Photography by Madeleine Hordinski

Burlington, Kentucky — In 2011, Natalie and Matt Houston met on a U.S. Army base in Alaska and talked across lunch tables, never imagining their future livelihoods would involve garlic and goats.

Twelve years later, Natalie looks over Goats & Cloves Organic Farm’s quarter-acre of no-till fields in Burlington, KY. “We started with a small landing strip and planted asparagus, strawberries, and garlic,” she says. “I was a lazy gardener. The garlic didn’t die. We went with that.”

Today, they sell 3,000 bulbs of garlic in eight to 10 varieties, from the spicy Georgian Fire to the buttery Georgian Crystal, at the Covington Farmers’ Market. They stock scapes and smoked garlic powder, made by Matt through their home-based microprocessor certification.

Before their 7.5-acre property slopes toward Gunpowder Creek, a barn stands between pens segregating seven male goats (a mix of Pygora, Boer, and Myotonic breeds), and 10 does (a mix of Pygora and Myotonic). To entice the goats to come running, the Houstons’ three young children toss pasta noodles in the pen.

In a nod to Natalie’s service in Afghanistan, the couple are pursuing Halal and cut-meat certification with their goats. And while they don’t milk their herd, Natalie sends their wool to a mill. The goats, which eat poison ivy and blackberry brambles among other vegetation, are part of their larger sustainable farming strategy known as goatscaping, and they rent their goats to property owners for brush control.

The couple has set their sights next on black garlic, which is aged to a soft texture, caramelized flavor, and deep brown or black color. While Natalie manages the farm, Matt is a senior manager of airport facilities maintenance, allowing them to fulfill dreams that began as conversations on an Army base.

Goats & Cloves Organic Farm
6824 E. Bend Rd., Burlington, KY