The moderate climate of Maryland's Eastern Shore is perfect for providing multiple crop yields each growing season, providing fresh garlic most of the year.
The sandy soil of the Maryland's Eastern Shore of the Chesapeake Bay provide fertile ground for our Garlic Crop yielding a spicy and sweet cloves from the unique low-sulfur content of our soil.
Farm Fresh Garlic to your Table
But feel free to look around!
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‘Chef Ready” Garlic Cloves
$32.00Price per pound: $32.00 /lb / poundThese garlic cloves are removed from the bulb and stalk, but retain their protective outer skin to hold in moisture and flavor. Choose from our German White or Music varieties. Garlic is sold by the pound.
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German White Variety Garlic Bulbs
$26.00Price per pound: $26.00 /lb / poundGerman White is popular for its large white bulbs, used to be the most commonly seen variety at garlic festivals and farm stands.
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Music Variety Garlic Bulbs
$26.00Price per pound: $26.00 /lb / poundMusic garlic is a hearty variety that stores well. The plants are large and produce large, mostly white bulbs with 4 to 6 easy-to-peel cloves per bulb. Flavor is long-lasting and hot.
Ana-Gail Farms announces harvest of our spring planting. They’re on drying racks now and will be ready by July 10th for delivery.
We are happy to announce for 2020 our Garlic fields will increase 4 fold to meet the growing demand for Eastern Shore fresh Garlic.
Our winter garlic crop was planted today. Crop should be ready for delivery in early Spring 2020. The yield of winter garlic is smaller than its Springtime cousin but with a slightly buttery flavor.
This garlic bread is truly to die for. My family cannot get enough. They key is knowing how to get all that garlicky goodness out of a garlic bulb. See "Hint" from our chef for more.
An easy and simply way to roast vegetables; tender and packed with flavor! Preheat oven to 400°. Toss all ingredients until well coated. Place on a generously greased baking sheet. Roast for 20-30 minutes or until tender
Great on beef, pork, venison, chicken and more. Saute onions, peppers and raw garlic in vegetable oil. Add salt and pepper to taste. When onions become translucent, add wine and roasted garlic. Stir until wine has reduced by about a third. Add prepared gravy and parsley.