This week a central Jersey grower of organic produce calls to report problems in a field of overwinter garlic.
The grower reports there is no history of previous allium crop production in the field. Two different varieties are being grown. On inspection, one variety shows yellow, stunted and wilting plants in small patches in the field; the other variety is vigorous and symptom free.
What might be the cause of this problem? What steps do you take to find the definitive answer? What can our organic grower do to avoid further crop loss?