2016 garlic sales at World Harvest


Our diverse culinary garlic is now on sale for 2016! The harvest went smoothly due to cooperative weather conditions, and the crop looks really nice. All ~2,000 heads have been hanging to cure properly, and the first batch is ready for sale. You can find our display at World Harvest Foods on the south side of Columbia, MO; read more about each of our twelve varieties.


Please support and thank World Harvest for working with us to make this special garlic available.

Buy Chert Hollow garlic at World Harvest in 2015!

This year, our diverse culinary garlic will primarily be available at World Harvest Foods, an international grocery in south Columbia, near the intersection of Nifong and Providence. Look for the display opposite the cheese counter. We grow a dozen varieties, of which about 5 will be available at any given time; stop by regularly to experience the full diversity! If you are interested in a bulk purchase, please contact us directly and we’ll put together your order for pickup at the store.


2015 varieties and ID codes

Each garlic head sold at World Harvest is labeled with an ID code to help you keep track of varieties at home. The table below relates these codes to the variety and its culinary properties.

Hardneck Varieties
Robust & exciting flavors. Heads structured with cloves arranged around a stiff central stalk; cloves generally large and fairly uniform in size.
Variety ID code Approx clove count Description
Bogatyr BOGA 3-7 A good general-purpose garlic. Hot raw flavor, rich when roasted or cooked.
Brickey BRIC 8-10 A family heirloom from a market customer. Delicious sautéd, spicy hot when raw.
Georgian Crystal CRYST 5-7 A really nice roaster, sweet & rich. Intense raw flavor. Big cloves for the garlic lover.
Georgian Fire FIRE 4-6 A delight for lovers of spicy food. Adds a zing to salsa or gazpacho.
German Extra Hardy GEXH 3-6 Excellent for roasting, as the cloves produce a complex sweet flavor under high heat.
Russian Giant RUGI 4-6 Large cloves are a garlic lover’s delight. Carries some  spicy heat raw or roasted.
Samarkand SAMAR 9-11 Peppery and distinct, both sweet and hot. Medium cloves for all-purpose use.
Shvelisi SHV 10-12 A “just-right” general-purpose garlic, with moderate clove size and quantity.
Siberian SIBER 4-8 Robust and rich when cooked, an ideal garlic to feature. Our favorite.
Softneck Varieties
Classic garlic flavor. Heads structured with layers of cloves, which vary in size within a head but are generally smaller than hardnecks.
Variety ID code Approx clove count Description
Chet’s Italian Red CHET 12-18 Rich flavor when used raw; ideal for dressings and pesto.
Lorz Italian LORZ 9-16 Some zing when raw, but minimal aftertaste. A Slow Food Ark of Taste variety.
Tochliavri TOCH 10-18 Recommended for all uses. Spiciest of the softnecks. Excellent roasted, sweet & well rounded.

Advice on choosing garlic varieties:

Any garlic variety can be used in any culinary situation calling for garlic. No need to fret, for example, if you bought a variety suggested for roasting if you decide to saute; just use it! Chances are the results will be delicious.

However, matching the right garlic to the right use can yield some spectacular results. Here’s a cheat sheet of some of our favorites:

  • Favorite roasters: Georgian Crystal, Tochliavri, German Extra Hardy
  • Favorite sauteed: Siberian is a standout, but all are excellent
  • Favorite raw, if minimal aftertaste desired: any of the softnecks, but especially Chet’s Italian Red
  • Favorite raw, if spicy flavors desired (in salsa, for example): Georgian Fire, Russian Giant

Most importantly, have fun exploring the possibilities!

More information

Harvesting and handling culinary garlic

Late June and early July are garlic-harvesting season. Our diverse culinary garlic has been very popular at market the last few years, with customers enjoying the ability to choose just the right variety for different uses. These include spicy garlic varieties for hot dishes like salsa, sweet garlic varieties best for roasting, and richly flavored garlic varieties with minimal aftertaste for raw uses like pesto. See the results of last year’s garlic tasting party for details.
Though garlic is not a labor-intensive crop overall, it does take a lot of work during the harvest period, particularly as our diversity requires a lot more care and handling than a generic one-variety wholesale crop. Harvest on our farm covers a three-week period, as different varieties mature at different times, and we have to fit in the extra work around our normal schedule. Here’s how we manage the harvesting and handling process.

We hand-pull our garlic, sometimes having to use digging knives if the soil is hard or the heads are especially deep. Breaking off a stem is very bad, as it means the head can’t cure properly. We move along the row, laying the heads out in linear piles until the entire variety is out of the ground. This is much easier when the ground is drier; this year’s harvest was a lot cleaner than the muddy conditions of the past few years. In dry conditions there’s only a little extra dirt on the heads, like the clean-enough ones shown at upper right, but we try to gently knock off as much as possible. If the ground is wet, we’ll have to swish the heads through a bucket of water to get mud clumps off the roots, which slows down the work considerably and makes the heads wetter than we’d like. We pack these carefully into labelled baskets or containers, and haul them back to the barn for further processing. Labelling is especially important as it’s quite difficult to tell most varieties from each other by sight, as is careful handling to prevent damage that could lead to spoilage later on.


