Welcome to Hudson Clove! 

I have closed my store since shipping has gotten out of hand for a pound of garlic. If you'd like to keep up to date, you can follow my growing at Artist & Builder on Instagram. From there, if I have seed or table garlic available, I'll announce it and you can DM me. Thanks for visiting. Please check out my pages here for useful information on garlic gardening.

It was a tough season with a 3 day, mid-April blizzard and frozen ground until May! I lost 30% of my garlic this year, but the hard weather didn't stop Chesnok Red from performing (albeit a little smaller than last year)

The new Minnesota farm, 2015!

Rocambole during the curing period.

'Asian Tempest,' an Asiatic strain, just harvested, June 2014

Porcelain "German Hardy," June 2014

Rocambole, this May, 2014

Late March, 2014.

Allium ampeloprasum, or Elephant Garlic, flowers.

Garlic scapes are tasty in numerous dishes including stir fry, dips, scape pesto, grilled, soups and with eggs. They are best fresh, but can easily be kept in the fridge for a week or more, while scape pesto can be frozen. This delicacy only comes around once a year, so get your scape on!

Elephant Garlic scapes are great to eat or in floral arrangements.

The field, mid spring, 2013.

"Sativum ? Sativum," part of artist Heather Hart's project BarterTown (Trading Post X): Tomorrow-morrow land at the Dumbo Arts Festival was a great success. I was pleased to see so many New Yorkers eat raw garlic! Hands down, they're convinced that locally grown garlic is way better tasting than our average California-grown garlic.

The bundle.

Variety Rocambole, "Italian Purple," May 2013.