Welcome to Our Garlic Farm.
GroEat Garlic Farm is an independently-owned grower and supplier of premium quality garlic. Our mission is to provide others with beautiful and delicious garlic. We serve family gardeners, chefs, small-scale commercial growers, respected grocery stores and restaurants, food Co-ops, cooks, and plant nurseries. We follow USDA Organic standards including §205.203 soil fertility and crop nutrient management practice standards. GroEat Garlic Farm is committed to growing exceptional quality gourmet garlic for seed and culinary use.
Our thanks goes to all of you that have grown garlic using our seed, including our returning customers. Whether you are looking for seed garlic, garlic in bulk, different garlic varieties, garlic for planting, garlic for your garden, or garlic for eating, contact us at GroEat Farm. We have welcomed many new customers, and are delighted to be given the opportunity to share the pleasures of growing garlic, with you!
What we see in supermarkets is generally one type of garlic - a white softneck, (and elephant garlic, which isn't really garlic, but rather a type of leek). Garlic lovers with a taste for something a bit more diverse might try the garlic from the GroEat Garlic Farm. Here you will come across more of the true diversity of garlic, like the hardneck porcelain to purple-stripe types; all with wonderful, rich tastes.
"Our goal is to promote garlic and garlic crop heritage for future generations. We are motivated by a curiosity and for the sensuous world and its splendor of colors, textures and flavors. Discernment for excellent garlic begins at the level of the seed - and quality seed garlic is paramount to garlic success. By planting a variety of garlic in your garden, it will be an improvement and lifelong journey that frequently takes side quests. Take this adventurous detour. Know your Farmer. Buy seed garlic from us online or locally. We're here to help." - Jere Folgert, owner GroEat Farm.
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FARM-DIRECT CULINARY GARLICPrice$9.99
Starter Pack (Garlic Grower's Pack)Out of stock
BOGATYR (Hardneck, Marbled Purple Stripe)Out of stock
CHESNOK RED (Hardneck, Purple strip)Out of stock
GERMAN EXTRA-HARDY (Hardneck, Porcelain)Out of stock
GEORGIAN CRYSTAL (Hardneck, Porcelain)Out of stock
GEORGIAN FIRE (Hardneck, Porcelain)Out of stock
METECHI (Marbled Purple Stripe)Out of stock
MUSIC (Hardneck, Porcelain)Out of stock
PERSIAN STAR (Hardneck, Purple Stripe)Out of stock
PHILLIPS (Hardneck, Rocambole)Out of stock
PURPLE GLAZER (Hardneck, Glazed Purple Stripe)Out of stock
ROMANIAN RED (Hardneck, Porcelain)Out of stock
ROSEWOOD (Hardneck, Porcelain)Out of stock
RUSSIAN DOUKHOBOR (Hardneck, Rocambole)Out of stock
SPANISH ROJA (Hardneck, Rocambole)Out of stock
Garlic ScapesOut of stock
THE “WOW” FACTOR
At GroEat Farm it’s our goal to wow you—not only with our beautiful and flavorful garlic, but also with the thoughtful, over-the-top (and often unexpected) touches we’ve woven throughout each of our deliverables. Extra garlic, a kindful note, discounts on your next purchase. Our current customers often tell us it’s these extra touches they remember the most. GroEat Farm introduced the WOW Factor some 10 years ago and since then many have followed suit (and for that we are sincerely flattered!). As pioneers of the concept, we’re proud to know that our signature WOW moments, simply put, can’t be beat.
Vampires probably would not survive at the GroEat Farm - with all the garlic around! So many meals we create, begin with crushing, and chopping garlic. Onions are a close second, though I find the ingredient of garlic as simple and very versatile. No wonder it is used as a staple ingredient in so many other parts of the world.
Garlic (Allium sativum) is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and Chinese onion. Garlic is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. Garlic is one of the oldest-known natural antibiotics, garlic has been used for centuries to treat bacterial, fungal, and parasitic infections. In scientific tests, garlic kills all kinds of pathogens, including well-known microbes like staph, E. Coli, and candida. And it seems that this benefit really does carry over to human subjects. Scientists found that a diluted garlic extract helped children infected with tapeworms recover more quickly. Another showed the benefits of a garlic-based mouthwash in killing the bacteria that cause cavities. Applied to the skin, garlic is quite an effective remedy for fungal skin infections like ringworm and athlete’s foot. Another study found that a 1% cream of ajoene (an extract of garlic) was actually even better for athlete’s foot than a 1% cream of a conventional antifungal. Diallyl trisulfide, a component of garlic oil, helps protect the heart during cardiac surgery and after a heart attack, researchers at Emory University School of Medicine found. They also believe diallyl trisulfide could be used as a treatment for heart failure. In another study, published in the Journal of Agricultural and Food Chemistry, scientists found that garlic oil may help protect diabetes patients from cardiomyopathy. At the end of the 4 months, the researchers concluded "...garlic extract supplementation improves blood lipid profile, strengthens blood antioxidant potential, and causes significant reductions in systolic and diastolic blood pressures. It also leads to a decrease in the level of oxidation product (MDA) in the blood samples, which demonstrates reduced oxidation reactions in the body."
Garlic is available year-round. Choose large, plump, firm, bulbs with the papery outer skin intact. Try a hardneck purple stripe or porcelain variety. Soft, shriveled or loose paper around the bulb are a good sign the garlic is not good. Store whole garlic bulbs in a cool, dark environment, away from moisture. Stored properly, hardneck bulbs will last about 4 to 5 months.
Great quote: ''Alice's Restaurant Cookbook'' by Alice May Brock (Random House, 1969):
"...Tomatoes and oregano make it Italian; wine and tarragon make it French; sour cream makes it Russian; lemon and cinnamon make it Greek; soy sauce makes it Chinese; garlic makes it good..."