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Fresh Garlic.

(Seasonal).

The biggest cloves peel easily, and the raw earthy flavour makes it the choice of chefs worldwide. Studies indicate a higher than average allicin content in Hardneck Garlic. Heirloom varieties help preserve genetic diversity. Garlic has a plump bulb (or head) of individual cloves each covered with a thin skin that can be peeled.

Fresh Garlic Cloves.

(Seasonal).

The biggest cloves peel easily, and the raw earthy flavour makes it the choice of chefs worldwide. Studies indicate a higher than average allicin content in Hardneck Garlic. Heirloom varieties help preserve genetic diversity. Garlic has a plump bulb (or head) of individual cloves each covered with a thin skin that can be peeled.

Fresh Garlic Cloves.

(Seasonal).

bulbs are not garlic bulk a leek. On average the Elephant Garlic which we bring in from California has 5 very large cloves per head. Definitely a milder taste profile than traditional garlic. Elephant garlic has been associated with roasting forever because of its size and flavour. Many of these bulbs grow 4 inches across in size. This Elephant Garlic averages around 2 heads per pound!

Dehydrated Garlic Flakes.

Dehydrated garlic flakes are a very convenient way to achieve the wonderful garlic flavour you are seeking in your soups, sauces, vegetable mixes, stuffing mixes and cooking without the peeling or chopping. Garlic flakes should be a staple in every spice cabinet as a backup when you find yourself out of fresh garlic. The longer shelf life means that you will never run out of the great Ontario garlic flavour at any time of the year. Great for marinades and slow roasting!

Peeled Garlic.

(Seasonal & 365 Frozen).

The biggest cloves peel easily, and the raw earthy flavour makes it the choice of chefs worldwide. Studies indicate a higher than average allicin content in Hardneck Garlic. Heirloom varieties help preserve genetic diversity. Garlic has a plump bulb (or head) of individual cloves each covered with a thin skin that can be peeled.

Green Garlic.

(hydroponic & 365).

Green Garlic is a tender stalk that is harvested before the bulb develops. Also known as spring garlic, it resembles a scallion, green onion or leek but yields an aromatic, delicate garlic flavour. We love it so much that getting to enjoy it only in the month of May, wasn’t good enough. So now we grow it year-round hydroponically.

It has a strong garlic scent with a mild, fresh, herb-like flavour. This unique garlic flavour is present along with the highest nutritional and nutraceutical plant properties.

Use it in the place of garlic, green onions or scallions. Great on a salad. Most people cook with the white and pale green parts, but you can use the tougher green tops in broths or the like.

Black Garlic.

(365).

Black Garlic is all the rage in the culinary industry. It has an extremely unique flavour with endless recipe possibilities. 

Its sweet & savoury taste holds undertones of balsamic, soy sauce & molasses, giving your bite a full and complex flavour. 

An ideal addition to not only mains, but also desserts! Many use in brownies, ice cream, truffles and chocolate delights! Can go great in dressings, marinades, sauces, pizzas, pastas.

Be bold & try some…

We dare you.

Red Pearl Onions.

(Peeled).

Cut your time in the kitchen – still enjoy a quality meal with a little help from us.

Red Pearl onions are oblong and resemble the shape of shallot. They have a red skill with a purple and translucent flesh. They have a crisp, savoury and pungent flavour. They can be used in recipes that call for onions. They can be deep-fried, grilled, roasted, braised pickled. Used in soups, stocks, pickled and used as a condiment in cocktails. Pearl onions will keep, cool and dry, for up to a month.

Store in your fridge – keep in your freezer for when you need them.

Cipollini Onions.

(Peeled).

Cut your time in the kitchen – still enjoy a quality meal with a little help from us.

A small saucer-shaped bulbs 1-2 inches wide and 1 inch high with a translucent white flesh. Raw they have a semi-sweet pungent flavour. They have a high sugar content which is brought out once cooked. One of the best caramelizing onions. Can be pickled and used as a condiment, in cocktails, soups, stews, deep-fried, grilled or roasted.

Store in your fridge – keep in your freezer for when you need them.

White Pearl Onions.

(Peeled).

Cut your time in the kitchen – still enjoy a quality meal with a little help from us.

White Pearl onions are semi-round shaped with white skins and white to translucent flesh. They have a crisp, juicy, savoury, sweet flavour. They can be used in recipes that call for onions. They can be deep-fried, grilled, roasted, braised & pickled. Used in soups, stocks, pickled and used as a condiment in cocktails.

Store in your fridge – keep in your freezer for when you need them.

