Tasmanian Gourmet Garlic in Middleton, Tasmania, Australia | Farm
Tasmanian Gourmet Garlic
Locality: Middleton, Tasmania, Australia
Phone: +61 418 202 290
Address: 4241 Channel Highway 7163 Middleton, TAS, Australia
Website: http://www.TasmanianGourmetGarlic.com.au
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24.01.2022 WHY "PLANTING ON THE SHORTEST DAY AND HARVESTING ON THE LONGEST" DOESNT APPLY IN AUSTRALIA ... A EUROPEAN ARTICHOKE GARLIC LEGACY This is likely to be one of the most common sayings that almost every Australian quotes when considering when to plant and harvest garlic and yet it does not apply to Australian garlic growers. Where does this saying come from and why doesnt it apply to us in Australia?... Most of our heritage garlic knowledge comes from our wonderful European immigrants (mainly Italian and Greek) who brought garlic with them when they came to Australia during the 1950-1970s. In Italy and Greece, the main type of garlic grown is an Artichoke Garlic, and their planting and harvesting timeframes are dictated by their climate which is Mediterranean (meaning mild wet winters and hot dry summers). Our Australian weather patterns in our various garlic-growing regions are not Mediterranean - and so the adage of planting on the shortest day and harvesting on the longest, even for Artichoke Garlics in Australia, simply does not apply. Our colder, longer Winters, cooler wetter Springs and often humid wet Summers, mean we have a longer growing season and need to plant and harvest at different times for the different garlic groups, in the different growing regions. Sound confusing ... it might feel so at first ... but this is why there are planting guides for the garlic groups in different states. We have developed these and are available on our website - www.TasmanianGourmetGarlic.com.au under the Charts and Guide main menu. We owe so much to our European and Asian immigrants that helped Australia become a garlic loving Nation, but we need to leave this old European saying in Europe where it applies. Interesting Facts by Letetia Ware Tasmanian Gourmet Garlic
23.01.2022 MATCH YOUR PLANTING GARLIC TO YOUR COOKING STYLES Cultures with strong garlic influence grew 4-5 different garlic in their home gardens to have fresh garlic all year round and to match different cooking styles. Like potatoes with varieties for mashing, salads, roasting and chips - there are different garlic that are best for using in Raw, Stirfry, Sautee, Slow Food and Roasting recipes. In fact it is we humans, through 1,000s of years of natural selection that have perfec...ted the match of garlic to cooking style. When you use the right garlic for the right cooking method - you will be amazed at the difference. The four different garlic types matched to seasonal and cooking styles are : - An Early Harvest Garlic - used for summer raw, stirfry & sautee - A Winter Slow Food Specialist - for long cooking like Bolognaise - A Winter All Rounder - for raw, sautee & roasting - A Long Storer - to get your through to your new harvest The Match Your Growing Garlic to Cooking Style Chart is on our website under Charts and shows the garlic groups best suited to different cooking styles. You can find these Garlic Groups by using the filter on the left hand menu inside Garlic Seed area. Delivery to all states excepting WA due to quarantine restrictions.
22.01.2022 AMAZING to watch Brown Goshawk chasing and catching a blackbird midflight ... Ive often seen Sea Eagles, Wedgetail Eagles and White Goshawks soaring in the skies and diving into the paddocks - but today - right in front of me - I saw a Brown Goshawk catch a blackbird in flight. Whilst weeding in some lovely sunshine, I witnessed a grey "bird" fly down and sit on the edge of one of my garlic bins. Then a blackbird flew out from beneath a bin closeby, twisted and turned with... amazing flight control trying to avoid the brown goshawk. And then the goshawk caught the blackbird mid-flight within 20m of flight and flew down into the creek trees. It was incredible to watch and I admit to being more than a little in awe, with the memory of the blackbirds alarmed calls changing when it was caught to what I can only describe as a cry of despair. But in a way it is interesting to see that mother nature has a natural control over those naughty blackbirds that have been a real pest this year when pulling out many of my planted cloves as theyve dug for earthworms.
