• Reliable yields and disease resistance
• Fall‑planted, harvested mid–late summer