Gold Pearl Onions.

(Peeled).

Cut your time in the kitchen – still enjoy a quality meal with a little help from us.

Gold Pearl onions are small, semi-rounded shape with golden skin and a juicy white flesh. They have a savoury, sweet flavour that is less pungent than a traditional onion.

Use in recipes that call for onions. They can be deep-fried, grilled, roasted, braised pickled. Used in soups, stocks, pickled and used as a condiment in cocktails.

Store in your fridge – keep in your freezer for when you need them.

Shallots.

(Peeled).

Cut your time in the kitchen – still enjoy a quality meal with a little help from us.

Shallots have a sweeter, milder flavour than a traditional white or yellow onion with a hint of garlic.

They can be used as a substitute for any recipe that calls for onions. Shallots work especially well in dishes where they’re eaten raw, like dressings, condiment trays, salads, burgers & hot dogs. Try them deep-fried or pickled.

Store in your fridge – keep in your freezer for when you need them.

Field Green Garlic.

(Seasonal).

AVAILABLE LATE APRIL TO END OF MAY (or while supplies last)

4-5 pieces

Green garlic has a mellow, less spicy in flavour than garlic.  It can be used raw or cooked like scallions.

Green garlic is young garlic which is harvested before the garlic bulb is fully formed.

Garlic Scapes.

(Seasonal).

“AVAILABLE MID-JUNE TO MID-AUGUST (or while supplies last)

Garlic scapes are the flower bud of the garlic plant. Their garlicky taste makes them very versatile in the kitchen.

Raw scapes are crunchy like green beans or asparagus with a full garlic flavour. You can eat scapes raw or cooked. Trim and discard the stringy tip of the scape. You can use scapes in the same way that you would use garlic or scallions.”

Cipollinis.

A small saucer-shaped bulbs 1-2 inches wide and 1 inch high with a translucent white flesh. Raw they have a semi-sweet pungent flavour. They have a high sugar content which is brought out once cooked. One of the best caramelizing onions. Can be pickled and used as a condiment, in cocktails, soups, stews, deep-fried, grilled or roasted.

Store in a cool, dry place for up to a month.

Shallots.

Shallots have a sweeter, milder flavour than a traditional white or yellow onion with a hint of garlic.

They can be used as a substitute for any recipe that calls for onions. Shallots work especially well in dishes where they’re eaten raw, like dressings, condiment trays, salads, burgers & hot dogs. Try them deep-fried or pickled.

Store shallots in a cool, dark, dry and well-ventilated place. They will keep for up to a month.

White Pearl Onions.

White Pearl onions are semi-round shaped with white skins and white to translucent flesh. They have a crisp, juicy, savoury, sweet flavour. They can be used in recipes that call for onions. They can be deep-fried, grilled, roasted, braised & pickled. Used in soups, stocks, pickled and used as a condiment in cocktails.

Store in a cool and dry place. Pearl onions will keep for up to a month.

Red Pearl Onions.

Red Pearl onions are oblong and resemble the shape of shallot. They have a red skill with a purple and translucent flesh. They have a crisp, savoury and pungent flavour. They can be used in recipes that call for onions. They can be deep-fried, grilled, roasted, braised pickled. Used in soups, stocks, pickled and used as a condiment in cocktails. Pearl onions will keep, cool and dry, for up to a month.

Store in a cool and dry, for up to a month.

Gold Pearl Onions.

Gold Pearl onions are small, semi-rounded shape with golden skin and a juicy white flesh. They have a savoury, sweet flavour that is less pungent than a traditional onion.

Use in recipes that call for onions. They can be deep-fried, grilled, roasted, braised pickled. Used in soups, stocks, pickled and used as a condiment in cocktails. Pearl onions will keep, cool and dry, for up to a month.

Store in a cool and dry, for up to a month.

Garlic Pureé.

Garlic puree is a smooth paste created from our Ontario Garlic.  It is a convenient way to add that much-needed garlic flavour to any dish without the peeling or chopping.  Can be used in place of garlic in any recipe.

1 teaspoon of puree is equal to approximately 1 clove of garlic.

Refrigerate after opening.

Minced Garlic.

Minced garlic offers the convenience of cooking with garlic without the peeling and chopping.  A great way to enjoy the taste of Ontario garlic in the offseason or when you are in a rush.

 1/2 teaspoon minced garlic equals approximately one fresh garlic clove.  

Jarred garlic offers a slightly milder flavour than fresh garlic (so you may wish to use more).  

Refrigerate after opening.

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