Our current garlic in the ground and for sale late August.  The below descriptions are from Fedco Seeds. 

Giant Turkish Red Hardneck Marbled Purple Stripe Garlic –
Robust full-bodied garlic flavor and excellent storage qualities make Giant Turkish appealing. Each bulb produces 6–9 marbled, mottled purple striped cloves.

Music Hardneck Porcelain Garlic –
Similar to German Extra Hardy, with large succulent cloves. Al Music brought this Porcelain type from Italy to Ontario in the 1980s, where it became known as a very good cold-climate variety. Bakes up wonderfully. 20-30 cloves per pound.  Produces 3–6 very large cloves with tight porcelain-white skins, each equivalent to two or three cloves of supermarket garlics. Excellent storage. Huge cloves are wonderful in the kitchen (some will need cutting to fit into a garlic press!), and perfect for production pesto-making or baking whole. Only 20–35 cloves per pound;

Russian Red Hardneck Rocambole Garlic –
Said to have been brought to the Pacific Northwest by Russian immigrants in the early 1900s, and so named for its mottled burgundy skin. Forms a ring of 6–12 large plump cloves around a central stalk. Keeps well for over six months. “Delicious garlic flavor with no bitter aftertaste,” says Russian Red grower and garlic aficionado M. Coffin. 50–60 cloves per pound.  Produces 5–13 medium-large cloves with tan, brown or reddish skins, slightly loose and relatively easy-peeling. Some claim this class has the finest, richest flavor.

POLISH SOFTNECK –
Introduced into North America around 1900.  This one’s for lovers of hot garlic! Even after roasting, when most garlic mellows out, Polish Softneck maintains impressive heat that’s not too overpowering. Good choice for braiding.

Georgian Crystal Hardneck Porcelain Garlic – 
This fine Porcelain type is sure to please those who desire large cloves. Similar in taste to German Extra Hardy or Music. When eaten raw, a bit less bite than Georgian Fire. Stores well into winter. Produces 3–6 very large cloves with tight porcelain-white skins, each equivalent to two or three cloves of supermarket garlics. Excellent storage. Huge cloves are wonderful in the kitchen (some will need cutting to fit into a garlic press!), and perfect for production pesto-making or baking whole. 20–35 cloves per pound.