Read below for some descriptions of our current garlic varieties, including the initial we mark on each bulb. Have a new variety of garlic not on the list? Email us with questions.
How We Grow And Sell Garlic
We grow over 25 varieties of specialty garlic. We like to share it with you at several points in its growth cycle, meaning we sell fresh/green garlic, garlic scapes, as well as fully matured and dried garlic bulbs.
Garlic Through The Seasons
In the spring we offer bunches of green garlic. These are immature garlic plants that can be used like scallions but taste like garlic. In early summer we offer fresh garlic. This is garlic that is nearly mature, but hasn’t been dried. It keeps for several weeks in the refrigerator and can be chopped and used like a normal, dried head of garlic. Our dried garlic is generally available from mid August through the winter - some varieties sell out faster than others, so we recommend stocking up on your favorites early.
Garlic Storage
After years of storing our garlic in cool, dry places like a cupboard, we recently began experimenting with storing it in our walk-in cooler and refrigerators. We read a lot of research suggesting that keeping garlic, onions and shallots this way would extend their storage life, and so far, we have had great success with this. We had solid, healthy heads of garlic last all the way until the end of March. We suspect they would have held longer, but we sold out!
We love garlic, and we love to share our passion for it with you.
All About Garlic
There are believed to be hundreds and hundreds of distinct garlic varieties in the world. Garlic is often differentiated based on it’s “neck”, the stalk that grows from the garlic bulb. They are therefore classified into the hardneck or softneck family of garlic, and within each family there are multiple varieties. We grow both hardnecks and softnecks.
Hardneck varieties literally have a hard neck - their stem is quite solid. Hardnecks send up a garlic scape (a flower stalk) near the summer solstice. The scapes can be removed and eaten - they are wonderful grilled, made into pesto, pickled, or chopped and used like a clove of garlic. They are slightly sweet and very garlicky - a seasonal treat we look forward to all year!
Softneck varieties have a soft neck and do not send up a garlic scape, but because of their soft, flexible neck they can be braided. Softneck varieties usually have more, smaller cloves in each bulb. They also store longer than many of the large cloved hardneck varieties.
The Garlic Varieties We Grow
Hardneck Varieties
Asiatic garlic is known to mature early. They tend to be spicier when eaten raw, and sweeten when cooked.
J = Japanese
A weakly bolting hardneck (meaning it sends up a small scape). Raw, this garlic has a strong flavor with a lingering garlic aftertaste, but cooked the flavor mellows out. Small heads and cloves, but worth the peeling.
Creole garlic varieties are known to have outstanding storage capacity, excellent flavor and gorgeous deep red clove coloration.
BUR = Burgundy
A hardneck variety with 8 to 12 cloves per bulb. The clove wrappers are a deep burgundy color. Excellent sweet flavor. Burgundy is a relatively rare garlic, and one of our favorites.SUN = Sunset
This variety was smuggled from Italy by a couple of US Sailors. The sailors asked the farmer for the name of this garlic. The farmer was confused, replying “It’s my garlic!”. The sailors grew it at home and renamed in Sunset because of its colorful bulbs. We’re not sure, but we think it’s a creole variety because of its plant-behavior and distinctive peppery taste. We like this one on meat for the grill.
Rocambole Garlic varieties are considered as the best tasting garlic. They’re also well loved for being large and easy to peel.
ALP = Alprilla
This a strain of Russian Red originally grown by our friends at Alprilla Farm on the north shore. It had enough differences in plant habit from our strain, that we now grow both. Still hot and powerful, it matures a little later.CAR = Carpathian
Originally, it came from the Carpathian mountains in Southeast Poland and is sometimes called Polish Carpathian. The flavor is very strong, hot and spicy, and sticks around for a long time.K = Keith’s
If we had to grow or eat one garlic, this would be it. Originally grown by Keith Stewart, a New York start garlic farmer and author of “It’s a Long Road to a Tomato”. He sells this variety at Union Square Market in NYC. It has repeatedly won Best Garlic of the City, and has a cult-like following. The Neighborhood Farm’s founder, Kate, learned to farm with Keith and he gave her 100 heads with which to start her own farm.I = Islander
Classic garlic flavor and good intensity. Reminiscent of Spanish Roja, it’s a variety we haven’t grown in several years. A little bit spicier than your average garlic. Try it for bruschetta.Martin’s Heirloom
Peculiarly, some years it grows big, some years it grows small. Moderate heat, exceptional flavor. Try this in your next venison-dish.Y = Youghiogheny
A large bulbed, full flavored Rocambole grown in Youghiogheny (yock-uh-gain-ee) River Valley in Pennsylvania for over 85 years.
