Borlotti Brew

Debbie said:

I was at a garlic festival last year and was told that "music" garlic was
the most common and sold in stores. Is "Rocombole" the same thing?

"Music" is a variety of Rocambole, at least according to my notes...

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

Richard Kaszeta said:

(Phred) said:

In article said:

In article <[email hidden]>,
"Shaun aRe" <[email hidden]> wrote:
>"Phred" <[email hidden]> wrote in message
>news:[email hidden]...
>
>> 2 garlic cloves -- I used one of those spherical "single clove" garlic
>
>Do you mean 'solo' garlic? They may be somewhat mild, but they're great
>roasted whole and creamed for stuffings, fillings, spreads, dips and all
>sorts. You know if you plant one, it grows next time into 'normal' garlic?
>It's some kind of natural mutation that they force. Can't remember the
>conditions needed, but it's something like late planting or such that causes
>it to go 'solo', likely for some self-preservation reason.

I don't recall what they were called when I bought them at our local
"second" supermarket, and I hadn't seen them here before. If they're
still around I'll check out that "solo" designation. I *thought* they
were advertised as "single clove garlic" when I saw them earlier this
month. Incidentally, a google for "solo garlic" turns up mostly pages
for the "Eva Solo garlic press" -- a USD70.00 designer press that I
can probably live without. ;-) See:
<http://www.totalhomestore.com/home/product/1001>
(Click on "larger image" for the best view I've found that gives some
indication of how the bloody thing works.)

Following up to myself having tried a google for "single clove garlic,
it seems the production of those single cloves ("onion garlic"😉 is
just due to planting time and appropriate propagule.

As a long-time grower of garlic myself that keeps replanting my own
bulbs, this matches with my experience. I plant the bulbs every fall,
but the timing varies, it's usually between 1 and 6 weeks before hard
frost sets in, and I harvest in the spring.

If winter comes early, or spring comes late, I get a large fraction of
my garlic as single cloves. However, if I re-plant these, they'll
grow as regular garlic the next year, barring another poor growing
season.

I don't notice much of a taste difference, although the single clove
stuff seems a bit milder.

The only down side is that if all of my garlic of a particular variety
grows single-clove, I don't have any to split to plant for next year,
and I have to order some more. Otherwise, for a typical variety (I
grow 8 to 10 varieties each year, although I'm starting to cut back to
my favorites) I'll grow around 8 bulbs, one of which will get broken
up and replanted for the next season.

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

I spent several years living in China, two of which were spent in a
village where all the inhabitants grew their own food. I remember that
early in the season, the garlic harvested would be one large clove with
purplish skin; when harvested later in the season, the garlic would
have multiple cloves. I was always under the impression that single-
vs. multi-clove garlic had to do more with the time of harvest than the
variety.

Cheers,

Adilah

Richard Kaszeta said:

(Phred) said:

In article said:

In article <[email hidden]>,
"Shaun aRe" <[email hidden]> wrote:
>"Phred" <[email hidden]> wrote in message
>news:[email hidden]...
>
>> 2 garlic cloves -- I used one of those spherical "single clove" garlic
>
>Do you mean 'solo' garlic? They may be somewhat mild, but they're great
>roasted whole and creamed for stuffings, fillings, spreads, dips and all
>sorts. You know if you plant one, it grows next time into 'normal' garlic?
>It's some kind of natural mutation that they force. Can't remember the
>conditions needed, but it's something like late planting or such that causes
>it to go 'solo', likely for some self-preservation reason.

I don't recall what they were called when I bought them at our local
"second" supermarket, and I hadn't seen them here before. If they're
still around I'll check out that "solo" designation. I *thought* they
were advertised as "single clove garlic" when I saw them earlier this
month. Incidentally, a google for "solo garlic" turns up mostly pages
for the "Eva Solo garlic press" -- a USD70.00 designer press that I
can probably live without. ;-) See:
<http://www.totalhomestore.com/home/product/1001>
(Click on "larger image" for the best view I've found that gives some
indication of how the bloody thing works.)

Following up to myself having tried a google for "single clove garlic,
it seems the production of those single cloves ("onion garlic"😉 is
just due to planting time and appropriate propagule.

As a long-time grower of garlic myself that keeps replanting my own
bulbs, this matches with my experience. I plant the bulbs every fall,
but the timing varies, it's usually between 1 and 6 weeks before hard
frost sets in, and I harvest in the spring.

If winter comes early, or spring comes late, I get a large fraction of
my garlic as single cloves. However, if I re-plant these, they'll
grow as regular garlic the next year, barring another poor growing
season.