22.01.2022 MAY SALE - HUGE DISCOUNTS ON REMAINING GARLIC SEED PLANTING BULBS Now is the time to be planting your mid and late season garlics and we are offering huge discounts on our remaining seed stock for the remainder of May 2019. WINTER COOKERS - SLOW FOOD SPECIALISTS... - Make sure you have those slow food specialty cookers for Winter .. the amazing Artichokes ... and I can wholeheartedly recommend the French Messidrome, Italian Late, Italian Red, Dolovsky, Yabroudi ... and even the strongest of them all ... Californian Late. These wonderful provenanced artichokes are the true artisans of their heritage culture, caramelising beautifully in oils and butter and their sweet strength of flavours persist through the slow food cooking process and blend beautifully with both subtle and strong flavours. WINTER COOKERS - ALL-ROUNDERS - Make sure you have your Winter All-Rounders that will store naturally until after Winter (August/September) and suited for all other culinary styles other than slow food - raw, sautee and roasting. Look for the award-winning Dunganski, my True Garlic Seed breed Perhonnen Kahdesta and the amazing Music Porcelain which are suited to raw, sautee and roasting. Every roast is full of these rich, creamy, gooey cloves of the Winter all-rounders and there is never a clove left at the end of the dinner ... merely bowls of clove husks. SPRING LONG STORERS - ALL-ROUNDERS - And once winter is finished, youll be glad youve planted the long storers to see you through to your new harvest. The amazing Creoles and Silverskins offer spicey, zingy complex flavours ... and such amazing roasting garlics as well. We have French, Spanish and a new range of wonderfully hot garlics that will make those Spring dishes sizzle. TasmanianGourmetGarlic.com.au Happy to discuss your culinary preferences and match to our wonderful garlics.
20.01.2022 ONLINE SHOP NOW OPEN - SUBTROPICAL ORDERS BEING SHIPPED NOW What an amazing season for so many different garlics that are nearly cured and ready to ship. The Earlies were late, the Lates harvested in the mid-season and the Marbled Purple Stripes, Porcelains and Rocamboles harvested much later than usual this year. Of particular note for me the Marbled Purple Stripes, Porcelains and Rocamboles are amazing. I am so impressed with their ability to cope with strange weather and... horrid rains at the wrong time and still retain their plant, bulb health and beautiful bulb skins. If you havent tried them yet - youll be blown over with their deep rich flavours and great all round use in the kitchen - with great Slow Food and Winter cooking specialisations and great Roasting with the Rocamboles. I have started shipping the orders with Subtropicals this week and will have finished by this weekend. From Monday 2nd March, I will be progressing with the shipping of remaining orders ... as long as all the late season garlics have finished curing (may need another week). This year completes the 5 year research Ive been doing into Culinary Use of Garlic in Traditional European and Asian cultures. I have also kitchen tested all my garlics to confirm this traditional use of different garlics for different cooking methods ... with outstanding results ... and it makes so much sense when you use the right garlic for the right job. Ill be posting more about this on Facebook and on my website in the next week - to allow everyone to plan their garlic plantings, have garlic all year round and use the right garlic for the right cooking method. For now ... I look forward to helping everyone with their garlic seed and am happy to help with any questions you might have. Website Link: www.TasmanianGourmetGarlic.com.au
20.01.2022 JUST BREAKING THROUGH 13 DEGREE DAYS PROVIDES THE FIRST GROWTH BOOST TO COLD CLIMATE GARLIC Its been a long, cool spring with windy, overcast days that have barely scraped 13 degrees until the last several days at between 15 and 17 degrees C. I always find it incredibly interesting that the cold climate, strongly bolting garlic dont mind this long cool spring (compared to the poor Mediterranean Creoles and Warm Temperate loving Marbled Purple Stripes).... And even more interesting, that when the temperatures trip 15 degrees C - the cold climate garlics spring into action, stand up and start growing quite rapidly. Below are this seasons new Music cultivar which is a Porcelain and existing Deerfield cultivar which is a Rocambole. Both these garlics wont harvest till late January - so they have a lot of growing time yet. The yellow tipping .... well the wind simply wont stop. Letetia Ware, Tasmanian Gourmet Garlic
