Hi there Thanks for the email
Dear Friends,


The crop looks good so far,but it is dry here. This means I do not know the size of the bulbs but should be like our past crops. Due to high demand I  will be accepting early orders! Mandy sells garlic for the year!


We have two types of garlic, Persian Star and Matthew's Zest.


Persian Star garlic offers a robust, flavorful experience with a mellow, rich, and complex taste. It has a mild, spicy zing that is not overpowering, and is known for its sweetness when roasted. When eaten raw, it has a medium, pleasant heat that is less sulfurous and overpowering than some other varieties They are purple striped and are a medium size bulb.


Matthew's Zest is our own variety based on years of planting garlic and a combination of Chesnok Red and Russian Red. Chesnok Red garlic is known for its rich, sweet, and flavorful taste, especially when roasted or sauteed. It offers a medium heat level that balances well with its full flavor, and is often described as having a mellow, lingering aftertaste. When eaten raw, it has a medium flavor that is still robust but not overpowering, making it great for salads and dressings. It's a versatile garlic, suitable for a variety of dishes, and is even favored for baking due to its sweetness, Russian Red is  known for its robust, spicy, and rich flavor profile that lingers. When cooked, the spicy heat mellows out, leaving a pleasant, earthy sweetness. Mandy selects the best Garlic bulbils( small, bulb-like structures that grow in the flower head (umbel) of hardneck garlic plants. ) for her seed and so the garlic she sells has a  flavor accustomed to her soil as it is worked with for three years before sold.  


Mandy is not a certified seed farm . This garlic is for eating and while some  people do plant it in the fall .


THE MOST IMPORTANT ASPECT OF GARLIC FOR LONGEVITY IS IN THE CURING AND STORAGE! Mandy encourages and pushes each person to take garlic at the time of harvest and cure in your space and long term home. THIS IS TO PREVENT DAMAGE! Garlic is like an egg, the more it it moved the more likely it is to bruise which is equivalent to a crack in an egg and it won't last as long.  Mandy leaves the roots on her garlic The roots, along with the leaves, also offer some protection to the bulb during curing, potentially preventing pests and fungi from damaging the garlic.


1.Hang the garlic in bundles or lay them out on a screen or pallet in a dry, well-ventilated area, sheltered from direct sun and rain.  Use a fan for extra ventilation if you feel it is too humid. LEAVE STEMS ON FOR CURING!

2. Curing takes 4-6 weeks

3.Once cured, the garlic can be trimmed and stored. Remove any remaining dirt, trim stems to your desired length, and store in a cool, dark, and dry place ( Mandy does not reccomend triming the roots)

Airflow is key: Ensure good air circulation to prevent moisture buildup and spoilage.
Don't rush: Be patient and allow the curing process to complete naturally.
Monitor humidity: In humid areas, you may need to use a dehumidifier or fans to help dry the garlic. Avoid damage: Handle the garlic carefully to prevent bruising, which can lead to spoilage.

When you order from Mandy you will get a mix of both the Matthew's zest and Persian Star.


10 bulb minimum-$50

25 bulb-$100

50 bulbs-$200

75 bulbs-$300

100 bulbs-$400


Please sign up for the newsletter and stay in touch. GARLIC SHOULD BE PICKED UP AT FARM RIGHT AT HARVEST SO THAT YOU CAN CURE IN YOUR SPACE. This is the best way to ensure longevity!