RE: [gardeners] garlic in Texas
Catharine Vinson (gardeners@globalgarden.com)
Wed, 30 Sep 1998 05:15:34 -0400
Vicki wrote:
So I wonder if the Mexican Pink could be a hard neck, and of
course, when I think of Creole cooking, I think of red peppers.
Nope, Mexican Pink is a softneck as I recall.
Alas, central Texas is too hot for the hard neck varieties to make it; The
hard necks do well where the long day onions thrive. In Texas, the short day
varieties reign supreme. All these short day varieties are various Granex
hybrids.
The famous/infamous Vidalia onion from Georgia is a Granex hybrid that
actually gets it start in Texas....Texas seeds the crops and grows 'em to
"set" size which are then shipped to Georgia in January for plantings that
then go onto produce the so-called Vidalia onion. The sulphur in the soil in
and around Vidalia is what gives that onion it's particular sweetly mellow
taste. The premier onion in Texas is the 1015, developed at A&M. It, too, is
a Granex hybrid.
If I have to give up trying my roja cloves I've saved for planting in
Texas, where can I find the Mexican Pink or the Creole? Actually, I
thought I'd go ahead and give my rojas a try. If they don't make it this
year, I can start with one of your recommendations next year when I've
finally moved myself down there.
One of the biggest sellers of onion/garlic sets in the country is located in
Texas; I have bought from them in the past. I'll dig out their name and send
it along.
Catharine, Atlanta (and sometimes Fredericksburg)