Godfather's Italian

$4.99

Best For: Punchy garlic bread, acidic tomato sauces, spicy marinaras, bold steak marinades, heavy lasagna fillings and more

Eating it raw delivers an intensely sharp, fiery sting, while cooking coaxes out a bold, complex savory depth. The powerful flavor doesn't get lost when paired with heavy, acidic ingredients. It's an absolute necessity when you want the garlic to take center stage.

Best For: Punchy garlic bread, acidic tomato sauces, spicy marinaras, bold steak marinades, heavy lasagna fillings and more

Eating it raw delivers an intensely sharp, fiery sting, while cooking coaxes out a bold, complex savory depth. The powerful flavor doesn't get lost when paired with heavy, acidic ingredients. It's an absolute necessity when you want the garlic to take center stage.

    • Flavor Profile: Bold & Fiery Powerhouses (Intense Heat, Big Character)

    • Garlic Type: Softneck (Artichoke) 

  • Keeps incredibly well, lasting anywhere from 6 to 9 months.

  • Tight, heavy bulbs packed with robust cloves encased in thick, heavily protective skins.

Procurement: cured garlic is available for farm gate pickup, nationwide shipment, and local porch delivery. Visit our Orders Page for more information.

Size Information

This garlic is Culinary Grade and sold by the quarter pound unit. Culinary Grade bulbs are typically around 1.5 to 3 inches in diameter. They are smaller than what we sort out and set aside for seed stock. These are wonderful for cooking and eating. There are 2-4 bulbs per quarter pound.

Jumbo Grade AKA Seed Grade may be available at a later date. We are still determining our own needs for replanting. Signing up for our email newsletter is the best way to be notified if and when Jumbo Grade is available to purchase online.

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. Garlic is harvested each season in June.

Unlike a lot of conventional garlic you might find in grocery stores, our garlic is not treated with whitening or anti-sprouting chemicals.

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