Holy Grail Garlic
We have sold out of our Turban group, Monaro Purple and Crookneck White garlic thanks to our patrons at the Kingston, Farmers and Foodies Market in Canberra and the Coledale Twighlight Market in December and our regular Saturday Stall. Watch for us at Coledale in late Autumn.
The Clarevale Farm and Wynlen House garlic partnership growing mid and late season garlic varieties is going very well. This means Australian garlic on your table from April to November when the usual garlic varieties are sold out or ready for planting.
In November each year the harvest starts with the Turban varieties; Monaro Purple and White Crookneck These are lovely garlics with soft flavours, sweet and mild but with a bit of a kick.
December/January, is harvest time for our mid to late season garlics from the Creole family. Spanish Roja and Festival. Once properly dried and cured, a process that takes about 12 weeks, these garlics will store well for 6 t0 8 months.
Spanish Roja has quite a different flavour profile from the Turbans. It is hot and spicy.
Late December/January is when we harvest our late season garlics. Dunganski from the Standard Purple Stripe Family and Lokolen from the Silver Skin family. These garlics also have very distinctive flavours and store well for 10 to 12 months
These are varieties you cannot buy at the greengrocer or supermarket as they are varieties not commonly grown here. Wait until you taste them when they are ready in mid 2017!
For more information
Garlic is field dried then cured by bunching and hanging or laying out in a warm dry place for a few weeks.
There are two styles of plait here.
Its somewhat of a skill to create a lovely looking braid of garlic.
One of our garlic plots is right next to this lovely old church. Thank you to the Braidwood Anglican community for letting us grow garlic there.