A mixture of two varieties grown by Cacia Huff at Feral Farm:
Dancing Bear Roja: Softneck/artichoke type garlic grown for 25+ years at Dancing Bear farm in Williams, Oregon. Our team loved the creamy texture and bold flavor of this variety, and noted that its spiciness lingers on the tongue. Average 10-12 or more large to medium cloves with thin wrappers. Cloves are approximately 1" each. Mid to late season variety with more variability in bulb size than other artichoke type garlic we grow - most are huge, reaching 3” or more, while others are merely large, around 2”.
Renee's Artichoke: An Applegate Valley local! This golden-hued softneck/artichoke type has been grown locally for over 25 years. Big harvests of consistently enormous heads, many reaching 3” or more in diameter. Cloves are approximately 1" each. Our crew found the flavor to be particularly outstanding raw, with a heat that ambushes you like wasabi. Unlike most varieties, Renee’s Artichoke held its spiciness even after roasting. Average 10-12 or more large to medium cloves with thin wrappers.
A mixture of two varieties grown by Cacia Huff at Feral Farm:
Dancing Bear Roja: Softneck/artichoke type garlic grown for 25+ years at Dancing Bear farm in Williams, Oregon. Our team loved the creamy texture and bold flavor of this variety, and noted that its spiciness lingers on the tongue. Average 10-12 or more large to medium cloves with thin wrappers. Cloves are approximately 1" each. Mid to late season variety with more variability in bulb size than other artichoke type garlic we grow - most are huge, reaching 3” or more, while others are merely large, around 2”.
Renee's Artichoke: An Applegate Valley local! This golden-hued softneck/artichoke type has been grown locally for over 25 years. Big harvests of consistently enormous heads, many reaching 3” or more in diameter. Cloves are approximately 1" each. Our crew found the flavor to be particularly outstanding raw, with a heat that ambushes you like wasabi. Unlike most varieties, Renee’s Artichoke held its spiciness even after roasting. Average 10-12 or more large to medium cloves with thin wrappers.
