Yeah I agree Tom.
There seems to be too much green still on mine.
I was thinking next weekend as a starting point.
The tricky thing is I have plants like gssgarden where the leaves don't uniformly brown from the bottom up. All the leaves are showing signs of brown. None of them will have solid 4-5 green leaves at the top.
Tom, what stage do you remove scapes?

[QUOTE=PureHarvest;704162]
Tom, what stage do you remove scapes?[/QUOTE]

I pick my scapes when still in the curl and about 12-15" long. At this stage they are quite tender and excellent for grilling. Picking here takes place in the first two weeks of June.

My bulbs last year averaged 2.5" with some Music up to 3.3".

I have never heard of waiting for the scapes to stand straight up before. I just waited until they got a curl or when they got large. Will try it next year.

I grilled pork chops and laid a 3 inch piece on top, and put it back when flipped. DEFINETLY tasted the flavor from it. A nice bonus to the garlic itself!

Greg

Here are some shots of my garlic I just took. While the tips are dying back the plants are still primarily green. I usually start harvest at the very end of June or about two weeks from now.

My onions have recovered nicely from their fungal funk last month. I only lost about 10% of the crop, but the remaining 400 should be enough to last the year.

I pulled them. One, because I'm impatient. And two, because u wouldn't be able to do it for well over a week. I think they did Well!
First pic is Romanian Red

Second is Georgian Fire

Hanging in garage for a couple weeks. Have grown Georgian Fire for a while now and love it. First time growing Romanian Red. I like my garlic hot and spicy so I hope she lives up to her reputation!

Thanks guys!

Greg

Greg, nice looking heads!



And Tom, a great looking garden, as usual!

Sweet! :)
Tom, your garlic look great too, and best of all, the onions are looking fantastic! :D

Impressive Tom!!

Greg

Great pics Tom.

[QUOTE=PureHarvest;704142]
Last year I sold by the pound and buyers could wrap their head around the price per pound or how to mark that up and sell by the pound. They always want to know how many bulbs per pound.
This year I will offer them by the each price. .65 for medium, .95 for large.
This works out to about $5.50/lb.[/QUOTE]

I have never sold at market, but a farmer friend who does farmer's markets told me he sold more at a higher price by leaving the dried stems attached to both onions and garlic. Apparently the customers, mostly city folk, were fascinated seeing how the plants looked, and it set his garlic apart from the bins of cleaned bulbs everyone else was selling.

[QUOTE=TomNJ;704263]I have never sold at market, but a farmer friend who does farmer's markets told me he sold more at a higher price by leaving the dried stems attached to both onions and garlic. Apparently the customers, mostly city folk, were fascinated seeing how the plants looked, and it set his garlic apart from the bins of cleaned bulbs everyone else was selling.[/QUOTE]

So true and same with Brussel sprouts, carrots, etc even though it isn't the best for the
fruit/veg. I do like the big leek tops for stock, and the long artichoke stems are tasty if
peeled...

Great looking garlic tom and gss. I need to increase my amount this fall and took note of
your GeorgianFire and RRed. I ran out last month so I know now about what we need.

My Garlic To Date
 

Beginners luck at this location. At the country garden the garlic is turning out very well (in virgin soil - fertilized but not amended). I had it heavily mulched with straw, and that helped tremendously with the high heat and moisture retention. Here is a photo from earlier this week. I haven't pulled scapes, and it will rain on and off most of this week. Should I wait?

I would for sure!

Absolutely wait.

What a beautiful garden Tom - I have garlic and garden envy. It was minus 4 Celsius overnight and snow to 400m down here in NZ. My garlic is tucked in under a mulch of wood chips and will be a few months before they emerge.