But it's such fun to order new varieties - Chesnok Red, Early Italian Red, Red Toch, Shantang Purple, and Susanville. These were grown organically and certified disease-free, from a small, family-run farm, Hood River Garlic, in Oregon. My previous source (Gourmet Garlic Gardens, run by Bob, the Garlicmeister) in Bangs, TX, provided great garlic, too.
I won't plant the cloves until mid-October, or thereabouts. I could even wait until early November, too. I usually harvest in May and June, but this last year is the first I've had LOTS of garlic that we can enjoy through fall, at least.