I don't notice much of a taste difference, although the single clove
stuff seems a bit milder.

The only down side is that if all of my garlic of a particular variety
grows single-clove, I don't have any to split to plant for next year,
and I have to order some more. Otherwise, for a typical variety (I
grow 8 to 10 varieties each year, although I'm starting to cut back to
my favorites) I'll grow around 8 bulbs, one of which will get broken
up and replanted for the next season.

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

I spent several years living in China, two of which were spent in a
village where all the inhabitants grew their own food. I remember that
early in the season, the garlic harvested would be one large clove with
purplish skin; when harvested later in the season, the garlic would
have multiple cloves. I was always under the impression that single-
vs. multi-clove garlic had to do more with the time of harvest than the
variety.

Cheers,

Adilah

Richard Kaszeta said:

(Phred) said:

In article said:

In article <[email hidden]>,
"Shaun aRe" <[email hidden]> wrote:
>"Phred" <[email hidden]> wrote in message
>news:[email hidden]...
>
>> 2 garlic cloves -- I used one of those spherical "single clove" garlic
>
>Do you mean 'solo' garlic? They may be somewhat mild, but they're great
>roasted whole and creamed for stuffings, fillings, spreads, dips and all
>sorts. You know if you plant one, it grows next time into 'normal' garlic?
>It's some kind of natural mutation that they force. Can't remember the
>conditions needed, but it's something like late planting or such that causes
>it to go 'solo', likely for some self-preservation reason.

I don't recall what they were called when I bought them at our local
"second" supermarket, and I hadn't seen them here before. If they're
still around I'll check out that "solo" designation. I *thought* they
were advertised as "single clove garlic" when I saw them earlier this
month. Incidentally, a google for "solo garlic" turns up mostly pages
for the "Eva Solo garlic press" -- a USD70.00 designer press that I
can probably live without. ;-) See:
<http://www.totalhomestore.com/home/product/1001>
(Click on "larger image" for the best view I've found that gives some
indication of how the bloody thing works.)

Following up to myself having tried a google for "single clove garlic,
it seems the production of those single cloves ("onion garlic"😉 is
just due to planting time and appropriate propagule.

As a long-time grower of garlic myself that keeps replanting my own
bulbs, this matches with my experience. I plant the bulbs every fall,
but the timing varies, it's usually between 1 and 6 weeks before hard
frost sets in, and I harvest in the spring.

If winter comes early, or spring comes late, I get a large fraction of
my garlic as single cloves. However, if I re-plant these, they'll
grow as regular garlic the next year, barring another poor growing
season.

I don't notice much of a taste difference, although the single clove
stuff seems a bit milder.

The only down side is that if all of my garlic of a particular variety
grows single-clove, I don't have any to split to plant for next year,
and I have to order some more. Otherwise, for a typical variety (I
grow 8 to 10 varieties each year, although I'm starting to cut back to
my favorites) I'll grow around 8 bulbs, one of which will get broken
up and replanted for the next season.

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

I spent several years living in China, two of which were spent in a
village where all the inhabitants grew their own food. I remember that
early in the season, the garlic harvested would be one large clove with
purplish skin; when harvested later in the season, the garlic would
have multiple cloves. I was always under the impression that single-
vs. multi-clove garlic had to do more with the time of harvest than the
variety.

Cheers,

Adilah

Richard Kaszeta said:

(Phred) said:

In article said:

In article <[email hidden]>,
"Shaun aRe" <[email hidden]> wrote:
>"Phred" <[email hidden]> wrote in message
>news:[email hidden]...
>
>> 2 garlic cloves -- I used one of those spherical "single clove" garlic
>
>Do you mean 'solo' garlic? They may be somewhat mild, but they're great
>roasted whole and creamed for stuffings, fillings, spreads, dips and all
>sorts. You know if you plant one, it grows next time into 'normal' garlic?
>It's some kind of natural mutation that they force. Can't remember the
>conditions needed, but it's something like late planting or such that causes
>it to go 'solo', likely for some self-preservation reason.

I don't recall what they were called when I bought them at our local
"second" supermarket, and I hadn't seen them here before. If they're
still around I'll check out that "solo" designation. I *thought* they
were advertised as "single clove garlic" when I saw them earlier this
month. Incidentally, a google for "solo garlic" turns up mostly pages
for the "Eva Solo garlic press" -- a USD70.00 designer press that I
can probably live without. ;-) See:
<http://www.totalhomestore.com/home/product/1001>
(Click on "larger image" for the best view I've found that gives some
indication of how the bloody thing works.)

