Garlic Catalogue

No longer accepting orders for  2014, Sold Out
Details on price and quantities will be determined by then.

Please look over your choices of garlic in the list below and once you have made your choices, please
 click here
to go to the how to order garlic  page and follow the
   instructions.

Table garlic is also known as eating garlic can be planted, but you should do your own inspection for quality and be familiar with common diseases before planting .  I cannot guarantee they are absolutely disease free.
 The availability of each garlic for seed changes from year to year. We select bulbs that are a nice shape, plump, have an average size of cloves (not necessarily the largest bulb) and show no visible signs of disease. We had our garlic tested for nematodes in 2011, and the results came back negative.  Please  read more about pests  by following  these links:. Fusarium ,  Bulb and Stem Nematode (OMAFRA),   Leek Moth.

The garlic is rated on a scale of 1 to 5,  one being mild in heat and 5 hotter.
The ratings are determined by the growers unless a strain has been put through a public taste evaluation. Personal interpretation of garlic taste will vary from one person to another and the location and climate that it is grown on..

Hardneck Types
Rocamboles
1. French: Very mild in heat and has a mild flavour that is excellent in salads. Rated 2     $16/pound   Sold out!  
2. Italian: Garlicky with nice lingering after taste. Great rubbed on toasted bread and used in garlic butters humus and pesto. Add garlic at the end of cooking to preserve the flavour. Rated 3    $16/pound  Sold out!  
3. Railway Creek Rocambole: A very nice mild garlic with a sweet after taste, similar to Italian, but it not only looks different while growing, the bulbs also have a more consistent round look, and is an early harvestable garlic. Many years ago, we bought this strain believing it was Spanish Roja. The truth be told, after growing out 3 new Rojas from reputable growers, we have discovered that it is not Roja! We can't stop growing it, as it has a wonderful flavor to be enjoyed on salads and light cooking. cooking it seems to limit its garlickness, unless it is added at the end of the cooking time to retain it's crunch and 'rawness'. origin not known. Rated 3     $16/pound Sold out!    
4. Spanish Roja: Hot with distinct strong flavour with lingering sweetness. Good for raw eating. Rated 4    $16/pound Not available in 2014 
5. Korean Mild flavour when cooked. Very nice large garlic. A favorite of the grower when used raw.    $16/pound  Sold out!  
6. Russian: Strong and hot with robust but sweet flavour . 7 to 9 cloves per bulb. Garlicky when eaten raw, usually used in cooking and it holds it flavour. Another popular favourite. Rated 4 $15/pound     Sold out!  
7. Hungarian: very hot with a lingering strong flavour. Excellent for cooking. Large bulbs and cloves. Rated 4.5    $16/pound  Sold out! 
8. Polish: very similar to Hungarian with its own unique taste and size. Great for longer cooking times such as stews and soups etc. It holds it own flavour. Rated 4.5    $16/pound  Sold out! 
9. Puslinch: Robust flavour and great for stews and soups when longer cooking time is required, the flavour will infuse into the dish. It comes from Puslinch Ontario through the Seeds of Diversity Canada. It also known as Ontario garlic or Giant Ontario Garlic. Rated 4.    $16/pound    Sold out!  
10.Carpathian: Very garlicky. New  $17 / pound  Sold out!  
Purple Stripes
Named because of the bright purple streaks on both bulb wrappers & clove skins, these are the most attractive looking garlic with vivid colored wrappers and tall slender crescent shaped cloves. They are also very flavorful.
Most strains have 8 to 12 small cloves per bulb (more than Rocambole).
1. Czech: hot with a zap and lingering flavour. It was rated as the hottest at the Carp Garlic Festival in 2009. Rated 5   $16/pound  Sold out! 
2. Purple Glazer: An eye catching purple! According to the internet research, a very good tasting garlic. Once we harvest, more details will be added to this listing. not available in  2014
Porcelains
1. Mennonite: strong robust Flavour that last a while, large bulbs, with 5 to 7 bulbs, great for everything.   Sold out!  

Railway Creek Farms have been growing Mennonite garlic since the 90’s when a Madoc resident gave us a bulb. The origin of this porcelain garlic strain is not known beyond that it was bought from the Bass Brothers, a family farming in the London region(Welseley) in southern Ontario. From that one bulb, we have slowly increased the number of bulbs to the thousands. We named it Mennonite to remind us where the first bulb came from originally. It is now grown by many backyard growers, producers and even offered in catalogs. This hardneck garlic produces a large bulb up to 3 inches across. Mennonite garlic has 3 to 5 easy to peel cloves. This garlic is one of our favorites because of its strong and robust flavor. It is excellent for roasting due to its size and the easy clove extraction. Cook Mennonite garlic in everything and of course eat it raw. It is similar to German White. Rates  $15/pound
2. Siberian: A good flavour with medium to strong taste. Bulbs are easy to peel. An all round good garlic raw or cooked.   $16/pound Sold out!  
3. German: Mild heat with robust flavour and large cloves. Use as an all round garlic, raw or cooked   $16/pound  Sold out!  
4. Georgian Fire: HOT not available in 2014
5. Armenian: Hot and intense flavour  not available in 2014
6. Romanian: It is strong and pungent  and hot with a long lasting bite and is very good for storage. Averages 4 to 5 cloves per bulb. New   $16/pound
  Sold out! 
7. Kazackstan: New   $16/pound not available in 2014

Softneck Types

Artichoke
1. Sicilian Gold: Medium strenght. not available in 2014
2.Baba Chesnok: An eye catching garlic with a bold flavor. It is pleasant raw. Not available in 2014
Silverskin
The most common garlic for braiding and the ones you may find on the grocery stores shelves as they keep very well for a long time. Bulbs can have from 10 to 20 cloves depending on strain.
4. Early Silverskin: Since this is a new one for the farm to grow, more details will be added at a later time. not available in 2014

unclassified softneck types

1. Argentinian: not available in 2014


For a good read you can do on your own to sort out the varieties and subvarieties, are: 'Growing Good Garlic' by Ron England and "The Complete Book of Garlic, A Guide for gardeners, growers and the serious cook' by Ted Jordan Meredith.



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