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Old 05-16-2011, 05:22 PM   #11
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lol, maybe it IS a PA problem...

I don't think I've ever seen the purpleish garlic. Just your typical white skinned variety, or elephant garlic, which is also white. At least what I have seen by me, but y'all know I'm not in a food hot bed like the big cities.
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Old 05-16-2011, 05:25 PM   #12
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Purple garlic. The inside is not purple:
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Old 05-16-2011, 05:38 PM   #13
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I have found that the quality of garlic from supermarkets is not so great. That's why I always buy organic garlic at the health food. I feel for plump cloves inside the skin.

Most of the fresh garlic in the supermarkets around here is from China.
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Old 05-16-2011, 06:28 PM   #14
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I keep a big jar of pre-minced garlic from the grocery store in the fridge, lasts forever and I can't tell the difference from fresh in cooked stuff. Really convenient.

Bulb quality is really variable here too.
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Old 05-16-2011, 06:34 PM   #15
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this is the garlic I grow

Gourmet Garlic Gardens (Porcelain Garlics)

and it is about as purple as the upright garlic Andy posted. And even though is says it is a good keeper, I obviously do not have proper storage conditions for long term storage.
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Old 05-16-2011, 08:28 PM   #16
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I too have noticed the decline in garlic quality as of late. Both puny cloves that you think are big and fat until like Pac says, you whack them with your knife and also like Andy says the shrivled and or dark spots. I always try to pick a firm, large good looking bulb in the grocery store or veggie stand, but it doesn't seem to matter. I am going to grow some this year and see how it keeps.
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Old 05-18-2011, 04:20 PM   #17
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First, I agree completely with Bethzaring about garlic. It is the wrong time of year to expect good garlic when it's been out of the ground for 10 months.

I grew some hardneck and some softneck last year and I have about 75 bulbs stored at 55 degrees f. in an open box in the fruit cellar right now. I just went down there and they all look good and when I give them a squeeze, they are slightly dehydrated though not much. I'm sure we'll have more than enough to get through the next batch of garlic growing now in the gardens.

I have over a thousand garlic growing now, and I'll have some to sell when they come out of the ground and I hang them to dry. Let me know if you are interested.

At certain times of year it's nice to use fresh, other times, pickled, frozen grated, or dehydrated. May and June--it's more difficult to get plump hardy cloves.
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Old 05-18-2011, 04:52 PM   #18
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Quote:
Originally Posted by bethzaring View Post
this is the garlic I grow

Gourmet Garlic Gardens (Porcelain Garlics)

and it is about as purple as the upright garlic Andy posted. And even though is says it is a good keeper, I obviously do not have proper storage conditions for long term storage.
Nice website Beth.
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