Lovely piece on black garlic in the Canberra Times today thanks to Susan Parsons about our terrific black garlic powder with lemon myrtle. The lemon myrtle is organically grown on the north coast and complements the black garlic flavour beautifully. Dust over grilled fish or dress up roast potatoes Greek style. No wonder it won a silver RAS medal!
Looking forward to seeing you at the Braidwood Farmers Market Saturday 19th December. We will have beautiful freshly caramelised black garlic and powders ready for Christmas giving. Come and buy for your favourite gourmand or stock up on black garlic cloves to slide under the skin of chicken or turkey. Merry Christmas to everyone.
At that lovely time of the year when the garlic is fresh out of the ground and hanging curing awaiting processing. We are really happy with our crop and looking forward to a bumper season. We hang garlic in bunches of 10 or so bulbs in an airy location, hanging by the stalks to let the juices flow into the cloves. After several weeks bulbs are ready to caramelise over 30 days. You can see the bulbs here.