FYI: I have heard that hard-neck garlic is commercially grown in the Hudson River Valley, and widely available in the Northeast. It is also, I understand, the basis for the garlic festival there. I am told that it is preferred by chefs. Here in California it is occasionally available in specialty stores; most of our garlic, red or white, is the soft-neck type from Gilroy. One thing everyone should look for is spring garlic at farmer's markets. David Ehrlich S.F. Fay area