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Extension > Food > Farm to School > Minnesota Toolkit for School Foodservice > Sourcing Food > Sourcing Garlic

Sourcing Garlic

Fresh garlic generally begins to be available in July and August in Minnesota. Garlic stores very well, so may be available year-round.

Regulations on Buying Garlic Directly from Farmers

Minnesota state laws permit retail establishments and food services to purchase raw, unprocessed fruits and vegetables from any farmer who is selling the produce of his or her own farm. See Finding Local Food for databases and directories of local producers.

Fact Sheet for Buying Produce (282 K PDF)

Best Time to Buy

Buy your year's supply of garlic in August or September, when fresh garlic is widely available. Garlic bulbs store very well in cool and dry conditions, so you can purchase it in quantity in late summer when availability is high and prices are good.

Food Buying Guide Specifications

Reference: Food Buying Guide for Child Nutrition Programs; U.S. Department of Agriculture, Food and Nutrition Service

Food As Purchased (How the Product Can Be Purchased)

Purchase Unit (How You Should Order the Product)

Servings per Purchase Unit (How Many Servings You Will Get Per Purchase Unit)

Serving Size per Meal Contribution (For Each Meal Component Category)

Amount Needed to Buy of the Purchase Units for 100 Servings

Additional Information

Garlic, Minced Fresh

Ounce

 

 

Pound

2.6

 

 

42.0

1 tablespoon garlic

1 tablespoon garlic

 

 

¼ teaspoon dry = 2 cloves fresh, minced garlic

1 ounce or 6 large cloves = 3 tablespoons fresh, minced garlic

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