Following up to myself having tried a google for "single clove garlic,
it seems the production of those single cloves ("onion garlic"😉 is
just due to planting time and appropriate propagule.

As a long-time grower of garlic myself that keeps replanting my own
bulbs, this matches with my experience. I plant the bulbs every fall,
but the timing varies, it's usually between 1 and 6 weeks before hard
frost sets in, and I harvest in the spring.

If winter comes early, or spring comes late, I get a large fraction of
my garlic as single cloves. However, if I re-plant these, they'll
grow as regular garlic the next year, barring another poor growing
season.

I don't notice much of a taste difference, although the single clove
stuff seems a bit milder.

The only down side is that if all of my garlic of a particular variety
grows single-clove, I don't have any to split to plant for next year,
and I have to order some more. Otherwise, for a typical variety (I
grow 8 to 10 varieties each year, although I'm starting to cut back to
my favorites) I'll grow around 8 bulbs, one of which will get broken
up and replanted for the next season.

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

I spent several years living in China, two of which were spent in a
village where all the inhabitants grew their own food. I remember that
early in the season, the garlic harvested would be one large clove with
purplish skin; when harvested later in the season, the garlic would
have multiple cloves. I was always under the impression that single-
vs. multi-clove garlic had to do more with the time of harvest than the
variety.

Cheers,

Adilah

Richard Kaszeta said:

(Phred) said:

In article said:

In article <[email hidden]>,
"Shaun aRe" <[email hidden]> wrote:
>"Phred" <[email hidden]> wrote in message
>news:[email hidden]...
>
>> 2 garlic cloves -- I used one of those spherical "single clove" garlic
>
>Do you mean 'solo' garlic? They may be somewhat mild, but they're great
>roasted whole and creamed for stuffings, fillings, spreads, dips and all
>sorts. You know if you plant one, it grows next time into 'normal' garlic?
>It's some kind of natural mutation that they force. Can't remember the
>conditions needed, but it's something like late planting or such that causes
>it to go 'solo', likely for some self-preservation reason.

I don't recall what they were called when I bought them at our local
"second" supermarket, and I hadn't seen them here before. If they're
still around I'll check out that "solo" designation. I *thought* they
were advertised as "single clove garlic" when I saw them earlier this
month. Incidentally, a google for "solo garlic" turns up mostly pages
for the "Eva Solo garlic press" -- a USD70.00 designer press that I
can probably live without. ;-) See:
<http://www.totalhomestore.com/home/product/1001>
(Click on "larger image" for the best view I've found that gives some
indication of how the bloody thing works.)

Following up to myself having tried a google for "single clove garlic,
it seems the production of those single cloves ("onion garlic"😉 is
just due to planting time and appropriate propagule.

As a long-time grower of garlic myself that keeps replanting my own
bulbs, this matches with my experience. I plant the bulbs every fall,
but the timing varies, it's usually between 1 and 6 weeks before hard
frost sets in, and I harvest in the spring.

If winter comes early, or spring comes late, I get a large fraction of
my garlic as single cloves. However, if I re-plant these, they'll
grow as regular garlic the next year, barring another poor growing
season.

I don't notice much of a taste difference, although the single clove
stuff seems a bit milder.

The only down side is that if all of my garlic of a particular variety
grows single-clove, I don't have any to split to plant for next year,
and I have to order some more. Otherwise, for a typical variety (I
grow 8 to 10 varieties each year, although I'm starting to cut back to
my favorites) I'll grow around 8 bulbs, one of which will get broken
up and replanted for the next season.

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

I spent several years living in China, two of which were spent in a
village where all the inhabitants grew their own food. I remember that
early in the season, the garlic harvested would be one large clove with
purplish skin; when harvested later in the season, the garlic would
have multiple cloves. I was always under the impression that single-
vs. multi-clove garlic had to do more with the time of harvest than the
variety.

Cheers,

Adilah

Richard Kaszeta said:

(Phred) said:

In article said:

In article <[email hidden]>,
"Shaun aRe" <[email hidden]> wrote:
>"Phred" <[email hidden]> wrote in message
>news:[email hidden]...
>
>> 2 garlic cloves -- I used one of those spherical "single clove" garlic
>
>Do you mean 'solo' garlic? They may be somewhat mild, but they're great
>roasted whole and creamed for stuffings, fillings, spreads, dips and all
>sorts. You know if you plant one, it grows next time into 'normal' garlic?
>It's some kind of natural mutation that they force. Can't remember the
>conditions needed, but it's something like late planting or such that causes
>it to go 'solo', likely for some self-preservation reason.

