Submitted to The Spencer Magnet
Debra Green and Tom Scanlan operate Salt River Garlic on 30 acres of farmland off of the Salt River.


When Tom Scanlan and Debra Green met, Tom had 30 acres of farmland off of the Salt River, and Debra thought he should do something with it.

Tom agreed. The pair discussed several options. They wanted to grow a unique crop that they and others would love.

Finally, they settled on growing organic heirloom garlic.

Five years ago, Salt River Garlic started with thirteen pounds of garlic. Now, they grow between three and five hundred pounds, around 25,000 plants. Each year, they grow roughly thirty different varieties.