19.01.2022 FREE WEBINAR - WHITE ROT IN GARLIC ** IF YOU MISSED IT - NOW AVAILABLE AS ON-DEMAND DOWNLOAD FOR NEXT 10 DAYS (BELOW LINK) ** IF YOU LIKED IT - PLEASE LET US KNOW... ** IF YOU HAD PROBLEMS JOINING LIVE - PLEASE TELL US Host: Letetia Ware (Director Tasmanian Gourmet Garlic) Guest: Rebecca Kelly (Bream Creek Market Garden) ON-DEMAND RECORDING AVAILABLE HERE https://zoom.us//-3e84BocRqv2IqrTQsTQGca7POr71FQbSnWGVR88Y ------------------------------------------------------------------------------ White Rot is the most destructive disease to infect the Allium families around the world. So severe and feared is this disease that it is the only disease listed by Australian BioSecurity as an Import Conditions to ensure both Planting Material and Culinary Garlic is certified free of White Rot through a Phytosanitary Certificate. The reproductive spores called Sclerotia can survive in soils between 30 and 50 years, and has devastating impacts Onions, Garlic, Shallots, Leeks and Chives. It can be spread by infected bulbs, infected soil on plants, plant tissue, human and machine traffic on-farm and to surrounding properties by winds during soil tillage. It is known to exist in both backyards and commercial farms and it is important for every Allium grower, especially garlic and onion growers to know: (1) How to identify it on the plant and bulb (2) How to safely destroy it (3) Whether you can safely sell the plants or bulbs (4) How to contain it so that soil-borne spores arent spread to surrounding properties (5) And what, if any, are effective suppression or eradication practices to prevent further outbreaks
19.01.2022 CONSIDERING PRODUCING A FREE WEBINAR ON GARLIC WHITE ROT DISEASE ... Are you interested and when is the best time? There have been several reported new outbreaks of White Rot in the last couple of weeks - and yet most growers would not how to identify this disease and how devasting it is to both your current and future crops for the next 30 years. I am offering to run a free Webinar for both home and commercial garlic growers - but would like to understand what day or time su...its you before I schedule. Please respond and indicate: (1) Week Day and Time Range that suits (2) Week End (which day) and Time Range that suits BELOW IS PROPOSED CONTENT OF THE SEMINAR _________________________________________________ White Rot is the most destructive disease to infect the Allium families around the world. So severe and feared is this disease that it is the only disease listed by Australian BioSecurity as an Import Conditions to ensure both Planting Material and Culinary Garlic is certified free of White Rot through a Phytosanitary Certificate. The reproductive spores called Sclerotia can survive in soils between 30 and 50 years, and has devastating impacts Onions, Garlic, Shallots, Leeks and Chives. It can be spread by infected bulbs, infected soil on plants, plant tissue, human and machine traffic on-farm and to surrounding properties by winds during soil tillage. It is known to exist in both backyards and commercial farms and it is important for every Allium grower, especially garlic and onion growers to know: (1) How to identify it on the plant and bulb (2) How to safely destroy it (3) Whether you can safely sell the plants or bulbs (4) How to contain it so that soil-borne spores arent spread to surrounding properties (5) And what, if any, are effective suppression or eradication practices to prevent further outbreaks Join us is this FREE 40 minute Webinar to learn to identify White Rot and become a responsible grower to prevent cross-contamination from farm to backyard and backyard to surrounding farms. What are WEBINARS? These are simply online seminars that allow experts and panelists to show presentations live to an audience and allow for a registered audience to engage and ask live questions. All you need is an internet connected smart phone, tablet, laptop or PC with speakers to both see, hear and participate Once youve have accepted this FREE Webinar - you will be automatically registered for the Webinar Then youll receive by email, a series of reminders and the link to join the event with other attendees.
