Farmers' Choice Garlic (1/4 Pound)
Farmers' Choice Garlic (1/4 Pound)
Assorted Softneck Garlic
We’re currently at that funny in-between stage when there’s a barn full of garlic that is finishing up curing, but it still needs to be trimmed, cleaned (outer bulb wrapper removed), graded, sorted and weighed. Once all that happens, which is usually mid-August, each garlic variety will be listed individually for sale. Until then, we’re offering a farmers’ choice assortment of softneck garlic bulbs.
Sold by the quarter pound, which contains 2-4 bulbs depending on size.
About Orie’s Farm Fresh Garlic
All our garlic is grown on our 8 acre urban farm in Wichita, Kansas using regenerative practices (no chemical fertilizers, pesticides, or herbicides). We plant and harvest between ten to twenty thousand cloves/bulbs by hand annually and offer roughly 20 different varieties. Visit our Garlic Page to learn more.
Storing Garlic
The key to storing garlic successfully is air circulation. Whether garlic is still curing or is fully cured, good air circulation will maximize garlic’s storage life.
We keep the garlic we’re going to cook with in this antique colander on a shelf in our kitchen. An open basket, bowl or colander like this works wonderfully. Keep garlic on the kitchen counter or a nearby shelf or in the pantry.
Don’t keep garlic too closed up. If garlic can’t “breathe'“ well, its storage capability can vastly decrease.
Whatever you do, don’t put raw garlic in the fridge. Those cold temps cause premature sprouting and thereby shorten shelf life.
Average home temperatures work great for optimal garlic storage. Garlic can be kept cooler at around 50 degrees F for longterm storage.
