I am in NE Mississippi, so my growing would probably be completely different than you in the north or FAR north (Anchorage). Therefore I will let those who grow them successfully in the northern half of the country comment on their growing techniques.
I grow only gourmet type garlic and if you have only had garlic from a typical grocery store, you have literally never tasted true garlic. Not only are commercially grown garlic typically all the same varieties (Early CA and Late CA), generally coming out of areas around Gilroy, CA, they will have been in transit and storage for who knows how long. The only reason this particular variety is grown commercially is because it is small and uniform so that it can be harvested/handled by machines and packages and ships well. At least that's my understanding of the business. Please correct me if I am wrong.
If you use "Elephant" garlic, that is not even a garlic. It is of the onion family and the leek genus. Some people like it because of its mild taste, so I guess "real" garlic is not for everyone.
I plant my varieties of garlic in October or early November and will harvest it in the spring. Some can be harvested in early May (hardneck varieties) but most of what I grow will be harvested in late May/early June. That is the softneck varieties.
I will cure my garlic in the shaded greenhouse for 2-3 weeks. Then I will either ship it out or use it for my own use. That which I keep for myself will be stored in my pantry. Each variety will be put into a pint-size brown paper sack (sandwich size) and then I put all the small bags into one large paper sack, the size used in grocery stores. Each variety will vary in the ability to keep its taste and pungency, but all of mine will taste great for at least four months. The average garlic that I grow will stay fresh for 6-8 months and I have eaten garlic after its been in storage for a year, with little change in taste or pungency. Typically, the softnecks will keep longer than the hardnecks.
It is not unusual for many of my varieties to produce 1/4 lb. bulbs. They are about the size of the so-called Elephant garlic. Last year my production was less because the size of the bulbs were smaller due to a prolonged cold, wet winter. Garlic does best if the ground will be on the dry side the last 4-6 weeks before harvesting. Time will tell what my garlic will do this year. We have had brutally cold weather with lows in the 20's or less for 30 days already. We generally average this cold of weather for 15 days all fall/winter long!
