California garlic is harvested from June through August, with some product held in fresh storage before controlled-atmosphere storage is opened for year-round supply. New crop garlic is expected to transition approximately August 9, 2026, and may carry a stronger garlic odor compared to long-term storage product currently shipping. Markon members should expect the typical early-season, fresh-run characteristics outlined below in RSS (Ready Set Serve) Peeled Garlic.
- New crop production is expected to start on August 9, 2026
- Fresh-run garlic will differ from storage garlic at this early point in the season
- Bulbs and cloves may contain more moisture
- Outer skins may not be fully cured
- Cloves are typically more tender and harder to peel
- Surface sheen or translucent spots may appear
- Light discoloration can occur from cracking and peeling
- Subtle moisture may be visible in the bag
- Garlic odor may be stronger in the first several weeks of the season
- Shelf life may be shorter than normal until the crop completes the curing process
- Markon recommends maintaining the cold chain when handling, and increasing product turns to maximize early season yields
Please contact your Markon Account Manager for more information.
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