Garlic In The Field

Washington

FRANK PARENTE & SALLY NELSON

Frank and Sally started Gourmet Organics Inc. January 1, 1997 as a certified organic farm. Prior to that Frank grew vegetables as a hobby since 1970, and started to grow serious garlic in 1994. Sally grew vegetables since 1965 and for market sales since 1980.

Frank and Sally were competitors at the South Whidbey Tilth Farmers' Market during the 1994, 1995 and 1996 market seasons. Frank realized he could not compete with Sally and her years of Market experience, so he made her an offer she could not refuse; "I will build you a one acre garden if you merge with me to form a certified organic corporation."

Gourmet Organics grows organic vegetables and garlic, bakes breads and doggie bones, and produces succulent jams and jellies. These products are sold at two farmers' markets, two grocery stores and at the farm. Also, garlic and jams are shipped to various parts of the country by means of telephone and e-mail orders.

They grow between 35 and 45 strains of garlic each year (but a total of only 3000 plants) that taste out of this world; and the veggies are the sweetest. They have learned that garlic varieties Turban and Creole do not do well in the wet area west of the Cascades and the sandy soil. Frank has taught classes on how to grow garlic is writing a "how to" book on growing garlic west of the cascades that is in the second round of editing.

Web Site: www.groworganicgarlic.com