Ribbon Road Farm
Garlic for the table
This is a great way of enjoying our elephant garlic. Just pile whole cloves onto a water soaked cedar plank, add some olive oil and salt, cover with aluminum foil and roast @ 325 (medium) for 45-60 minutes. YUM!
Garlic in our Fields
Raised Beds of our gourmet varieties just before harvest.
Ribbon Road Garlic
An example of our Elephant and Hardneck Garlics
Ribbon Road Farm is a fifty acre family owned farm tucked in the gently rolling hills of western New York, where the winters are long and the garlic is hardy. We use strictly organic methods to grow our hand-cultivated garlic varieties, which grow big and strong on natural foods and spring-fed water. No harmful chemicals or imported diseases.
Our Monster Roasting Elephant Garlic is milder than our Gourmet Hardneck Garlics, but our Western New York growing season pushes even these gentle giants well beyond mild.
So for those who want a bit more bite in each big bite, ours is the perfect choice. We know that garlic has many medicinal uses, but we just love to enjoy its many unique aromas and flavors and we hope you will too!!!
Well, all of our garlic is now out of the field and in our temperture & humidity controlled curing barn. It will be ready for trimming and shipping in about a month.
There is really no difference other than size between our Gourmet Certified Organic SEED garlic and our CULINARY garlic varieties. But we reserve our largest bulbs and cloves for you to plant. When growing your own organic garlic, size of the seed really does matter! Plant large cloves this year and harvest large bulbs next year.
Our seed sells quickly, so place your orders now to ensure we don't run out of your favorite variety. Last year was hectic and we sold out of most of our gourmet garlic seed by the end of September.
October 5, 2011 By Scott Shelters (sshelters at post-journal.com)
The mere mention of garlic throughout October would make many think of the various Halloween-related myths surrounding the vegetable.
That's not the case for the employees of Ribbon Road Farm in Sherman. Owners Alan and Kathleen Ramm may spend a little more time with garlic than most area citizens. However, their garlicgrowing operation has nothing to do with vampires or werewolves. For the Ramms, garlic growing began as a simple part of a busy life 10 years ago, when they moved to Lyons Road after living in South Africa for 14 years.
"I'm really a chemical engineer and a consultant to a lot of companies," said Ramm. "This garlic and herb thing was just kind of a fun hobby."
He didn't think anything more than that of garlic when he and his wife first returned to the United States, moving into the house once owned by his grandparents. "I bought 5 pounds of elephant garlic and 5 pounds of reddish garlic from a guy in Westfield, who had been growing garlic for many years," he said. "We planted it, and it did really well." At that point, the Ramms' hobby spun out of control. "We started expanding it," he said. "Friends would come and say, 'Can we have some garlic?' We'd give it to them. They started to have their friends come, so we said, 'Well, we'll sell garlic to you,' so we started selling it. We just had more and more of a demand," Ramm said. "As hobbies go, you can sometimes get in over your head. It just kept getting bigger."