soo cool. I just planted some Garlic from Store bought. it has started to sprout so I figured "what the hay". I know they say garlic planting is for fall but I read a few threads on other sites and they say now is okay. Do you think this is true? I planted 36 cloves, and the neat thing I noticed was that there were 4 different colors, some yellow, some white, and some purple. I hope they take. I used mulch because it is still a little cold here upper 40s. lows around 35.

Elephant Garlic is indeed a wonderful leek. Here in 8b, on a slope, it will survive horrible drought, competition with grass and weeds, and total neglect. Used in a Creme of Leek soup, it is outstanding. Used in vichysoisse it is amazing. Latkes made with Elephant Garlic are also beyond belief. These are all made with fresh, lively plants, not dormant bulbs. The bulbs, you roast in the wrappings, and then squeeze the soft creamy center out onto a nice cracker and enjoy the amazing flavor of a roasted garlic spread. When cooking with leeks and onions, remember that the nutrition is in the greens and root hairs. If you toss the root hairs you are tossing the potassium. Most recipes demand that you toss the green part of the leek. Foolish that would be. The green tops are divine cooked in. One more secret. The flowers, the big lovely flowers are very tasty indeed. Sweet, floral, onion-garlic spice. Toss a few in a salad, the flowers alone are worth keeping the plant for. Check out the link for flower pictures and proof that elephant garlic can compete with weeds. Bob Here is a link that might be useful: Remember the Elephant Garlic

Ok, we have one guest room with 2 single beds and another with a queen-sized sofa bed, plus a sofa in the living room, and room for sleeping bags. You guys can work out the arrangements, but the doors are open. The recipes weren't in yesterday's paper, so probably next week. I'll post a new thread in the main forum when the time comes. David, Christopher Ranch is the Official supplier to the festival. And minced is preferred over crushed, which won't keep its garlicky goodness in heat, but would be okay in dishes unheated or lightly so. And Jim, that was just our normal garlic here, but it was from a current harvest, as I recall. It's harder to get primo garlic in the middle of the winter. Most of the US garlic now is actually grown in the Central Valley, because of soil problems in Gilroy, but the processors are still there. But even Christopher Ranch sells Chinese-grown garlic under its label, I'm afraid. You can still smell the garlic as you drive through on 101, but it's not as strong as it used to be. ;-( One of the fun things at the Festival is a garlic-braiding area where you can get lessons and try your hand at braiding your own. There was always a crowd when we walked by. Oh, how I thought of all you, my friends, while we were there, and I knew you'd all enjoy it.

I love Elephant Garlic