The garlic is in the ground.
Last year, I planted some heads from the grocery store that were kicking around our garlic bin and crossed my fingers. I did not have great luck. I'm not sure whether something ate the cloves, or whether they just weren't viable and shriveled up and died, but I don't remember harvesting any garlic.
I splurged this year and ordered $30 worth of seed garlic (1.5 lbs ) from Uprising Seeds, one of my favorite local seed providers.
The following varieties are now incubated deep in my veggie beds, doing their slow magical growing thing.
Chesnok Red: A late season red garlic with large cloves that smells great. Apparently it is a great for cooking and baking, and has a creamy texture. And, I can store it for 4-6 months (like it will last that long).
Music: This one is famous for giant yields. It is beautiful, too, with just a hint of pink. It is a hotter taste, and the cloves are gigantic. Territorial Seed says it will store 9 months- one year, and that it likes the cold.
Rich's Red: Also an amazingly stunning garlic. This one is an amazing shade of deep purple with fantastical stripes, has a reputed delicious pungency, and is a great keeper. The best feature about it, though, is that it was developed by a farmer in the Methow Valley, Rich Brennan of Sowing Seeds Farm. I love that Uprising Organics can tell you exactly where the garlic seed comes from (and I will think of the Methow each time I eat this delicious stuff).
Grow, little garlics, grow. I'm going to make some time to mulch you this weekend, to ensure you keep on doing that growing thing.