I don't recall what they were called when I bought them at our local
"second" supermarket, and I hadn't seen them here before. If they're
still around I'll check out that "solo" designation. I *thought* they
were advertised as "single clove garlic" when I saw them earlier this
month. Incidentally, a google for "solo garlic" turns up mostly pages
for the "Eva Solo garlic press" -- a USD70.00 designer press that I
can probably live without. ;-) See:
<http://www.totalhomestore.com/home/product/1001>
(Click on "larger image" for the best view I've found that gives some
indication of how the bloody thing works.)

Following up to myself having tried a google for "single clove garlic,
it seems the production of those single cloves ("onion garlic"😉 is
just due to planting time and appropriate propagule.

As a long-time grower of garlic myself that keeps replanting my own
bulbs, this matches with my experience. I plant the bulbs every fall,
but the timing varies, it's usually between 1 and 6 weeks before hard
frost sets in, and I harvest in the spring.

If winter comes early, or spring comes late, I get a large fraction of
my garlic as single cloves. However, if I re-plant these, they'll
grow as regular garlic the next year, barring another poor growing
season.

I don't notice much of a taste difference, although the single clove
stuff seems a bit milder.

The only down side is that if all of my garlic of a particular variety
grows single-clove, I don't have any to split to plant for next year,
and I have to order some more. Otherwise, for a typical variety (I
grow 8 to 10 varieties each year, although I'm starting to cut back to
my favorites) I'll grow around 8 bulbs, one of which will get broken
up and replanted for the next season.

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

I spent several years living in China, two of which were spent in a
village where all the inhabitants grew their own food. I remember that
early in the season, the garlic harvested would be one large clove with
purplish skin; when harvested later in the season, the garlic would
have multiple cloves. I was always under the impression that single-
vs. multi-clove garlic had to do more with the time of harvest than the
variety.

Cheers,

Adilah

Richard Kaszeta said:

(Phred) said:

In article said:

In article <[email hidden]>,
"Shaun aRe" <[email hidden]> wrote:
>"Phred" <[email hidden]> wrote in message
>news:[email hidden]...
>
>> 2 garlic cloves -- I used one of those spherical "single clove" garlic
>
>Do you mean 'solo' garlic? They may be somewhat mild, but they're great
>roasted whole and creamed for stuffings, fillings, spreads, dips and all
>sorts. You know if you plant one, it grows next time into 'normal' garlic?
>It's some kind of natural mutation that they force. Can't remember the
>conditions needed, but it's something like late planting or such that causes
>it to go 'solo', likely for some self-preservation reason.

I don't recall what they were called when I bought them at our local
"second" supermarket, and I hadn't seen them here before. If they're
still around I'll check out that "solo" designation. I *thought* they
were advertised as "single clove garlic" when I saw them earlier this
month. Incidentally, a google for "solo garlic" turns up mostly pages
for the "Eva Solo garlic press" -- a USD70.00 designer press that I
can probably live without. ;-) See:
<http://www.totalhomestore.com/home/product/1001>
(Click on "larger image" for the best view I've found that gives some
indication of how the bloody thing works.)

Following up to myself having tried a google for "single clove garlic,
it seems the production of those single cloves ("onion garlic"😉 is
just due to planting time and appropriate propagule.

As a long-time grower of garlic myself that keeps replanting my own
bulbs, this matches with my experience. I plant the bulbs every fall,
but the timing varies, it's usually between 1 and 6 weeks before hard
frost sets in, and I harvest in the spring.

If winter comes early, or spring comes late, I get a large fraction of
my garlic as single cloves. However, if I re-plant these, they'll
grow as regular garlic the next year, barring another poor growing
season.

I don't notice much of a taste difference, although the single clove
stuff seems a bit milder.

The only down side is that if all of my garlic of a particular variety
grows single-clove, I don't have any to split to plant for next year,
and I have to order some more. Otherwise, for a typical variety (I
grow 8 to 10 varieties each year, although I'm starting to cut back to
my favorites) I'll grow around 8 bulbs, one of which will get broken
up and replanted for the next season.

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

I spent several years living in China, two of which were spent in a
village where all the inhabitants grew their own food. I remember that
early in the season, the garlic harvested would be one large clove with
purplish skin; when harvested later in the season, the garlic would
have multiple cloves. I was always under the impression that single-
vs. multi-clove garlic had to do more with the time of harvest than the
variety.