Once at the barn, we sort the heads by size and quality, using our handy homemade garlic sorter (above). Each head is run through this slot, which is marked by diameter to sort the heads into five categories: Jumbo (really large & beautiful); A (standard head); Seed (same size as A but highest quality for replanting); B (smaller than we’d like but standard quality); <b (and="" (too="" ,this="" 300-400="" adjustments="" all="" an="" and="" annual="" as="" assessments="" back="" can="" damaged).="" deformed="" details="" each="" especially="" for="" garlic="" given="" heads,="" heads="" hold="" important.="" is="" make="" necessary.="" of="" or="" our="" out="" own="" p="" quality="" replanting="" sales).
This year, the garlic is especially large and beautiful; in the photo above you see from left to right an A, Jumbo, and a truly monstrous head that we have no category for. We’ve had the highest ratios of Jumbos and the lowest ratio of Bs and <Bs that we’ve ever had on this farm. Overall the large heads make us feel like good farmers, but they may be slower to dry, and thus we are slightly more concerned about whether the curing process will go smoothly. We did find onion maggots in some of the heads again this year, and while we don’t think they’re a major problem, they are a bit of a concern, especially with extra large heads.

Once the garlic is sorted into its five categories, we bundle it to hang for curing. We use five heads/bundle for the larger categories, and 7-8 for the smaller ones. Used baling twine works very well; we tie a tight square knot around the leaves just above the center of gravity (so the heads will hang downward), and cinch tight enough to hold when the drying leaves shrink, but not so tight as to cut off circulation through the leaves (which act to draw moisture from the head and speed the curing process). We label each bundle with its variety, category, and bundle number using masking tape and marker, so that each label reads something like SIB A #3 (Siberian, size A, 3rd bundle).

The bundles are hung from the rafters of our packing barn (above left), generally one variety to a rafter, and left to dry for approximately 3 weeks. We set up multiple fans at the back of the barn, blowing out, to make sure there’s enough airflow to keep the process going. With our extra-large heads this year, there’s a little concern about their ability to dry fast enough, but we’ll just have to see what happens. In 2010, our garlic was curing during some very wet weather that had us really worried, but it came out fine so we’re less paranoid during this drier year.

We’ve found that each variety, with 160-200 heads, takes about 5 person-hours to harvest, sort, and hang, for a total of about 60 hours of work that needs to be fit into the three weeks of already busy farm work. One of the reasons we skipped market last weekend was to give us time to focus on catching up with the weeding and maintenance that this work had forced us to neglect.


The good news, of course, is that with harvest done we can look forward to selling all this beautiful garlic at market. We display our twelve varieties in a cedar-stick grid ( see 2010 display, above), with informational signs for each. I bring 150-200 heads a week to market, and hang the bundles from the rear of our market tent. When I set up the stand, I cut down 4-5 heads of each variety for sale display, and will keep cutting down new heads to keep the numbers steady as they sell. Toward the end of market, I’ll stop cutting new ones; the goal is to have few cut heads left at closing time, as it’s easier to store and re-market them the next week with the leaves still on and in a labelled bundle.

Garlic is incredibly useful and diverse, and we’re looking forward to supplying lots of market customers with our wide selection of varieties. For some of our favorite ways to use & compare culinary garlic, see this post from 2010 on simple preparations.

Mushroom success

This spring we started another of our many experiments in different ways to raise food and make a living; this time it was raising shiitake mushrooms outdoors on logs. We harvested and prepared over 20 oak and maple logs, and spent a day inoculating these with shiitake spawn before stacking the logs within a low-lying cedar grove which we hoped would provide shade and conserve moisture.

We ended up not paying as much attention to these logs as we would have liked, and were concerned about maintenance of log moisture and signs of a competitive fungi. From our reading, we knew that it could take a full year for the first mushrooms to appear, though it was possible that a few mushrooms could show up in the fall of the first year. And that’s just what has happened. A few weeks ago, shiitakes started appearing (triggered by September rains) and we’ve enjoyed several small flushes of early mushrooms since:

Joanna has never liked mushrooms, while I love them. This was my best chance to prepare really good mushrooms in a way that might convince her otherwise; we’ve often found that we learn to like a previously scorned food when it’s sourced fresh from the farm and prepared well. I’ve gotten much more tolerant of zucchini and asparagus, while Joanna becomes ever more fond of meat.

