Certified Organic Garlic...........for planting or eating
Rivergate Gardens is a Certified Organic farm. We are certified organic through M.O.S.A.- the
Midwest Organic Services Organization. We follow the Federal - USDA- Guidelines for organic production.
'air dry' and cure for a couple of weeks before being brought to market at it's peak
Midwest Organic Services Organization. We follow the Federal - USDA- Guidelines for organic production.
'air dry' and cure for a couple of weeks before being brought to market at it's peak
Ordering Garlic
Recipes
Asparagus & Garlic Pizza
folks. A couple I gave the potato recipe to didn't really eat much garlic and now they tell me they are addicted
to this dish! It does have a wonderful flavor and seems to make an ordinary dish special.
Roasted Garlic Mashed Potatoes- Use approximately one whole bulb of garlic per one pound of
potatoes...or more garlic if you are like us and really enjoy it. The roasting really tames down the intensity of the
garlic so don't be bashful. You can roast garlic in your oven or on the grill. Cut a small section of the pointy top
off to open up just the very tips of each clove. Place each bulb pointy side up in an oven proof ramakin or a
piece of tin foil. Drizzle olive oil -just a few drops- over each bulb. Bake, or place off direct heat on the grill,
until you can smell the wonderful nutty aroma of the roasted garlic- usually about a half hour at 350. Squeeze
the cloves of roasted garlic into your potatoes-no peeling needed- and mash! I like to add lots of butter and
cream to smooth them out. Season with salt pepper and generous amounts of fresh Italian parsley.
P.S.- If by chance you happen to have leftover Garlic Mashed Potatoes they make a wonderful base for a
cream of mushroom soup!
Mash roasted garlic with oregano, parsley, sea salt and a grind or two of black
pepper and spread over crusty Italian bread, broil for a few minutes for delicious garlic bread.
Asian Cole Slaw - We enjoy cabbage year round and this is a way to have a mayo-less slaw with a spicy
Asian twist. Great with a fish fry, bar-b-q chicken or ribs, or just to kickup a picnic.
Cut your cabbage into a large bowl and drizzle Datu Puti spiced sukang maasim vinegar over the cabbage.
Spiced vinegar-make sure you get the bottle with the peppers in it- is available in any Asian grocery store- we
can even get it in Viroqua [pop. 4000] Wisconsin. We have tried several brands of Asian spiced vinegar and
some can be quite hot. Datu Puti brand from the Philippines has a nice spicy flavor without being too hot. Mince
as much garlic-usually a bulb per 1/2 average head of cabbage-as you like and add it to the cabbage. Salt with
gray sea salt, then drizzle with olive oil. Add at least a tablespoon or more of fresh chopped Italian parsley, stir
and let marinate while you finish cooking the rest of the meal.
Lemon Garlic Dressing - This delicious dressing was taught to me by my daughter, Whee. Quick mince a
clove of garlic per person, or more if you like garlic as much as we do. In a mortar or bowl put the garlic and one
tablespoon fresh squeezed lemon juice per person. Salt with good gray sea salt. Mash with pestle or the back
of a spoon. Add olive oil, whisk and drizzle over greens. Yum!
Garlic Popcorn - Fine mince as much garlic as you like. Place the garlic in your pan with butter and melt. Drizzle
over the popcorn, add sea salt, or fine grated Parmesan cheese. Thanks for this recipe Scott & Terri!
to this dish! It does have a wonderful flavor and seems to make an ordinary dish special.
Roasted Garlic Mashed Potatoes- Use approximately one whole bulb of garlic per one pound of
potatoes...or more garlic if you are like us and really enjoy it. The roasting really tames down the intensity of the
garlic so don't be bashful. You can roast garlic in your oven or on the grill. Cut a small section of the pointy top
off to open up just the very tips of each clove. Place each bulb pointy side up in an oven proof ramakin or a
piece of tin foil. Drizzle olive oil -just a few drops- over each bulb. Bake, or place off direct heat on the grill,
until you can smell the wonderful nutty aroma of the roasted garlic- usually about a half hour at 350. Squeeze
the cloves of roasted garlic into your potatoes-no peeling needed- and mash! I like to add lots of butter and
cream to smooth them out. Season with salt pepper and generous amounts of fresh Italian parsley.
P.S.- If by chance you happen to have leftover Garlic Mashed Potatoes they make a wonderful base for a
cream of mushroom soup!
Mash roasted garlic with oregano, parsley, sea salt and a grind or two of black
pepper and spread over crusty Italian bread, broil for a few minutes for delicious garlic bread.
Asian Cole Slaw - We enjoy cabbage year round and this is a way to have a mayo-less slaw with a spicy
Asian twist. Great with a fish fry, bar-b-q chicken or ribs, or just to kickup a picnic.
Cut your cabbage into a large bowl and drizzle Datu Puti spiced sukang maasim vinegar over the cabbage.
Spiced vinegar-make sure you get the bottle with the peppers in it- is available in any Asian grocery store- we
can even get it in Viroqua [pop. 4000] Wisconsin. We have tried several brands of Asian spiced vinegar and
some can be quite hot. Datu Puti brand from the Philippines has a nice spicy flavor without being too hot. Mince
as much garlic-usually a bulb per 1/2 average head of cabbage-as you like and add it to the cabbage. Salt with
gray sea salt, then drizzle with olive oil. Add at least a tablespoon or more of fresh chopped Italian parsley, stir
and let marinate while you finish cooking the rest of the meal.
