I also have 2 allium experiments I’m doing at the farm this year. One is for garlic, the other for Calçots. Both are very popular with the patrons. These experiments will be for growing the crops out of season. Ordinarily garlic and onion bulbs (for the Calçots) are planted in the fall/winter and harvested in the spring (green garlic and Calçots) and summer/fall (head garlic). I don’t grow garlic for the head, only for the green garlic. In the past, the only way you could have green garlic in the off season was to freeze it, can it, dry it, pickle it, etc. All of which, while wonderful, do change the character of the fresh green garlic. Now, the whole reason, as I understand garlic growing, that we plant our garlic in the fall/winter is that the garlic needs cold weather for a period of time, and it needs quite a while to grow and form heads. If you plant in October/November, you will harvest heads in July/August, so you’re looking at a crop that takes 8-9 months. Green garlic, on the other hand, takes 3-4 months depending on when you plant it. I harvested some last week that I had planted in January. It had stalks that were big enough I was able to make the bundles out of 10-15 stalks. Now, this garlic didn’t really go through a cold period as it was planted in a tunnel and the soil never actually got cold enough to even have a frost. So I’m thinking that the cold snap, at least for green garlic, may not be necessary. To be safe, especially this time of year, I’ll be storing the garlic in the refrigerator for a couple weeks prior to planting. But I think that I’ll be able to have green garlic available year round. I think I’ll be able to do the same thing with the Calçots. I probably won’t be able to have them year round as they’re more dependent on day length, but I think I’ll be able to have them available off and on for maybe 6-8 months of the year. We’ll see.