A nice collection of truly fresh mushrooms like these, only minutes off the log, can be prepared in a variety of easy and excellent ways. Sliced or chopped and sauteed in butter, they’re just the right texture with a great flavor; the stems add great flavor to stocks and soups. We used a batch on fresh pizza where they really stood out, and also made an excellent shepherd’s pie of fresh potatoes, parsnips, carrots, onions, and mushrooms with a scratch-made biscuit topping. Heaven.

These logs should produce mushrooms for 3-5 years with proper maintenance. We still have a lot to learn about the details of outdoor shiitake cultivation, but it’s nice to have a literal taste of success. Having seen that we can produce something with a manageable amount of work, we’re now intending to double the number of logs next spring and work toward building up a market-worthy quantity. That would be a nice diversification of income, but at the very least it’s another source of on-farm food for a minimal investment of money, relying mostly on farm-sourced materials and labor. Just our style.

Are you changing the food system?

I’ve tried many times to write something like this. It’s always too strong, too personal, too vitriolic; something we don’t dare go on record saying. So I’ll let this other full-time farmer say it for me. Read it with an open mind, and try to see things from our side of the market table. One caveat, the shot at fancy restaurants isn’t fair to places like Sycamore, which take very seriously their commitment to local foods and farm-sourcing. Otherwise, I think it’s spot-on and would welcome some comments or constructive debate on its somewhat provocative argument.

Ballpark edamame

We all know fresh edamame are a tasty snack, but this weekend we took that to a new level. As my main birthday present, we took Sunday off and went to an afternoon baseball game in Kansas City (I prefer the city, the stadium, and the team to their counterparts in St Louis). Being ourselves, we had no interest in ballpark food and brought our own. Fresh pitas with farm lettuce, cukes, tomatoes, aged raw-milk cheddar… I’m pretty sure we were the only fans there eating homemade cheese. Oh, and the edamame.

Peanuts and ball games go great together; the salty shelling snack balances the beer perfectly and keeps the hands busy. But I’m not about to pay overblown peanut prices, so we boiled up a large batch of fresh edamame before we left, figuring they’d make a great substitute. We were right. Here’s me displaying our gallon bag of farm-fresh goodies:

As we sat in our $13 seats, alternating between Boulevard Wheat and shelling edamame, watching a very enjoyable 2-1 win, I think we got a pretty good value out of the day. And if this fall’s peanut harvest goes well (we have several rows planted), maybe we’ll set aside a very special batch for this time next year. In the meantime, I can attest that our edamame travel well and complement baseball nicely.

Give okra a try

Okra produces a wide variety of reaction from customers, ranging from YUM to EW to HUH? Fresh okra is delicious, but it’s not surprising that okra has a bad reputation among some, as it can be slimy and tough if overgrown or old. Also, it doesn’t store or transport well, so if it’s been sitting very long it’s not going to be very good. We only sell okra harvested within a few days of market, to keep it tasty and fresh.

We grow two varieties, a standard Clemson Spineless and a more unique Burmese. The latter is paler than other okra, and can grow much larger than usual while still being tender and flavorful. These can be 8-10″ long and still taste great, not hard or nasty like other okras get at that stage. This claim is backed up by both our employees’ raves, and reviews from Sycamore Restaurant and Uprise Bakery, who have been buying and approving of it. To the several customers who have argued with me about Burmese’s size: everyone who tries it understands that it’s not the same as others’ overgrown okra that looks similar. Give it a try.

Okra is best used within a few days of purchase, partly because it is hard to give okra perfect storage conditions at home. Okra is subject to chilling injury if stored in too cold of a spot in the refrigerator, but room temperature is definitely too warm. It is best stored at temperatures of 45-50 degrees, and we come close to those conditions by storing okra between harvest and market in our walk-in cooler, which we maintain at about 55 degrees (a compromise between ideal temperatures for tomatoes, okra, zucchini, and cucumbers).

We like okra best when it’s sauteed or fried. Just heat some oil or butter in a skillet, chop the okra into 1/2″ rounds, maybe coat it with some cornmeal & salt, then fry or saute it until the “goo” is gone but the okra is still tender. These have a great flavor on their own and make a nice side dish or main meal. Okra freezes well & easily; just throw them whole into a Ziploc-type bag and chuck in the freezer (don’t blanch or they’ll turn really slimy). The texture won’t be as good on its own, but it adds great flavor and structure to soups and stews throughout the winter.

Our okra is really producing now, so we’d like more people to try it. This week we’ll have two pricing structures, a higher price for small “normal” okra and a lower price for the larger Burmese. This is our attempt to convince customers the Burmese is in fact edible and not just the result of a lazy or uneducated farmer, and to reflect the basic economics in which picking small okra lowers our yields per area and thus needs to cost more. We can let Burmese grow longer, getting more yield with less picking, and thus we can charge less for it. If you really want little okra, you’ll have to pay for the extra work it takes. Our prices also reflect the fact that we’re not bringing the entire week’s harvest to market, only the few days before.

