Saunderstown Garlic Farm Rises from Acres in Turmoil

In 2019, Aaron Rome had a backyard full of dead trees, three pounds of local garlic and an unconventional idea. Today, now growing up to 20,000 garlic bulbs a year across 10 varieties, Saunderstown Garlic Farm is thriving, and Rome’s lifelong desire to be a farmer has been fulfilled.

About eight years ago, Rome’s tree-filled property suffered a devastating infestation of Gypsy Moth caterpillars, leaving behind bark skeletons of his former green oasis. But with optimism and ambition, Rome saw opportunity. Reflecting on the farm’s beginnings, he says, “When life gives you lemons, make a garlic farm”—and so he did.

The moth infestation provided Rome with an option to clear and level his land, and ready it to be plotted and seeded. However, as we know, they didn’t build Rome (the city) in a day—and as it turns out, the saying applies to garlic farms, too. Challenges followed: removing massive boulders, raising the pH of acidic soil, adding truckloads of compost and navigating the lengthy process of organic certification. After nearly three years, Rome planted his three pounds of locally grown organic garlic and got to work.

Garlic cloves are planted around November and left in the soil over the winter, allowing the crop to develop a strong root system. Since garlic withstands cold temperatures and frost, it is an ideal vegetable for the New England climate. Garlic bulbs are then harvested in early summer, taking only two weeks to dry before they’re ready for market.

So, why garlic? For Rome, the choice was simple. “Besides the fact that I love it and a lot of people love it, it provides a lot of versatility that you can build a business around. Most animals won’t eat or destroy the crop, it fetches a good price at the market, it can be stored for up to 12 months and you can easily ship it.”

Garlic’s practicality as a crop mirrors its versatility in the kitchen. Saunderstown Garlic Farm now offers more than just bulbs; they also sell garlic focaccia, DIY marinara kits and spice grinders filled with dried garlic.

Most garlic in the U.S. comes from corporate farms in California or, more often, is imported from China. In contrast, Saunderstown Garlic is grown locally, organically and with care. Rome, with help from friends and neighbors, plants each clove by hand, uses sustainable practices and fosters a fun, collaborative environment. For such a commonly used ingredient, it’s worth knowing where it comes from—and who’s behind it.

Mae Legare, a proud Rhody native, loves good food, great cocktails and compelling stories. She’s exploring the local food scene with fresh eyes, hoping to turn her passion into a career.

Find Saunderstown Garlic Farm at the Mystic Garlic Festival on Sept. 20 and Fishermen’s Memorial Farmers Market, 1011 Point Judith Rd. Su, 8:30 am–noon through Oct. 12. Or visit SaunderstownGarlicFarm.com.