GARLIC
We grow organic gourmet garlic. We have garlic available in seed to plant in the autumn, also fresh garlic and garlic scapes when in season. We also produce various garlic products including freeze dried garlic.
Avoca Garlic is organic and provide amazing health benefits as well. We have both hard neck and soft neck garlic. Garlic is a wonderful way to turn a quick profit and the right type of garlic grown correctly is a great way to offset the cost of later producing plantings.
We now have a late season soft neck garlic available.
Fresh Garlic for eating:
- Red Russian,
- Chesnok
- Persian Star
- Italian
- Elephant Garlic
- German Red
- Creole
Garlic is available also as:
- Fresh Garlic Scape
- Freeze Dried Garlic Scapes
- Freeze dried garlic scape pesto
- Garlic Bulbils,
- Fresh Garlic
- Black Garlic
- Garlic Salt
- Black garlic salt
- Garlic salt with chilli’s
Garlic for Planting
We offer classes on planting garlic and consultation on garlic planting. We sell a variety of garlic seed to plant in the Autumn. Contact us by phone or email for further information on our classes and tours on our garlic farm.
- Red Russian,
- Chesnok
- Persian Star
- Italian
- Elephant Garlic
- German Red
- Creole
Cooking with Garlic
Garlic is a superstar ingredient that gives us a nutritional punch and adds wonderful flavour to many recipes. As an allium, it’s in the same family as onions, chives, shallots and leeks. Cultivated for the distinct flavour of its bulb, it’s also powerhouse ingredient in the kitchen.
What to buy
As garlic is available year round, there isn’t a distinct season when it looks its best. When shopping, choose plump, firm bulbs with tight cloves. Bulbs that appear drier, where the skin easily falls off, are likely old. If you slice open your garlic clove and notice that there is a green stem inside, this indicates that your garlic is sprouting and past its prime. Some find this green stem to be bitter and pungent, but it’s still okay to use the clove — simply remove the green stem prior to cooking. In the spring and summer months, you can look for locally grown garlic at your farmers’ market. This variety is usually much firmer and tends to be slightly milder in flavour.
Handling 101
When garlic is chopped, the release of sugars and oils can make for a sticky exterior, and this sometimes makes it difficult to work with. If you don’t like handling garlic, a garlic press is an excellent solution; they’re a little more work to clean, but they quickly produce evenly minced garlic.
Garlic is a superstar ingredient that gives us a nutritional punch and adds wonderful flavour to many recipes. As an allium, it’s in the same family as onions, chives, shallots and leeks. Cultivated for the distinct flavour of its bulb, it’s also powerhouse ingredient in the kitchen.
Follow These Steps to Peel Garlic
- Peel off papery layers
Peel away as many of the skins as possible and discard. - Press into a tight garlic bulb with the palm of your hand
If cloves are tight and can’t be easily pulled free, use the ball of your hand to press and roll the garlic against your cutting board to loosen the cloves. - Peel the cloves
Slice off the end of the clove, where it was attached to the bulb. Then place the clove beneath your chef’s knife and whack the knife with your other hand; this will loosen skin. Remove and discard any skins. - Chop the garlic
Start by slicing clove. For a fine chop, hold the tip of the knife with one hand and use the other to rock blade back and forth over your slices. - To mince garlic, use a garlic press
For garlic that’s almost pulverized, place clove into garlic press and press down until the whole clove comes through the holes.
Tip: Finely chopped garlic releases more juices, which add flavor.
