GLAZED garlics produce large, often enormous, squat bulbs with 10-14 cloves which have thin satiny clove skins. Susceptible to desiccation in very dry conditions they are tolerant of higher humidity in storage. The plants are characterized by beautiful, dark, blue-green leaves with an upright growth habit making them ideal for green garlic production, and slender scapes which can form tight pretzel-like coils. Glazed garlics will produce 50-60 cloves per pound. Glazed garlic is $8 per ¼ lb; $14 per ½ lb; $20 per lb.
Vekak: large bulbs with vivid coloration, very rich flavor and consistent yields make Vekak an exceptional garlic. From the small agrarian town of Poběžovice, Czech Republic, near the border with Bavaria and the Bohemian Forest. Dr. Boris Andrst, a retired ophthalmologist from NY acquired this and a number of other varieties from a farmer in Bohemia. Many of these varieties made it into commercial circulation in the U.S., though often with slightly misspelled names (Vekak is actually “Vekan”). Poběžovice once had a thriving Jewish community and a famous local mikveh (ritual bath) was a place of pilgrimage. The Jews perished in the Holocaust and their synagogue was destroyed.
Purple Glazer: from Mchadijvari, Republic of Georgia, north of the capital T’blisi, near the border with South Ossetia. Wrappers have blue-purple clove coloration and a darker flavor than Vekak. It matures later as well.