Porcelain garlic varieties typically contain four to seven cloves to a bulb, are easy to peel, delicious to eat, and reliable storage. Porcelain varieties tend to have higher amounts of allicin – a compound which reportedly helps boost the immune system and increase blood circulation.
G = German Extra Hardy
A delicious, sharp, wild garlic like flavor, it is great for roasting. Cold hardy, we've gotten a reliable crop of this each year. For us, the heads are medium sized with large cloves.MUS = Music
A great all-around garlic that gets sweeter when cooked. This variety was brought to America by Italian grower, Al Music. Music was found to have an unusually high amount of allicin.SIB = Siberian
There are many strains of Siberian. Ours produces large heads overall, with 5-7 larger cloves per head. It has a solid, but not overpowering garlic flavor with medium heat.
Turban garlic varieties are the earliest harvested out of the field, sometimes weeks ahead of others. The cloves are usually wrapped in burgundy colored stripes.
Basque
This is a very pretty hardneck Turban type with flattened bulbs with purple striping from Basque Country in Northern Spain. It has a quick heat when eaten raw, fading into an earthy finish.
BLO = Blossom
A weakly scaping hardneck. The clove wrappers have purple streaking. Raw it has a heat that builds. Cooked, it mellows out. An early maturing variety, it is rapidly becoming one of our favorites.P = Portuguese
Early maturing, forms 8 solid cloves per bulb. Bulb wrapper lightly striped. Sweet taste with a hint of heat.X = Xian
Xian bulbs have beautifully contrasting purple stripes with around 9 to 12 wrapped cloves per head. Xian is in the Turban family, and tends to be one of the first varieties harvested out of the field. It has a rich flavor that makes it versatile in the kitchen. A great roasting garlic, but also has a slight heat that makes it tasty eaten raw.
Purple Stripe garlic is thought to be the great grandparents of all other garlic. A truly classic garlic in origin and flavor.
KM = Korean Mountain
A weakly bolting hardneck with uniquely beautiful and small scapes, unlike most other hardneck scapes. Excellent flavor, with a big punch of heat. This variety has multiple strains from all over the world, and it seems to perform differently in various climates. For us, the heads are medium sized with large cloves.
Marbled Purple Stripe garlic is popular due to its consistent clove size, consistent taste, dependable growth in the garden and field. It also has a relatively long storage life (six+ months on average).
MET = Metechi
A smooth yet fiery flavor when cooked - this garlic is "just right." The garlicky heat and punch hold up with this variety. Eaten raw, it is hot, hot, hot.
Elephant Garlic - A Bulbing Leek!
E = Elephant Garlic
A mild, garlickly flavor, these large bulbs are actually a leek. However, we plant, grow and eat them just like garlic. Elephant garlic is wonderful roasted, with giant cloves. Some years, rather than dividing into cloves, Elephant garlic forms a round ball that is essentially a giant single clove.
Softneck Varieties
Artichoke garlic varieties are known for their overlapping clove configuration around the bulb.
GF = Godfather’s Italian
The seed originated in Italy, and it is relatively new to the Neighborhood’s lineup. It has a rich flavor - robust, but not overwhelming. The bulbs have purple striping and large cloves. Some bulbs have only one layer of cloves and as few as 5 cloves total. Most bulbs have several layers and more cloves. With its purple striping, propensity to produce a scape, and relatively few cloves, other growers used to think Godfather's was a Marbled Purple Stripe. But, with its broad leaves and sometimes layered clove structure it is now believed to be an artichoke variety. Use it in any recipe that calls for garlic - it's great.Thermadrone
An excellent early season and flavorful garlic from France. Like the French Creole Rose de Lautrec, it has a dijon mustard-like subtlety that is different than Asian and Italian garlic. Impressive size with large, long- storing bulbs.T = Transylvania
A softneck garlic and will not produce a scape. A great all-around garlic with some sharp heat. These heads can get quite large with many cloves. They are long storing. Originally from the Transylvanian Mountains.
Silverskin garlic varieties are known for their record breaking storage life and complexity of flavors.
F = French
French is a softneck and will not produce a scape. The clove wrappers range from pink to solid pink-brown. Most often grows with 12 to 16 cloves per head. Excellent flavor. While milder than other Silverskin strains, this variety of garlic offers a bold flavor that has greater heat the further north from its native Texas that it is grown! French is a very long storing silverskin garlic - it can keep up to a year.MRS = Mexican Red Silver
A beautiful, long-storing softneck. Cooked, it has a light flavor and relatively low heat. Raw, the flavor is hot and strong.