FAQ

GARLIC HAS TWO SUB SPECIES: HARDNECK  (ALLIUM SATIVUM) AND SOFTNECK (ALLIUM OPHIOSCORODON)

THERE ARE 10 RECOGNIZED GARLIC GROUPS, ALL HAVING THEIR OWN CHARACTERISTICS AND PERSONALITIES:  ARTICHOKE, ASIATIC, CREOLE, GLAZED PURPLE STRIPE, MARBLED PURPLE STRIPE, PURPLE STRIPE, ROCAMBOLE, SILVERSKIN AND TURBAN AND WITHIN THESE GROUPS THERE ARE 100’S OF NAMED VARIETIES

SO WHY WHEN SHOPPING FOR THIS MOST ESSENTIAL INGREDIENT DO WE ONLY HAVE ONE CHOICE?  IT’S TIME FOR CHANGE!!

WE’VE PACKAGED OUR NON-GMO, PESTICIDE FREE GARLIC IN A WAY BEFITTING ONE OF THE WORLD’S OLDEST AND MOST BELOVED CULTIVATED CROPS

A PREMIUM GIFT FOR FOOD LOVERS, CLIENTS, PARTIES, AND HOUSEWARMING EVENTS.

JOIN US ON OUR QUEST TO CELEBRATE, ELEVATE AND VENERATE THIS MOST HUMBLE BULB!

1. When and Where do you sell your garlic?

We sell our garlic in September (ish) in Jackson, WY and Driggs, ID. The markets our linked below. Slow Food in the Tetons, Jackson on Wednesday from 4 to 7 pm. Teton Valley Farmers Market, Driggs on Fridays from 9 am to 1 pm. Jackson Hole Farmers Market on Saturdays from 8 am to 12 noon.

We sell online here by clicking the “Shop” menu button above.

Note: We tend to stock and sell to the physical markets first. We regroup in October and update the online store for selling October thru the Holidays.

2. Do you have the links you put on the info card you hand out at the markets? Yes!

Too much information about GARLIC

https://health.clevelandclinic.org/6-surprising-ways-garlic-boosts-your-health/

https://health.clevelandclinic.org/benefits-of-black-garlic/

https://www.tastingtable.com/783700/the-garlic-powder-hack-you-need-to-start-using/

www.americastestkitchen.com/cooksillustrated/articles/2007-our-essential-guide-to-garlic

Hysterically too much information about GARLIC

https://pubmed.ncbi.nlm.nih.gov/29937536/

Allicin Bioavailability and Bioequivalence

https://pubs.rsc.org/en/content/articlelanding/2022/fo/d1fo03180e

Biological properties and therapeutic applications of garlic and its components.

2. What’s new last year (2023) and this year(2024)?

We added our first 2 vinegars last year. Black Garlic Vinegar and Garlic Scape Vinegar. They will be back this year with hints of oak and a new label, as they are now both made with starters from their respective first year, rather than apple cider vinegar. We added Garlic Toum, a Lebanese Aioli (Mayo), that was our first garlic sauce. Garlic Toum will be back and we are hard at work to add a second sauce that weve been calling T(eton) T(ian) S(ause) made with Black Garlic and Sichuan Peppercorns. There may be a Black Garlic Soy Sauce, too.

Last year we added Fools Garden and Kapow Powders. We might be adding a Herbes de Provence, because we should, one of these days.

During the “off-season”, we picked up a freeze dryer from Blue Alpine, so we hope to figure it all out before the markets end. If product passes our standards, we hope to add freeze dried garlic, and some simple freeze dried backpacking meals with potatos, and/or borlotti beans, and/or onions, and, of course, garlic. Be patient on the freeze dryed product, though. It might not make it till the Winter markets. Borlotti Beans have a habit of not getting harvested till September.