Walnut Bottom Farm in Rockfish, Virginia is a small farm on the Rockfish River specializing in Elephant Garlic, but also growing Pears, Tomatoes, and Bell Peppers. I only use natural fertilizers (urea & bone meal), grass clippings, leaves and NO pesticides.
Elephant Garlic is the king of the roasters. Cut the top to show the tip of the cloves, then sprinkle olive oil, and cover in aluminum (or a green wrap) with tip open and bake at 300 degrees for 20 minutes. After cooling, you can squeeze garlic on a cracker, bread, or toast for a delicious garlic snack. Easy to peel and chop, it has a milder flavor than ordinary garlic. It can be eaten raw in salads, salsas, or pesto. This garlic also cooks faster than ordinary garlic, so don’t over cook it because it can be bitter.
Elephant Garlic is planted in the fall with bone meal and covered with leaves and grass clippings. In early spring I add natural urea for nitrogen. Then late spring “scapes” appear. They are edible when chopped for a really mild garlic flavor. Some plants that haven’t had scapes cut set flowers early June. Harvest is in mid June. I sun dry them for a week, then store in cool, dark, and dry place to cure in a couple of weeks. They can be stored for up to a year in cool, dark, and dry conditions. I plan to sell them by size instead of weight because I don’t want to sell partial bulbs. Planting stock will be sold by individual cloves.