I checked the garlic growing in my garden today. "Music" (pictured) is up an inch or so above the salt march hay mulch. The tops of the plants look weather burnt, but underneath they're green. "Late Italian" is up about 2 inches above the mulch. "Duganski" isn't up yet. Our forecast is now saying maybe we'll get some snow next Tuesday. The garlic would prefer that. Gardeners at my community garden have been concerned and have been adding more salt hay to cover their garlic.
I'm now eating supermarket garlic. :-( I'd normally have my own still in February but I had a problem with rot last year :-( So, I'm chopping up these big, pure white supermarket cloves. I assume it's CA garlic. Maybe from Gilroy, the garlic capital. I was surprised by its flavor. I find it very strong and sharp. Pshew! I remember someone saying homegrown New England garlic doesn't have much flavor. Now I understand. In comparison to this, it's very different. But I find that our local garlic has nice complex flavor, without the strong sharp taste.
I saw local garlic at a winter farmer's market in Wayland MA last weekend and almost stocked up. However, it was small and $1.75 a head. I'd eat 10 of them in a week I think, so I didn't get any. I'm glad they get such a good price.
