Bob planted the last of the garlic last week.  We have mostly our old standby “New York White” (AKA “Polish White”) which makes up our main crop.  But this year we expanded the varieties to include “German Extra Hardy”, which is a hardneck variety from Johnny’s, as well as “Killarney Red” and “Lorz” purchased locally from Susan West at the St Clairsville Farmers’ Market. 

The cloves of the “German Extra Hardy” were very large, which is good when it comes to cooking.  But large cloves mean less cloves per head, and so less plants for next year.   That means I’ll have to wait a another year to expand my crop.  I think the German and the Killarney Red are rocambole types that will produce garlic scapes, which can be picked green and sauteed like asparagus or made into yummy pesto.  I’m looking forward to that treat.

Written by Lynn on the slope of Teasel Hill where I finally had to break down and turn on the furnace for the first time tonight.