Bob planted the rest 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 that I bought locally from Susan West at the St Clairsville Farmers Market.
The cloves of the German Extra Hardy were very large, which is good from a cooking point of view, but large cloves mean less cloves per head, which produce less plants for next year. So it will be another year before I have really expanded my crop.
I think the German and Killarney Red are rocambole types which produce a garlic scape that can be picked green and sauteed like asparagus spears or made into yummy garlic scape pesto. I'm looking forward to that treat next year.
