I've been wondering what other people have left, too. The last of the bulb onions got eaten a month ago, and I just brought the last of the garlic and shallots up from the basement. A few little turbans have started to sprout, but the rest of the garlic is less dried out than in previous years. Most of the shallots are still perfect.

My Rocambole garlics from 2014 (German Red and Russian Red) were quite dried out but peeled real easily two weeks ago. Since they were already partially dry I chopped them in a food processor and dried it in the oven at the lowest setting (170°F). A bit of grinding yielded a good pint of garlic powder.

The Music is still in pretty good shape and I'll be chopping and freezing them this week.

The few remaining Copra onions are okay but getting a green core. I just ordered 11 bunches of onion plants from Dixondale for planting around April 1st (Floyd, VA). Varieties are Copra, Candy, and Alisa Craig.

This year's garlic was planted in late October with most a few inches above the mulch all winter. I have 360 plants in the ground for personal use and sharing with friends. Varieties are Music, German Red, Russian Red, and Estonian Red.

TomVA

I got some other garlics that are pretty much of a dried kernel at this point. I was thinking of running them through a coffee mill that I can dedicate to that purpose and making garlic powder myself. I was wondering if it would be worth it or if the garlic had lost its punch as it dried out.

My storage onions (Newburg) have held up pretty well in my basement. I've eaten those that were damaged or split, and most of those remaining are still intact, with only a few just beginning to show sprouts. My intention is to replant the survivors for seed this year, weather permitting.

The garlic that I had left from last year was what remained after planting, and had all been separated into cloves. I kept them in paper lunch bags, and have been surprised how well they have lasted... actually comparable to the whole bulbs I stored in previous years. The artichokes are nearly dry; but the porcelains, while shrunken, are still usable. I'm planning to dehydrate them completely, and grind them for powder.

Our friendly neighborhood thrift store has been the source of two nice coffee grinders at $1.50 each. Having one just for dried garlic is great.

I like the way these slightly shriveled cloves garlic smash under the side of a knife, makes them even more fun to cook with.

I sold most of the garlic before it sprouted, but I still have some German White and Lorz Italian for personal use. Some sprouts are starting.
My Cortland Onions held decent but I did lose some to rot. The champions are the Cippolini onions, they're still solid and delicious.
-Mark

I second you on the Cipps. I'm finding a few 'Gold Coins' among the shallots and they are as sound as they can be.

Hardnecks are doing well. Most of the softies have sprouted save for one kind. Garlic in ground is starting to sky rocket. Will be another year for an early harvest, I'm thinking.