A year after my introduction to Georgian garlic, I was back in the United States, looking for more of the stuff. I came across Thaxton Family Farm, a small, organic outfit in Hudson, Ohio, that carries a Georgian variety, along with a dozen others. I ordered a few of each, and they arrived a couple of days later with their wizened stems and leaves still attached. There was Georgian Crystal, which delivered a blast of heat when raw; Music, a German variety with enormous cloves and a nearly sugary flavor; and Pskem, from Uzbekistan, boasting fat cloves with a hazelnut aroma and off-white skin with dramatic purple stripes. Each made the ones at my local supermarket seem bland in comparison. What, I wondered, accounted for the difference? I called the farmer, Fred Thaxton, for an answer.