Garlic Catalogue


On-Line orders are not sold out!

Thank you for your wonderful support this year!

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small:14-20 bulbs per pound
medium: 10-14 bulbs per pound
large: 6-10 bulbs per pound. None left in all varieties.

if requested sizes are not available, they will be substitute with next size down.


Table garlic is also known as eating garlic and it can also be planted. You should be familiar with common diseases and do your own inspection for quality before planting .  I cannot guarantee they are absolutely disease free.  It is best to plant any new garlic stock  you acquire by isolating it  from your current collection of garlic in a seperate plot for a few years.
 The availability of each garlic for  planting 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 have had our garlic tested for nematodes in 2018, and the results came back negative.  Please  read more about pests  by following  these links:. Fusarium ,  Bulb and Stem Nematode (OMAFRA),   Skin Blotch,  Leek Moth.



Hardneck Types
1.Rocamboles
1. Italian:Garlickywith nice lingering after taste. Great rubbed on toasted bread and used in garlic butters hommous pestos. Add garlic at the end of cooking to preserve the flavour. SOLD OUT 
2.Railway Creek Rocambole:A very nice mild garlic with a sweet after taste. Excellent for salad dressings. SOLD OUT
3. KoreanMild flavour when cooked. Very nice large garlic.SOLD OUT
4. Russian:Stronger than Railway Creek or Italian. Hold a nice robust but sweet flavour . 7 to 9 cloves per bulb. Garlicky when eaten raw, usually used in cooking and holds it flavour. SOLD OUT
5. Hungarian:very hot with a lingering strong flavour. Good for cooking. SOLD OUT
6. Polishvery 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. SOLD OUT
7. Puslinch:Robust flavour and great for stews and soups ect when longer cooking time is required, the flavour will stay. Comes from Puslinch Ontario. Seeds of Diversity Canada. also known as Ontario garlic or Giant Ontario Garlic. SOLD OUT
8. Killarney:  Classic bold, rich and sweet flavour. SOLD OUT
2.Porcelains
1. Mennonite:strong robust Flavour that last a while, large bulbs, with 5 to 7 cloves, great for everything. Railway Creek's own favorite porcelain. 1.5 " and smaller at $18 a pound, 3 cloved bulbs for $15 pound.SOLD OUT
2. Siberian: A good flavour with medium to strong taste. Bulbs are easy to peel. An all round good garlic raw or cooked. Sold out 
3. German: Mild heat with robust flavour and large cloves. Use as an all round garlic, raw or cooked. SOLD OUT
4. Kazachstan:This one holds a nice medium heat and pleasant taste. A gardener in Ont brought it Canada with him when he immigrated. SOLD OUT
5. Romanian: Mild heat, expected large bulbs.SOLD OUT
6. Armenian:very earthy with an intense flavourSOLD OUT
7. Yugoslavian:  This porcelain is touted as being quite pungent and hot, however, my volunteer taster find it rather mild...... SOLD OUT
 8. Sweet Candy: A light sweet tasting garlic. Best used with delicate flavoured ingredients. SOLD OUT


3.Purple Stripe
1. Chesnok Red:A Nice sweet warm rich flavour with a lingering after taste. 8-10 cloves SOLD OUT

4.Glazed Purple Stripe
1. Purple Glazer:A nice sweet and warm flavoured garlic. It is excellent eaten raw and cooked. The outer layers are white and as the layers are peeled away, the inner layers are purple. Sold out

5.Creole
1. Rose de L'Autrec: The pink garlic has been popular in Lautrec since the Middle Ages. Stories are told of a wandering merchant who was unable to pay for his meal at a local tavern; he settled his bill with a mysterious pink garlic. The surprised tavern owner decided to plant it and the pink garlic has been common to the area ever since. SOLD OUT



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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