17.01.2022 HAS SOME OF YOUR GARLIC FAILED TO GERMINATE - COULD BE ROTTING OR JUST SLOW Many of us have set dates or weekends when we plant our garlic. Habit, convenience or time management drives us to plant our different garlic groups at the same time each year and sometimes all at the same time. And yet this year has taught more than a few that this does not always work, with the worst off experiencing failed germination and the best case showing us uneven and very delayed germinat...Continue reading
17.01.2022 2020 GROWING GARLIC ONLINE WEBINAR 24 & 25 OCTOBER - 4 X 90 MINUTE ZOOM SESSIONS BOOK NOW - SUITABLE FOR ALL GARLIC GROWING REGIONS IN AUSTRALIA - FOR NEW GROWERS (0 - 5 YEARS)... https://tasmaniangourmetgarlic.com.au/training-events/ Perfect for those starting their new commercial garlic growing venture. All you need to know about the garlic market, sales channels, different types of garlic and how to grow, harvest, cure, store and sell it. Give yourself the best knowledge and planning to start and operate your new garlic business with foresight and confidence. Avoid the common pitfalls and give yourself the market edge to optimise your success. Now available in a great ZOOM Webinar format, presenting live and interactive. If you've attended and would like a refresh - we're glad to offer you 50% discount - just contact us for your discount code. And if you're looking for an on-farm experience - we're offering an On-Farm Event in January 2021 where you can see and participate in Harvesting, Curing, Finishing and Storage - see how its done and the equipment and processes used for premium production. Letetia Ware is an award-winning Commercial Garlic Grower with a provenance garlic collection and breeding skills. Letetia is known for her engaging and informative presentations and training sessions to commercial growers and provide professional consultation and coaching advice to many commercial garlic growers. Book now as all courses have limited attendance to ensure all have an immersive learning experience.
15.01.2022 2020 GROWING GARLIC ONLINE WEBINAR 21 & 22 NOVEMBER - 4 X 90 MINUTE ZOOM SESSIONS BOOK NOW - SUITABLE FOR ALL GARLIC GROWING REGIONS IN AUSTRALIA - FOR NEW GROWERS (0 - 5 YEARS)... TasmanianGourmetGarlic.com.au
13.01.2022 RAW GARLIC FOR ANTIVIRAL AND IMMUNE BOOSTING BENEFITS Garlic is an amazing culinary and medicinal product and there are different health benefits depending on how it is prepared and cooked. Raw garlic has the highest Allicin (health compounds), however this doesnt mean you need to eat raw garlic to access those benefits. ... I find the best way to maximise my "raw garlic" benefit is to add a minced clove to any dish AFTER it is off the stove or plated. The remaining heat of the dish will take the rawness off the garlic, without destroying the Allicin health benefits. I still cook with garlic to add that lovely caramelised taste - but always mix through one (or several) raw minced cloves at the end, once off the heat. This way, I consume several raw cloves of garlic per day, without the stomach upset that can often come with the direct consumption of a raw garlic cloves - particularly the high Allicin and strongly flavoured garlics. I put 2 raw minced cloves through my favourite chicken soup once plated, wait one minute and then dive in ... delicious. For wonderful garlic butter, microwave butter and minced garlic for 10 seconds and again for 5 seconds - and its amazing smell and flavours can be added to any vegetable, meat or sauce.
13.01.2022 GARLIC SCAPE REMOVAL - REMOVE WHEN THEY FIRST APPEAR OR DONT BOTHER Removing garlic scapes can make a significant difference to the bulb size. Up to 30% larger bulb for hardneck garlics grown in cool temperate regions and between 15-20% larger in warm temperate regions. But most growers, who remove scapes, rarely see this degree of benefit and the reason why is because they remove the scape when it is already too late.... So when do you remove the scape and at what point during the scape development is it no longer worth removing? Firstly, understand that scaping is a garlics secondary survival mechanism and is a stress reaction to cold or extreme weather, water or nutritional conditions. During scape development, the garlic plant is diverting important energy and nutrition into the scape and away from the bulb to hedge its bets for survival. If you are able to remove the scape within 4 days of its appearance, you will have negligible energy loss and achieve maximum bulb size. If you leave the scape removal until the 11th day (just starting to curl) - youll have already lost around 10% of the bulb size. By the 20th day (tender and curling), youve lost 20% and by the 40th day (woody and uncurling) youve lost the full 30% of bulb size. Scapes are at a good size and tenderness for sale when they are in their 15-20th day, but by this stage youve ready lost 20% of your bulb size. Growers need to decide whether theyre removing scapes for bulb size optimisation or are willing to accept a reduced yield to provide an additional income from scape sales. For optimal bulb size, remove your scapes when they first emerge or up before theyve curled ... otherwise, you might be wasting your time. Interesting garlic facts by Letetia Ware Tasmanian Gourmet Garlic
12.01.2022 Christmas Breakfast - Small samplings of all the treats wed been cooking for the past two days. And Christmas gift boxes for our lovely neighbours who invited Sanne (visiting WWOOFER) and myself over for Christmas lunch. Green decorations by Sanne. I always love the new experiences visiting people share.
