Asian Tempest Organic Garlic

Rocambole Garlic

Rocambole garlics will generally have more slender bulb coverings…
Asian Tempest Organic Garlic

Turban Garlic

The Turban Group of garlics has quick become one of the most…

Artichoke Garlic

Arichoke garlic is named for how the cloves are organized inside…

Creole Garlic

Creole garlic assortments begin in Euzkadi (the Basque Country)…
Korean Mountain

Silverskin Garlic

Silverskin garlic are layered like Artichokes and are likewise…
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About Us At Mad River Garlic Growers

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I have lived in Southwest Ohio my entire life. I grew up in what today is suburbia but back then the farmer lived across the street and others close by. It was common to have large gardens that your family lived off of and country style lives. We always had a large garden and there was always garden work but that was just the way of life. Those are happy memories. I would often sit and snap beans as a little girl or help pull weeds. Our chores became more involved as we grew up. We ate well and we ate healthy.
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Weeding for a Living

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Today is a big day for us here at the farm. Ok, No it's not. We had planned to weed all day but it started raining last evening here in Yellow Springs so I'm finishing updating our website and listing some of our variety packages. Boring. I know, right? We actually needed the rain but we also needed to be weeding. Ah, such is farming. Unpredictable, Out of control, but a place that I hold true passion. We strive to do everything possible to provide the garlic with everything to make it strong and beautiful and a product our customers will be glad they purchased and planted.
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We Are Almost There

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Harvest time is soon approaching and we are busy with chores for preparation for this event. It has been unusually hot this past week, well into the 90 degree mark, and we try to work early and late in the day and avoid the sun beating down on us. It seems like we've been cutting scapes for months but in actuality it has only been 2 weeks and I believe we've finally finished for the 2016 season. We were able to share our scapes with several local restaurants and I love seeing their menus and what creations they come up with.