Posts Tagged ‘organic garlic NSW’

As I’ve mentioned previously, our friends Ian and Diana  Ditchfield grow their own garlic, and we stock up every year when they harvest their crop.

The three kilos Di dropped off today are absolutely gorgeous – aromatic and almost luminescent in their freshness. And whilst the garlic isn’t certified organic (certification is an expensive process), Di and Ian started their crops with organic stock, and have fastidiously kept them chemical-free.

If you’re in NSW and would like to order some, you can contact Diana via email – djditchfield(at)hotmail.com.  They’re charging $30/kg this year, or $20/500g, which I think is a bargain for such tenderly nurtured produce.

In terms of storage – we freeze most of our garlic, broken into unpeeled cloves.  It loses its crunch in the process, but we haven’t noticed a difference in taste or cooking quality – the added advantage being that freezing makes the cloves much easier to peel and mince.

If you don’t want to freeze it, the garlic will keep for quite a while in a cool, airy spot.  This batch was so fresh that I’ve braided some of the bulbs together to hang in the kitchen (great instructions online here)!

Next step…Dan Lepard’s roasted garlic bread recipe!

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