Garlic
At Fat Tomato, we grow different varieties of garlic each year. Some thrive better than others in the ever-changing Irish weather. We do not use chemicals or artificial fertilizers and make our own compost, which only enhances the flavour of what we grow and harvest. Crop rotation and weather always guide us in what we do in the garden.
Did you know it takes 7 to 9 months to grow garlic? You usually sow it in October-November and harvest it in June-July the following year. Our Irish weather is great for growing garlic; it needs some cold at the beginning stages of growing to split the clove into a new blub, and it loves our moist, fertile soil. Nowadays, most garlic available in supermarkets is from China and is not as garlicky as Irish-grown garlic.
In 2023, we planted six varieties of garlic, three of which produced lots of blubs that we can share with you. Some blubs are bigger than others due to the poor weather this year, but the flavour is mighty.
Garlic Germidour: A French soft-neck garlic with a purply skin. Rich in flavour. A little goes a long way.
Garlic Messidrome: This soft-neck garlic is renowned for its culinary uses. Traditionally grown in the Drome region of France near Provence, it has a white papery skin with ivory flesh and a delicious mild garlic flavour.
Garlic Elephant: Elephant garlic looks like garlic but is more related to the leek family. One of the largest varieties of garlic available, each bulb is approximately 10cm across, and a single clove can be as large as a whole bulb of ordinary garlic. It has a milder and sweeter flavour and goes well with white fish and chicken. We love to confit it in olive oil, keep it in the fridge, and use it for dressings and marinades.
At Fat Tomato, we grow different varieties of garlic each year. Some thrive better than others in the ever-changing Irish weather. We do not use chemicals or artificial fertilizers and make our own compost, which only enhances the flavour of what we grow and harvest. Crop rotation and weather always guide us in what we do in the garden.
Did you know it takes 7 to 9 months to grow garlic? You usually sow it in October-November and harvest it in June-July the following year. Our Irish weather is great for growing garlic; it needs some cold at the beginning stages of growing to split the clove into a new blub, and it loves our moist, fertile soil. Nowadays, most garlic available in supermarkets is from China and is not as garlicky as Irish-grown garlic.
In 2023, we planted six varieties of garlic, three of which produced lots of blubs that we can share with you. Some blubs are bigger than others due to the poor weather this year, but the flavour is mighty.
Garlic Germidour: A French soft-neck garlic with a purply skin. Rich in flavour. A little goes a long way.
Garlic Messidrome: This soft-neck garlic is renowned for its culinary uses. Traditionally grown in the Drome region of France near Provence, it has a white papery skin with ivory flesh and a delicious mild garlic flavour.
Garlic Elephant: Elephant garlic looks like garlic but is more related to the leek family. One of the largest varieties of garlic available, each bulb is approximately 10cm across, and a single clove can be as large as a whole bulb of ordinary garlic. It has a milder and sweeter flavour and goes well with white fish and chicken. We love to confit it in olive oil, keep it in the fridge, and use it for dressings and marinades.
At Fat Tomato, we grow different varieties of garlic each year. Some thrive better than others in the ever-changing Irish weather. We do not use chemicals or artificial fertilizers and make our own compost, which only enhances the flavour of what we grow and harvest. Crop rotation and weather always guide us in what we do in the garden.
Did you know it takes 7 to 9 months to grow garlic? You usually sow it in October-November and harvest it in June-July the following year. Our Irish weather is great for growing garlic; it needs some cold at the beginning stages of growing to split the clove into a new blub, and it loves our moist, fertile soil. Nowadays, most garlic available in supermarkets is from China and is not as garlicky as Irish-grown garlic.
In 2023, we planted six varieties of garlic, three of which produced lots of blubs that we can share with you. Some blubs are bigger than others due to the poor weather this year, but the flavour is mighty.
Garlic Germidour: A French soft-neck garlic with a purply skin. Rich in flavour. A little goes a long way.
Garlic Messidrome: This soft-neck garlic is renowned for its culinary uses. Traditionally grown in the Drome region of France near Provence, it has a white papery skin with ivory flesh and a delicious mild garlic flavour.
Garlic Elephant: Elephant garlic looks like garlic but is more related to the leek family. One of the largest varieties of garlic available, each bulb is approximately 10cm across, and a single clove can be as large as a whole bulb of ordinary garlic. It has a milder and sweeter flavour and goes well with white fish and chicken. We love to confit it in olive oil, keep it in the fridge, and use it for dressings and marinades.
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Store in a cool, dark place in your kitchen. If your kitchen is warm, place it in the bottom drawer of your fridge.
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Check our frequently asked questions page for answers to all those questions you might have.
If you have a specific question, feel free to reach out to us at hello@fattomato.ie