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08-13-2017, 06:59 AM
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#1
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,219
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It's Garlic Time!
Just got this batch from a local customer of ours..three types..Polish, Purple Stripe, and Racambole..
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08-13-2017, 07:28 AM
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#2
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,537
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Are those what they call hard necks, or stiff necks, or something like that? They say that the more colorful the garlic is, the tastier (less pungent/more sweet) it is. I'm not sure if that's true, but if so, you hit a good load.
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It seems like taste buds get along really well, just by their name...
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08-13-2017, 07:47 AM
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#3
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,219
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Quote:
Originally Posted by buckytom
Are those what they call hard necks, or stiff necks, or something like that? They say that the more colorful the garlic is, the tastier (less pungent/more sweet) it is. I'm not sure if that's true, but if so, you hit a good load.
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They are hard neck varieties....some are stronger than others...I have more coming from my brother who always gives me a batch every year...I hang them in mesh bags along the stairway to the basement..should last me well into the spring..
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08-13-2017, 09:31 AM
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#4
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Wine Guy
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,348
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I was in Wisconsin last week at a farmer's market and picked up a dozen bulbs of different varieties (mostly hard-neck). Unfortunately, the vendor threw them all into the same bag before I had a chance to write down what was what.
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08-13-2017, 09:38 AM
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#5
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,219
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Quote:
Originally Posted by Steve Kroll
I was in Wisconsin last week at a farmer's market and picked up a dozen bulbs of different varieties (mostly hard-neck). Unfortunately, the vendor threw them all into the same bag before I had a chance to write down what was what.
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Should be easy enough to identify them if you were ever so inclined...there is tons of info with good photos available...
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08-13-2017, 10:55 AM
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#6
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Wine Guy
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,348
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Quote:
Originally Posted by Rocklobster
Should be easy enough to identify them if you were ever so inclined...there is tons of info with good photos available...
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The one I can identify for certain is called Georgian Fire. I used to grow it myself, and it's my favorite.
The others were just kind of mish-mash of varieties, including some I had never even heard of.
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08-13-2017, 11:45 AM
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#7
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Executive Chef
Join Date: Mar 2008
Posts: 3,475
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I've been growing 6 or so kinds of garlic now for 6 or 7 years. They can be difficult to tell apart especially if they don't get labeled through all parts of harvest, the growing, curing, storing, and saving the cloves for growing again.
The hardneck varieties don't last as long as the softneck varieties in storage. The hardnecks are mostly grown in the northern part of north america, the softnecks in the lower parts.
We grew 4 kinds this past year, they are all curing under a tarp on our deck overhang. We will be switching 2 out and getting just one new kind for planting this fall.
Rock, that picture of your garlic is beautiful!
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08-13-2017, 11:50 AM
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#8
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Executive Chef
Join Date: Oct 2013
Location: Southeast US
Posts: 3,824
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Can you just put a store bought cloves in the ground and grow your own garlic?
It is stocked in every store here, but sometimes the quality is not the best.
I have a very small garden and would gladly make room for some garlic.
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08-13-2017, 11:57 AM
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#9
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Executive Chef
Join Date: Mar 2008
Posts: 3,475
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Quote:
Originally Posted by Roll_Bones
Can you just put a store bought cloves in the ground and grow your own garlic?
It is stocked in every store here, but sometimes the quality is not the best.
I have a very small garden and would gladly make room for some garlic.
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Sure you can. We did that when we first started and we found that we didn't know the 'type' of garlic, but if that doesn't matter, then use store bought cloves. If you live in the north, look for garlic with a stiff hard neck, and for people in the southern areas, look for garlic that can have a soft neck, like in braids (only softneck can be braided very well). This is so the weather suits your garlic and they'll be bigger and more healthy. Avoid garlic with the entire bottom roots shaved off, that means it is probably from another country (where importing requires, no roots and no dirt attached). Looking at Rock's picture, you can see roots cut off but not completely removed--that is locally grown and not imported.
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08-13-2017, 12:04 PM
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#10
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 22,001
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What she said ^^^ Whenever garlic sprouts in my kitchen, I put it in the ground.
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Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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