Who is Fraser’s Garlic Farm and where are you located? Fraser’s Garlic Farm is a family-owned, Certified Naturally Grown (CNG) vegetable farm specializing in the production and sale of premium seed-quality garlic. Owner and farmer Ed Fraser began planting garlic in 1993 on a beautiful property near Rochester, New York. We supply gardeners, farmers, CSA programs, community garden projects, and seed companies across the United States with high-quality, chemical-free seed garlic. Culinary-grade garlic for consumption is also available.
What certifications and growing methods do you use? We participate in the Certified Naturally Grown (CNG) Program, a peer-reviewed inspection program that follows the standards set by the National Organic Standards Board (NOSB). This means we do not use synthetic pesticides, fertilizers, or GMO seed. We also offer Sustainably Grown (SG) garlic, which is grown using the same CNG standards but without third-party inspection.
What types of garlic products are available? We grow garlic from four main families: Porcelain, Rocambole, Purple Stripe, and Asiatic. Each family includes several unique varieties. Please visit our website for detailed descriptions.
Do you offer bulk or wholesale options? Yes. Garlic can be ordered by the pound, with bulk pricing available for orders of 25 pounds or more.
When is garlic available and how do I purchase it? Harvest takes place in mid-July. Afterward, the garlic is dried, trimmed, graded, and cleaned for shipping by the last week of August. Local customers may pick up orders at the farm by appointment only. We ship nationwide, including Alaska and Hawaii. Orders of 1–15 lbs ship via USPS; 16–250 lbs ship via UPS; and shipments over 250 lbs are typically sent by freight.
How should I store or preserve garlic? Upon receiving your order, open the box and spread the garlic in a cool, dry location out of direct sunlight until planting. For long-term culinary storage, consider these options:
Place garlic in a paper bag inside the refrigerator’s crisper drawer.
Pickle the cloves.
Dehydrate and make garlic chips or powder.
Chop or dice cloves, submerge in extra virgin olive oil, freeze in ice cube trays, then store in the freezer. Note: Storing garlic in oil in the refrigerator can pose a botulism risk and is not recommended. You may also ferment crushed cloves in raw honey—see online resources for detailed instructions. Smaller garlic heads typically store better than larger ones.
Can I eat garlic intended for planting? Yes. Our garlic is grown and processed without any harmful chemicals.
Should I remove the skin from each clove before planting? No. Plant cloves with the skins intact. If a clove naturally loses its skin, it is still perfectly acceptable to plant.
Do you offer growing advice or consultations? Yes. Ed Fraser provides a 3-hour consultation session for individuals interested in starting or expanding a garlic-growing operation. Sessions are offered from December through March and cover all aspects of growing, processing, and marketing garlic. Each consultation is tailored to an individual’s goals and level of experience. A small fee applies.
How can I contact Fraser’s Garlic Farm? For quick questions, email Ed at info@frasergarlic.com. For more detailed inquiries or to place an order by phone, call (585) 350-8295. Please note that text messages are not preferred.