If you’ve ever picked okra, you understand. The plants are tall, leafy, and prickly. There’s something in the plants which really irritates the skin; after picking long rows, my arms & hands feel like acid has been poured on them. We’re moving toward using gloves and long shirts, but it’s often so danged hot during okra season that those have their own problems. Hunting for the one or two fruits in a tall, jungly plant takes time, and care in order to cut them off without damaging the plant.

But oh, is good okra good.

Garlic in the News

We’re featured in today’s Columbia Tribune Food Section; check it out here if you’re not a local subscriber. Marcia Vanderlip, the food editor, attended our recent garlic tasting event and put together a very well-written and accurate piece on our garlic and the farm overall. I think it’s easily the best local media piece we’ve had.

For those who enjoyed the piece and found their way here, but aren’t already customers, we intend to have at least 11 varieties at this Saturday’s Columbia Farmers Market. If you like the idea of taste-testing garlic, we’re running an ongoing customer taste-test challenge in which you buy two or more heads of different varieties, take them home, and explore using them in different preparations to see if you can tease out differences. We have an official data sheet we send home with participants, and the results are tabulated and used to prepare our weekly garlic recommendations signboard at market. In return, you’ll be entered on an invitation list for an on-farm event later in the year and a chance to win some free garlic in a drawing.

We had also hoped to have a complete tabulation of tasting data so far, first in time for Marcia to use in this piece, then in time to post when the piece came out….no such luck. Just too busy. We’ll get to it sooner or later, but in the meantime enjoy the article, and come out to the Columbia Farmers Market to enjoy some interesting garlic.

And thanks again to Marcia for a great piece.

Garlic tasting results

We had a great time with our garlic tasting, and I hope our visitors did too. We ended up with 9 folks who helped us explore 12 different varieties. As we didn’t think anyone could truly taste-test 12 types of garlic in one sitting, we divided the varieties into three different preparations. Each person then was responsible for testing two types head-to-head and taking notes, then could explore the others free of duties.

Below is a quick summary of results; we’re too tired to crunch all the numbers. Look for a more detailed set of results later in the week.

Chrysalis Purple
German Extra Hardy

German Extra Hardy was the clear winner in roasted, with the best flavor and texture. A few people really liked Chrysalis and Samarkand. Shvelisi was fine but nothing special.

(spread on fresh bread or cucumber slices)
Inchelium Red
Lorz Italian

Siberian was the runaway winner here. Everyone who compared Siberian with something else loved it, and none of the others could be consistently told apart from each other. Even tasting it again this evening, the Siberian garlic butter spread on bread has the richest, most luscious garlic flavor that none of the other three could match. Bogatyr is second in richness of flavor, and other other two are very mild. Not bad, just mild.

(infused into farm-made goat chevre)
Georgian Fire
Chet’s Italian Red
Russian Giant

The core result of raw garlic is that preferences depend heavily on whether you want a hot/spicy or a mild garlic. Those who liked spicy garlic thought Russian Giant was fantastic, with Georgian Fire a close second. Chet’s and Tochliavri are far milder and were preferred by people who like really mild garlic. Personally, we’ve found that Chet’s is excellent for uses like slaws and salad dressings where you want garlic flavor with no heat, and little aftertaste.

Obviously there are many other preparations and combinations, which is why we’re also recruiting customers at market to buy several heads and do some taste-testing at home with simultaneous preparations. Ask at market if you’re interested in trying this.

We’ll crunch the numbers one of these hot afternoons, but the basic conclusions seem to be that raw and roasted were easier to differentiate from each other than sauteed. This is sensible, as cooking in more complex dishes would tend to cover the subtleties of flavor, whereas raw and roasted preparations allow more leeway for flavors to come through.

When it comes to choosing a variety, even for cooking, it’s also still worth looking at the structure of the head. Cooks who use only a bit at a time might prefer a variety with many small cloves, whereas cooks who really like garlic should buy varieties with large cloves so there’s less fussing with peeling and preparation. And we’re hoping that as more customers do at-home testing, we’ll have more data from other varieties in other applications. As we get more data, we’ll be able to do a better job of suggesting varieties based on customer taste preferences and plans for cooking.

One final note: one brave couple stayed on afterward and embarked on an adventure with us, tasting all twelve varieties raw one after another. It was stimulating, and reinforced the conclusion that these varieties are very distinct when used raw (such as in salads, slaws, salsas, etc.).

Other takes on the garlic tasting will be available soon, as the author of Capturing Como will be writing up her experiences, and Marcia from the Columbia Daily Tribune will have a story in the food section a few weeks from now. And perhaps some attendees who read the blog will add any comments or experiences, good or bad?