Organic Chesnok Red Hardneck Garlic

$14.50$43.00

Sow in fall to harvest the following June |  Allium sativum

 

A staff favorite in our annual garlic tasting for the last 5 years straight, we adore Chesnok Red for her rich garlic flavor and balanced, sweet-heat when cooked. Raw, her intense heat quickly dissipates but cooking truly brings out her earthy, rich garlic complexities. In January, once the short-storing but delectable Rocambole varieties have been eaten, Chesnok Red becomes one of our favorites with her rich, smooth sweetness and touch of heat. Her cloves are initially hard to peel, making Organic Chesnok Red Hardneck Garlic an excellent storage variety; the cloves become easier to peel the longer they store and bulbs store up to 12 months. Average 6-10 cloves per bulb.

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Organic Chesnok Red Hardneck Garlic

Sow in fall to harvest the following June |  Allium sativum

A staff favorite in our annual garlic tasting for the last 5 years straight, we adore Organic Chesnok Red Hardneck Garlic for her rich garlic flavor and balanced, sweet-heat when cooked. Raw, her intense heat quickly dissipates but cooking truly brings out her earthy, rich garlic complexities. In January, once the short-storing but delectable Rocambole varieties have been eaten, Chesnok Red becomes one of our favorites with her rich, smooth sweetness and touch of heat. Her cloves are initially hard to peel, making Organic Chesnok Red Hardneck Garlic an excellent storage variety; the cloves become easier to peel the longer they store and bulbs store up to 12 months. Average 6-10 cloves per bulb.

Collected in the southern Republic of Georgia in 1985, it is a highly productive “Purple Stripe” type with silver-purple streaking on each bulb and clove skin. Purple Stripe varieties are the oldest of all garlic, closest to the origins of the species. They are a hardneck, sending up spiraling, edible scapes in June that may flower in addition to producing bulbils. Their flavors as a group are strong, complex and richly garlicky without being overly sulfurous though they lack the sweetness of the Rocamboles.

Several of our favorite varieties are Purple Stripe and we prefer them for roasting, especially. Purple Stripes are named for their vivid purple skins that often stripe deeper purple and their 6-10 cloves are arranged in a single layer around the scape (though very large bulbs may form a second layer). Because their skins are more tightly attached than Rocambole types, Purple Stripes store longer and become easier to peel the longer they store. Also, garlic is one of the hungriest crops in your garden! We feed our soil as well as our garlic with our Organic Garlic & Shallot Fertilizer as well as our Fish & Kelp Emulsion.

And have you heard? Fruition’s Organic Garlic & Shallot Academy shares a lifetime of lessons distilled into step-by-step tutorials, season by season, to amplify your garlic & shallot abundance for years to come. Friends, we decided to make this $98 course free because our individual & collective abundance as well as our ability to give generously is more critical than ever…

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Organic Garlic & Shallot Academy

shares a lifetime of lessons distilled into step-by-step tutorials, season by season, to amplify your garlic & shallot abundance for years to come. You’ll find our Garlic Growing Guide as well as our Shallot Growing Guide in the Academy, as well. Join us here, it’s free!

How to Grow Organic Garlic: Just a Taste!

Choose well-drained soil that has plenty of sun and plenty of compost worked in. Between October 1st and October 30th, plant individual cloves 2-3 inches deep and 6 inches apart in a row. Rows should be 6-10 inches apart depending on bed spacing and cultivation tools. If you have mulch available it will aid in reducing frost-heaving. Keep garlic well-watered and well-weeded! Feel free to harvest the delicious, spiraling scape that will appear in early/mid-June on the hardneck varieties. Harvest your bulbs beginning the first or second week of July up until mid-August with a fork or shovel once a third of the leaves are brown and dry. Cure garlic (leaves and all) out of the direct sunlight for two weeks with plenty of good air flow, clipping the necks and roots to store long-term in a dark, dry place.
Softnecks: when harvesting we like to cut the stem of the plant as close to the garlic bulb to encourage uniform drying.
Worm castings: We have recently begun to use a small handful of worm castings on top of each clove when we seed in the fall. The health and size of the garlic plants has dramatically improved- give it a try!
Late planting? As long as you can get into the garden and the ground is not frozen the garlic will do just fine. We have planted digging through the snow when we got behind and had no other choice. You might not like being out there then, but the garlic does not seem to mind.

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Have you heard? Fruition’s free

Organic Garlic & Shallot Academy

shares a lifetime of lessons distilled into step-by-step tutorials, season by season, to amplify your garlic & shallot abundance for years to come. You’ll find our Garlic Growing Guide as well as our Shallot Growing Guide in the Academy, as well. Join us here, it’s free!

How to Save Your Own Garlic: Just a Taste!

For the most abundant harvests and grow the highest quality ‘seed’ garlic, sow the cloves of the largest, healthiest bulbs you can source. Organic bulbs thrive most in a wide diversity of conditions. When saving your own ‘seed,’ sow only the largest bulbs — indeed, the ones you want to eat most — and just be sure they’re not diseased in any way. May they surround you with abundance for many seasons to come!

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