Jerry Winnicki, whose main job is Agronomy Manager at Clark Agri Service, in Wellandport, grows a small crop of garlic which he prefers to sell retail, where there is more profit than selling to a wholesaler.
“You need good drainage to grow garlic, and we have that in Pelham,” said Winnicki. “We have all this land in Niagara that was growing sweet and sour cherries, and since a lot of the fruit trees are being pulled out, garlic would be a great alternative. You don’t have to have a big farm—an acre or two is enough to make a living on it.”
Winnicki said that Gilroy, California, a small city near San Jose, calls itself the “garlic capital of the world,” and that “Pelham could be the garlic capital Canada, not just Ontario,” reports thevoiceofpelham.ca
A plant in the allium family, garlic is closely related to onions, shallots, and leeks. Nutritious but with few calories, it grows in many parts of the world, and is a popular ingredient in cooking due to its distinctive taste. It contains sulphur compounds, which are believed to provide health benefits such as reducing blood pressure and cholesterol levels which protect against heart attacks and strokes; combating sickness like the flu and common cold, by boosting the immune system; and delivering antioxidants that may prevent dementia and Alzheimer’s.
The harvest season runs from late June to early September. Imported garlic from the U.S., Argentina, and Mexico is often sold by Canadian grocers, due to the contracts that the head offices of chain stores sign with foreign producers, said Winnicki. In 2020, imports of fresh garlic amounted to some 24,000 metric tons in Canada. British Columbia and Southern Ontario produce most of Canada’s domestic garlic, with the sandy soils of Haldimand, Norfolk, Brant, and Niagara well-suited to the crop.
“The local franchise grocery store owners often have their hands tied by the contracts,” said Winnicki. “I think most grocery stores sell foreign garlic for five or six dollars a pound. I charge a premium for mine, since the bulbs are generally much bigger and have a more intense flavour.”