11.01.2022 FREE WEBINAR - WHITE ROT IN GARLIC REGISTER NOW Tuesday 13 November 2018 - 8:00pm AEST Duration: 40 Minutes Guest: Rebecca Kelly (Bream Creek Market Garden)... QLD: 7:00PM SA:7:30PM WA: 5PM INTERNATIONAL AUDIENCE WELCOME REGISTRATION REQD: FOLLOW NEXT LINK https://zoom.us/webinar/register/WN_M_Djpyf2Tu27Dl9SHKS40A ------------------------------------------------------------------------------ White Rot is the most destructive disease to infect the Allium families around the world. So severe and feared is this disease that it is the only disease listed by Australian BioSecurity as an Import Conditions to ensure both Planting Material and Culinary Garlic is certified free of White Rot through a Phytosanitary Certificate. The reproductive spores called Sclerotia can survive in soils between 30 and 50 years, and has devastating impacts Onions, Garlic, Shallots, Leeks and Chives. It can be spread by infected bulbs, infected soil on plants, plant tissue, human and machine traffic on-farm and to surrounding properties by winds during soil tillage. It is known to exist in both backyards and commercial farms and it is important for every Allium grower, especially garlic and onion growers to know: (1) How to identify it on the plant and bulb (2) How to safely destroy it (3) Whether you can safely sell the plants or bulbs (4) How to contain it so that soil-borne spores arent spread to surrounding properties (5) And what, if any, are effective suppression or eradication practices to prevent further outbreaks Join us in this FREE 40 minute Webinar to learn to identify White Rot and become a responsible grower to prevent cross-contamination from farm to backyard and backyard to surrounding farms. What are WEBINARS? These are simply online seminar that allow experts and panelists to show presentations live to an audience and allow for a registered audience to engage and ask live questions. All you need is an internet connected smart phone, tablet, laptop or PC with speakers to both see, hear and participate Once youve have accepted this FREE Webinar - you will be automatically registered for the Webinar Then youll receive by email, a series of reminders and the link to join the event with other attendees.
10.01.2022 WINTER GARLIC STATUS - WHY ARE SOME PLANTS MORE ADVANCED? From July to September the most common question asked is "Why some garlic appear to be doing well, while others are not growing? ". The answer is "They are doing what they are genetically geared to do" ... let me explain a little further. How much growth the different garlic groups put on before Winter and when their Spring growth begins is determined by where they evolved and climatic conditions where they are grow...ing. Of the 11 Garlic Groups, we can really divide these into three subgroups in terms of growth behaviours: (1) EARLY HARVESTING & WARM CLIMATE Garlic Groups like Subtropicals, Turbans, Asiatics, Creoles & Artichokes - which put on significant growth before Winter, can often continue to grow slowly during Winter and have rapid growth during early Spring. (2) COOL TEMPERATE Garlic Groups like Marbled and Glazed Purple Stripes that put on limited growth both before and during Winter and where their Spring growth is triggered by 16C days. (3) LATE HARVEST & COLD CLIMATE Garlic Groups like Standard Purple Stripe, Silverskins, Porcelains & Rocamboles where they are late to shoot, put on limited small leaves before Winter, will not grow during Winter (perhaps only 2-3 leaves) and wont start their Spring Growth until 16C days. You can see the Subtropicals in the vented Greenhouse have continued to grow significantly during the Winter and the Turban and Artichokes have much larger leaf mass than the other garlic groups. The below photos show my planted "Show and Tell" example garlic bulbs in a single bed, side by side and at the same time. It is a great example of not only the difference in growth between the garlic groups - but also the different leaf shapes, colour and growth patterns. Most notable is the "missing in action Rocamboles and Silverskins" that are always the last to come up - AND - the strange ground-hugging coiled leaf of the Dunganski (Std Purple Stripe). The main reason the Late Harvest and Cold Climate garlic put on such little leaf growth both before and during Winter is that they have come from a Snow or Frozen climate and are behaving like common bulbs where they put up only a couple of leaves that act as "Climate Antennas" able to sense when the snow has melted and Spring has come .. hence the waiting for Spring and the very rapid growth that comes after the 16C days have arrived. Can you match your juvenile garlic leaf and plant shape to my own? And I hope now you might rest easier knowing that they are only doing what they are genetically geared to do. Letetia Ware, Tasmanian Gourmet Garlic Chair, Australian Garlic Industry Association
10.01.2022 PREMIUM GROWERS SEED AND CUSTOM CLOVE PACKS ON SALE ... WHAT MORE COULD YOU WANT? https://tasmaniangourmetgarlic.com.au/pro/seed-clove-packs/ I have just finished planting and have excess premium cloves from my personal planting stock that are now available in clove packs. All will be inoculated with beneficial and biocontrols I use and are ready for immediate planting now.... Packs will include 21 cloves - choose any three cultivars from the list ... and would highly recommend you choose one each from the different culinary and storage ranges to give you garlic all year round. Take a look ... happy to help with a recommendation if youd like.
