Welcome to the 2013 Park Hill Garlic season. If you know this stuff of the gods then hop straight over to the order form. Or read on to learn the little story.
Last year, my mother in law decided to make use of her beautiful bit of land in the Southern Highlands in New South Wales. It was time to add to the dogs, cat and chooks and grow a bit of produce for sale – my inner hippy got very excited at the prospect of this and pitched in to help make it happen as did the rest of the family and close friends, with planting days, picking days, setting up accounts, selling online etc.
Margie is an amazing gardener and chook expert. She wins produce awards, jams and jellies shows (using half the sugar might I add!), garden club medals and accolades for her roses. It’s safe to say there’s a green thumb in this picture. The soil and climate is fantastic too for garlic in the Southern Highlands, and her inaugural 800 bulb crop last year, got Margie thinking bigger. So this year in May we planted 2,400 cloves, to return 2,400 bulbs in December, and that they did! To plant a little clove and get a big bulb is a natural return on effort that I marvel at the magic of! We were very selective with the quality of clove that was planted this year again. Anything puny or damaged was not replanted, and the family used for our cooking. This means, we’ve selectively bred some serious beauties for you this year – Lots of plump, flavour packed cloves in the mix.
To attempt to explain how good a quality this garlic is, the people who ordered last year, are already pestering us for this year’s crop. You could just go buy garlic at the shops of course, but no… Not once you’ve tried this stuff.
The waft of it sizzling away in some butter on the stove… the pungent aroma through a curry or stir fry. I can’t wait to hear about your cooking adventures with Margie’s garlic. It’s beautiful stuff.
Lastly, the part I love is you’re buying this from my mum in law. You’re getting it from people you trust and people truly passionate about a better, healthier way of farming and producing food. This doesn’t help a shareholder buy a 4th holiday home, this supports a fantastic hard working woman live her dream to start a commercial crop, small though it may be, of some of the finest garlic in the world. There’s just something awesome about that, don’t you think?
How does it arrive? In a well protected box, with a mix of sizes, purples and whites totalling 1kg in weight.
Where in Australia can I order it for? NSW, Melbourne and QLD. I’m afraid SA / WA / NT say no.
Why organic garlic? Cheap and nasty imported garlic is treated with some seriously weird nasties that are no good to anyone and harmful to us and our planet. No thanks. Moving on!
How long will it last? Leave in in a dry, airy place and you’ll have it until April, no trouble. Last year we had cloves hanging in the little Park Hill Garlic bag and there were a few left even in June!
How long does it take to get here? 5-7 working days
Real Food. Low Tox Living