Cheers,

Adilah

Richard Kaszeta said:

(Phred) said:

In article said:

In article <[email hidden]>,
"Shaun aRe" <[email hidden]> wrote:
>"Phred" <[email hidden]> wrote in message
>news:[email hidden]...
>
>> 2 garlic cloves -- I used one of those spherical "single clove" garlic
>
>Do you mean 'solo' garlic? They may be somewhat mild, but they're great
>roasted whole and creamed for stuffings, fillings, spreads, dips and all
>sorts. You know if you plant one, it grows next time into 'normal' garlic?
>It's some kind of natural mutation that they force. Can't remember the
>conditions needed, but it's something like late planting or such that causes
>it to go 'solo', likely for some self-preservation reason.

I don't recall what they were called when I bought them at our local
"second" supermarket, and I hadn't seen them here before. If they're
still around I'll check out that "solo" designation. I *thought* they
were advertised as "single clove garlic" when I saw them earlier this
month. Incidentally, a google for "solo garlic" turns up mostly pages
for the "Eva Solo garlic press" -- a USD70.00 designer press that I
can probably live without. ;-) See:
<http://www.totalhomestore.com/home/product/1001>
(Click on "larger image" for the best view I've found that gives some
indication of how the bloody thing works.)

Following up to myself having tried a google for "single clove garlic,
it seems the production of those single cloves ("onion garlic"😉 is
just due to planting time and appropriate propagule.

As a long-time grower of garlic myself that keeps replanting my own
bulbs, this matches with my experience. I plant the bulbs every fall,
but the timing varies, it's usually between 1 and 6 weeks before hard
frost sets in, and I harvest in the spring.

If winter comes early, or spring comes late, I get a large fraction of
my garlic as single cloves. However, if I re-plant these, they'll
grow as regular garlic the next year, barring another poor growing
season.

I don't notice much of a taste difference, although the single clove
stuff seems a bit milder.

The only down side is that if all of my garlic of a particular variety
grows single-clove, I don't have any to split to plant for next year,
and I have to order some more. Otherwise, for a typical variety (I
grow 8 to 10 varieties each year, although I'm starting to cut back to
my favorites) I'll grow around 8 bulbs, one of which will get broken
up and replanted for the next season.

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

I spent several years living in China, two of which were spent in a
village where all the inhabitants grew their own food. I remember that
early in the season, the garlic harvested would be one large clove with
purplish skin; when harvested later in the season, the garlic would
have multiple cloves. I was always under the impression that single-
vs. multi-clove garlic had to do more with the time of harvest than the
variety.

Cheers,

Adilah

Richard Kaszeta said:

Quoted message said:

Debbie said:

I was at a garlic festival last year and was told that "music"
garlic was the most common and sold in stores. Is "Rocombole" the
same thing?

"Music" is a variety of Rocambole, at least according to my notes...

--

Thanks.

Debbie

Richard Kaszeta said:

Quoted message said:

Debbie said:

I was at a garlic festival last year and was told that "music"
garlic was the most common and sold in stores. Is "Rocombole" the
same thing?

"Music" is a variety of Rocambole, at least according to my notes...

--

Thanks.

Debbie

Richard Kaszeta said:

Quoted message said:

Debbie said:

I was at a garlic festival last year and was told that "music"
garlic was the most common and sold in stores. Is "Rocombole" the
same thing?

"Music" is a variety of Rocambole, at least according to my notes...

--

Thanks.

Debbie

Richard Kaszeta said:

Quoted message said:

Debbie said:

I was at a garlic festival last year and was told that "music"
garlic was the most common and sold in stores. Is "Rocombole" the
same thing?

"Music" is a variety of Rocambole, at least according to my notes...

--

Thanks.

Debbie

Richard Kaszeta said:

Quoted message said:

Debbie said:

I was at a garlic festival last year and was told that "music"
garlic was the most common and sold in stores. Is "Rocombole" the
same thing?

"Music" is a variety of Rocambole, at least according to my notes...

--

Thanks.

Debbie

Richard Kaszeta said:

Quoted message said:

Debbie said:

I was at a garlic festival last year and was told that "music"
garlic was the most common and sold in stores. Is "Rocombole" the
same thing?

"Music" is a variety of Rocambole, at least according to my notes...

--

Thanks.

Debbie

Richard Kaszeta said:

Quoted message said:

Debbie said:

I was at a garlic festival last year and was told that "music"
garlic was the most common and sold in stores. Is "Rocombole" the
same thing?

"Music" is a variety of Rocambole, at least according to my notes...

--

Thanks.

Debbie

Richard Kaszeta said:

Quoted message said:

Debbie said:

I was at a garlic festival last year and was told that "music"
garlic was the most common and sold in stores. Is "Rocombole" the
same thing?

"Music" is a variety of Rocambole, at least according to my notes...

--

Thanks.

Debbie