In Vancouver, WA


Never had tops this healthy. Can't wait to pull up the bulbs.

http://users.megapath.net/~gletendre...c/DSC00040.JPG

http://users.megapath.net/~gletendre...c/DSC00039.JPG

-SCR

wow, what's your secret? Special variety? Special soil?

"scr" wrote in message
...
In Vancouver, WA


Never had tops this healthy. Can't wait to pull up the bulbs.

http://users.megapath.net/~gletendre...c/DSC00040.JPG

http://users.megapath.net/~gletendre...c/DSC00039.JPG

-SCR

Those do look really good! I was looking at mine today. Most are not
yet breaking ground. The snow just left the garlic bed this week. I
can assure you that mine will not ever look as good as yours do this
year.

Steve


scr wrote:

In Vancouver, WA


Never had tops this healthy. Can't wait to pull up the bulbs.

http://users.megapath.net/~gletendre...c/DSC00040.JPG

http://users.megapath.net/~gletendre...c/DSC00039.JPG

-SCR

Betsy wrote:
wow, what's your secret? Special variety? Special soil?


No secret. I'm fortunate to live in an area (Portland, OR) that has
superb soil, no hard winter and lots of water. The ground doesn't freeze
except for occaisional crust.

My yard is prehistoric Columbia River bed. Not only do I not have rocks;
I don't even have pebbles.

I have generally great success with plants. My tomato plants yield like
crazy.

I use only organic ingredients. I like to think that has lots to do with
the plant health. The primary nitrogen source is fishmeal.

I also generate genuine compost from food scraps and coffee grounds from
StarBucks. My compost takes four years per batch. No trendy tumblers
etc. Ya can't push the decomposition process in my book.

-SCR

Steve wrote:

Those do look really good! I was looking at mine today. Most are not yet
breaking ground. The snow just left the garlic bed this week. I can
assure you that mine will not ever look as good as yours do this year.

Steve


Just broke ground? Do you plant in the Fall?

I've always thought Garlic had to overwinter and be planted in the Fall.

SCR

On Sun, 18 Apr 2004 13:41:59 -0700, scr wrote:

In Vancouver, WA


Never had tops this healthy. Can't wait to pull up the bulbs.

http://users.megapath.net/~gletendre...c/DSC00040.JPG

http://users.megapath.net/~gletendre...c/DSC00039.JPG

-SCR

What variety is this?

Only my Calif. Whites (grocery store bulbs) look anything like these ...
and even there I'd guess yours are about a good week ahead of mine. My
Metechi, Leningrad and Ajo Rojo are only about 1/3 of the size you are
showing. Are you -sure- you didn't take this picture last summer? ;-)

Bill

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Anonymous wrote:



What variety is this?

Unfortunately, I didn't record the name of the varieties. I just bought
(3) different kinds of hardnecks from Portland Nursery last October,
broke them up and planted them with a generous dose of 4 year-old
compost, plus (4)fish-meal, (1)rock-phosphate, (1)kelp-meal,
(1)cottonseed-meal, (1)Dolomite-Lime.



Only my Calif. Whites (grocery store bulbs) look anything like these ...
and even there I'd guess yours are about a good week ahead of mine. My
Metechi, Leningrad and Ajo Rojo are only about 1/3 of the size you are
showing. Are you -sure- you didn't take this picture last summer? ;-)

Bill


What?! No fraud, buddy. I took those shots yesterday.

-SCR

Steve expounded:

Those do look really good! I was looking at mine today. Most are not
yet breaking ground. The snow just left the garlic bed this week. I
can assure you that mine will not ever look as good as yours do this
year.

Mine didn't do so well yet either, I'm wondering if I lost more than I
usually do. It's early yet, I may get more than I think I will. I
usually have pretty good luck with it.


--
Ann, Gardening in zone 6a
Just south of Boston, MA
********************************

It was planted last fall. The ground has been frozen until recently.

Steve

scr wrote:

Just broke ground? Do you plant in the Fall?

I've always thought Garlic had to overwinter and be planted in the Fall.

SCR

On Sun, 18 Apr 2004 23:01:09 -0700, scr wrote:



Anonymous wrote:



What variety is this?

Looks like Elephant garlic to me.

Janice

Unfortunately, I didn't record the name of the varieties. I just bought
(3) different kinds of hardnecks from Portland Nursery last October,
broke them up and planted them with a generous dose of 4 year-old
compost, plus (4)fish-meal, (1)rock-phosphate, (1)kelp-meal,
(1)cottonseed-meal, (1)Dolomite-Lime.



Only my Calif. Whites (grocery store bulbs) look anything like these ...
and even there I'd guess yours are about a good week ahead of mine. My
Metechi, Leningrad and Ajo Rojo are only about 1/3 of the size you are
showing. Are you -sure- you didn't take this picture last summer? ;-)

Bill


What?! No fraud, buddy. I took those shots yesterday.

-SCR

On Mon, 19 Apr 2004 14:46:27 -0600, Janice
wrote:




Nope. I have no use for Elephant Garlic. It's for those that equate
size with taste.

scr

On Mon, 19 Apr 2004 17:47:25 -0700, SCR wrote:

On Mon, 19 Apr 2004 14:46:27 -0600, Janice
wrote:




Nope. I have no use for Elephant Garlic. It's for those that equate size
with taste.

scr

Or like raw garlic in salads.

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Anonymous wrote:

Or like raw garlic in salads.

You can't use regular garlic raw in salads?

Yours in bad breath,


Gary Woods AKA K2AHC- PGP key on request, or at www.albany.net/~gwoods
Zone 5/6 in upstate New York, 1420' elevation. NY WO G

On Tue, 20 Apr 2004 17:59:41 -0400, Anonymous
wrote:

On Mon, 19 Apr 2004 17:47:25 -0700, SCR wrote:

On Mon, 19 Apr 2004 14:46:27 -0600, Janice
wrote:




Nope. I have no use for Elephant Garlic. It's for those that equate size
with taste.

scr

Or like raw garlic in salads.


Huh? Why do you think I put so much effort into growing my own?

I crush it raw into olive oil, add sesame oil, crushed white pepper,
squeeze real lemon slice....let it steep....and then pour it over a
salad.

Man....MMMMMMM.

Sometimes I do strain out the pulp of the garlic to lesten the garlic
breath but that's only if the salad is "To Go".

scr

Nope. I have no use for Elephant Garlic. It's for those that equate size
with taste...



Try porcelain. It's a large head with good flavor.