We did a variety a couple of years ago. Turned out good, not great with plenty of smaller bulbs. Still more than we could utilize. So, still some experimenting for us.
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@Northern_Loki HELL YEA! That’s what im talking about, even IF we got terrible harvests of small blubs, pppffttt. Whatever, we grew it ourselves, we KNOW what’s in it and what NOT in it more importantly. And still, it ends up being more than we can ever use up fresh.
Growing our own food & making sure we teach our kids = Freedom! Well, to me at least!
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We were thinking purple stripe hardneck. Van zverdyen/porcelain hardneck.
Siberian hardneck. And music hardneck… thinking this will be most excellent!
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Music tends to be the most popular around me too. In my research apparently Porcline is most sought-after by chefs 
. For me, I want that punch in the face traditional garlic flavor, so far Red Russian checks that box, although ALL of these are GREAT flavors. 
The purple stiped looks cool too, its actually purple skin ,) here is my purple striped left in fridge.
Ill be mixing all my various varieties into one batch of powder, so who knows it might be amazingly awesome or terrible idea lol
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Thanks for the reminder on the garlic, btw. Frost is coming up and I need to get some new starting bulbs if decent varieties are still available. Does anyone have a select vendor that they like?
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Ordering Metechi and Russian Red via the Maine Potato Lady. Metechi sourced from the Republic of Georgia, which my wife will appreciate.
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If you cross into Elephant Garlic you get some mutants where the whole thing is a clove. Like an enormous one. So easy to process then.
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Nice, im gonna look into the Metechi type.
Also, I just found this local, dam i wish i knew this previously. I would’ve got the $50 bag. That bag is massive amount of Garlic.
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Garlic is a powerful anti bacteria and a blessing to the blood. But aspirations to keep alot of it often go astray.Garlic is hard to store and loses its benefits. Store it in the garden by letting it stay rooted. Or make dehydrated garlic.Better yet Garlic salt using a sea salt.
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Im hooking up with a local farm here, they are putting extras aside after they plant 
… got lucky af!
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Keene organics garlic for seed garlic I loaded up this year
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Sweet, great job. Your gonna have Garlic forever yayyy.
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Red Ichilium is Martha Stewart’s favorite from what I read
I bit. 2 10’ rows of a soft neck garlic. Let’s see what dis bish talkin bout
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They told me to wait two weeks and theyll be done planting. Then i can buy some overstock. I hope its fine i plant them that late…
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As long as your soil aint frozen, your good!
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@SargentPiff Lmfao hha yesssss.
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@CADMAN with the fastest thumbs this side of the mississippi
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Just checked weather forecast and my ground wont be frozen for a month or so. So ill be doing good waiting for the local farm.
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That was hilarious 
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Tom hill would be proud. With his tomato and his 200 haze plants
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