Lemon Garlic Dressing - This delicious dressing was taught to me by my daughter, Whee. Quick mince a
clove of garlic per person, or more if you like garlic as much as we do. In a mortar or bowl put the garlic and one
tablespoon fresh squeezed lemon juice per person. Salt with good gray sea salt. Mash with pestle or the back
of a spoon. Add olive oil, whisk and drizzle over greens. Yum!
Garlic Popcorn - Fine mince as much garlic as you like. Place the garlic in your pan with butter and melt. Drizzle
over the popcorn, add sea salt, or fine grated Parmesan cheese. Thanks for this recipe Scott & Terri!
What It Means To Be Certified Organic - When you
purchase Certified Organic produce you are buying from a
farmer who not only does not use herbicides, chemical
fertilizers, shelf enhancing gases or coatings, you are buying
Organic Standards. While organic gardening implies a
closeness and understanding of farming with Mother Earth,
you have the peace of mind knowing Certified Organic
Farmers are following the guidelines established from years of
research and legislation to bring you the finest produce from a
responsible and sustainable agriculture.
purchase Certified Organic produce you are buying from a
farmer who not only does not use herbicides, chemical
fertilizers, shelf enhancing gases or coatings, you are buying
Organic Standards. While organic gardening implies a
closeness and understanding of farming with Mother Earth,
you have the peace of mind knowing Certified Organic
Farmers are following the guidelines established from years of
research and legislation to bring you the finest produce from a
responsible and sustainable agriculture.
| We Harvest in July, Cure the Garlic, and Ship To You in Late August |
Garlic Seed Head
| We Are Now Taking Orders For Our 2009 Crop |
| Order On Line Or Call Toll Free 877-417-7405 |
We grow a variety of garlic that was originally given to a friend of
ours over 30 years ago by a Bohemian farmer who brought his
stock over from the old country. It has always been grown
organically since our friend started raising it. While looking like a
'German Red' and possessing most of it's characteristics;
wonderful 'true' garlic flavor, heat at the start, it also has a less hot
aftertaste that makes it great for cooking. Best described as a
hardneck 'German-Bohemian Red' Rocambole variety, it is a
wonderful garlic to cook with! Not too hot, but bursting with the
true garlic flavor that is so important to have in the kitchen.
ours over 30 years ago by a Bohemian farmer who brought his
stock over from the old country. It has always been grown
organically since our friend started raising it. While looking like a
'German Red' and possessing most of it's characteristics;
wonderful 'true' garlic flavor, heat at the start, it also has a less hot
aftertaste that makes it great for cooking. Best described as a
hardneck 'German-Bohemian Red' Rocambole variety, it is a
wonderful garlic to cook with! Not too hot, but bursting with the
true garlic flavor that is so important to have in the kitchen.
Here are pictures of our garlic
fields on our hilltop at planting time.
It is a special time of year as the
weather is still comfortably warm and
the trees are ablaze with autumnal
color. These pictures show the last
view the garlic gets just before we
poke each clove in the ground. We
are a zone 4, however many winters
we go to a zone 3 as it gets colder
than 30 below zero.
fields on our hilltop at planting time.
It is a special time of year as the
weather is still comfortably warm and
the trees are ablaze with autumnal
color. These pictures show the last
view the garlic gets just before we
poke each clove in the ground. We
are a zone 4, however many winters
we go to a zone 3 as it gets colder
than 30 below zero.
Looks like another beautiful crop of garlic coming up this year! Our 2009
crop started poking up in mid March and is getting bigger and sweeter day-by-day.
This garlic is in one of our lower fields. We are located in an ancient river valley, so
our ground is incredibly rich and beautifully organic. Rivergate Gardens is in the
Driftless Area, or unglaciated area of Wisconsin making our river valley one of the
oldest in North America. We use a lot of garlic in our cooking and the wonderful
delicacy of this 'German-Bohemian Red' variety enhances the flavor of everything
we put it in.
crop started poking up in mid March and is getting bigger and sweeter day-by-day.
This garlic is in one of our lower fields. We are located in an ancient river valley, so
our ground is incredibly rich and beautifully organic. Rivergate Gardens is in the
Driftless Area, or unglaciated area of Wisconsin making our river valley one of the
oldest in North America. We use a lot of garlic in our cooking and the wonderful
delicacy of this 'German-Bohemian Red' variety enhances the flavor of everything
we put it in.
Premium Sized Large Seed Garlic - Our garlic is the 'German-Bohemian Red' variety.
Generally if you are planting your own garlic the rule of thumb is 'bigger cloves planted bring
bigger bulbs harvested'. All of our Certified Organic Garlic can be planted or eaten, so eat
what you want and plant the rest. We enclose complete growing instructions with each order.
$12.00 One Full Farmer Pound
Certified Organic Eating Garlic - Sized just right for eating, our Certified Organic Garlic
has a wonderful, garlic flavor and large cloves that are easy to peel. Enjoy!
$8.00 One Full Farmer Pound
Generally if you are planting your own garlic the rule of thumb is 'bigger cloves planted bring
bigger bulbs harvested'. All of our Certified Organic Garlic can be planted or eaten, so eat
what you want and plant the rest. We enclose complete growing instructions with each order.
$12.00 One Full Farmer Pound
Certified Organic Eating Garlic - Sized just right for eating, our Certified Organic Garlic
has a wonderful, garlic flavor and large cloves that are easy to peel. Enjoy!
$8.00 One Full Farmer Pound
| Checks & Money Orders Accepted |
| Two Varieties We have easy to peal large clove Hardy German White which is stronger in flavor and Bohemian Red which has smaller cloves and a wonderful more mild garlic flavor. |
Hardy German White
Bohemian Red
| Sorry, We Are Sold Out of All Of Our Garlic For 2009. |