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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.
We never use pesticides or chemical fertilizers in the production of our garlic crop. Our fields are planted by hand
in the fall and harvested by hand in July-August depending on the weather. After harvest the garlic is allowed to
'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.
We never use pesticides or chemical fertilizers in the production of our garlic crop. Our fields are planted by hand
in the fall and harvested by hand in July-August depending on the weather. After harvest the garlic is allowed to
'air dry' and cure for a couple of weeks before being brought to market at it's peak
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
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
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.
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.
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.
This years' crop standing tall in the Spring sun. Very exciting! Our
2008 crop started poking up in mid March and is getting bigger and sweeter
day-by-day despite the cold spring we have had. Our German White Garlic,
new this year, is on the left, our German-Bohemian Red is on the right. The
huge plant size carries over into huge bulbs on the White. 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.
2008 crop started poking up in mid March and is getting bigger and sweeter
day-by-day despite the cold spring we have had. Our German White Garlic,
new this year, is on the left, our German-Bohemian Red is on the right. The
huge plant size carries over into huge bulbs on the White. 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.
Ordering Garlic
| Our Largest Bulbs for Seed Planting or Eating |
| Please Order Early As We Sell Out Every Year |
| We Are Now Taking Orders For Our 2008 Crop! |
1/2# Bohemian Red Seed
Premium Sized Large Seed Garlic - Prices are for either our German-Bohemian Red or our German
White varieties. 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.
$7.00 One Half Pound $12.00 One Full Farmer Pound $55.00 Five Full Farmer Pounds
Certified Organic Garlic, Eating Size - 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
White varieties. 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.
$7.00 One Half Pound $12.00 One Full Farmer Pound $55.00 Five Full Farmer Pounds
Certified Organic Garlic, Eating Size - 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
1# Bohemian Red Seed
1# Bohemian Red Eating Size
Recipes
Asparagus & Garlic Pizza
After sharing these recipes with friends they insisted that I put them on the our website to share with more
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 - 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!
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 - 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
from a farmer who is inspected for compliance to USDA
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
from a farmer who is inspected for compliance to USDA
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 Accepting Orders For Our 2008 Crop |
5# Bohemian Red Seed
| July '07 Fresh Dug |
| Order On Line Or Call Toll Free 877-417-7405 |
May 2008
| White On The Left Red On The Right |
NEW THIS YEAR!
We now have a limited supply of German White Garlic to offer.
The bulbs are very large with an average of 5 cloves per bulb. We
find the German White more pungent than our German-Bohemian
Red, wonderful for folks who like a stronger flavored garlic with large
easy to peel cloves.
We now have a limited supply of German White Garlic to offer.
The bulbs are very large with an average of 5 cloves per bulb. We
find the German White more pungent than our German-Bohemian
Red, wonderful for folks who like a stronger flavored garlic with large
easy to peel cloves.
1# German White Seed
1/2# German White Seed
5# German White Seed
1# German White Eating Size