08.01.2022 ORDER UPDATE & NO EXPECTED CORONA VIRUS DELIVERY ISSUES A brief note to let you all know that we are all strong and healthy and working our way through the backlog of orders with commitment and haste. We expect all orders placed before the 5th March to be shipped this coming Monday 23 March and all remaining orders to be shipped by Thursday 26 March.... Our minimum 5 week curing period means we were not able to start our health and quality checking until 7th March and we have been busy over the last 13 days in sorting, topping, tailing and finishing bulbs ready for orders. Many will have already received their orders and we hope you are happy with the bulbs you have received. NO EXPECTED CORONA VIRUS DELIVERY ISSUES Being a farmer means we are self-isolating by the nature of our work - and with very high consumption of garlic in all forms ... we are incredibly healthy - so we expect no issue with getting your order into the Australia Post System. We also do not expect any issue with Australia Post services. They advise they are working hard to ensure services are not interrupted and we also have faith that they will continue to be able to deliver even during a lockdown period. In Italy - their Postal Service is still operating even though the country has been in more severe lockdown measures than any other country. However - we will not be having any "Taste Tours" or "On Farm Workshops" - only Webinards (real time video meetings) to continue training - to further respect the hygiene protocols all of us should be following
08.01.2022 OSSO BUCCO - USING AN ITALIAN GARLIC FOR AN ITALIAN RECIPE ... ARTICHOKE GARLICS ARE BEST FOR SLOW FOOD For the last six years I have been researching how different cultures used garlic in their cuisine. What garlic group do they use in which season, in which recipe, how much they use, how is it prepared, when is it added and how does it influence the flavours. It has been a wonderful, inciteful journey and I am still studying and cooking my way through many cultures modern...Continue reading
08.01.2022 WEBINAR - GARLIC GROUPS FOR GARLIC LOVERS FOR ALL GROWING REGIONS IN AUSTRALIA REGISTER NOW Thursday 29 November 2018 - 8:00pm AEST ... Duration: 60 Minutes Cost: $45.00 inc GST Includes free access to recording within your Tasmanian Gourmet Garlic Account QLD: 7:00PM SA:7:30PM WA: 5PM INTERNATIONAL AUDIENCE WELCOME REGISTRATION REQD: FOLLOW NEXT LINK https://tasmaniangourmetgarlic.com.au/training-events/ Understanding and identifying the different garlic groups is fundamental to knowing what garlic will grow well in your climatic region and provide guidance on which groups, with long storage, will give you fresh Australian garlic all year round. There is nothing better than fresh Australian Garlic, and yet many of us are still growing a single short storing garlic, or perhaps didnt know the longer storing garlics that would give us fresh garlic all year round. Each garlic group has very specific growing, storage and culinary characteristics, and many of the cultivars we have in Australia have wonderful cultural heritage including French, Italian, Spanish, Russian, European, Oriental, Korean and even Japanese that allow passionate cooks to achieve an authentic recipe flavour. Culinary styles also differ between the groups, with some better suited to Summer styles; raw and sauteeing and others more optimal for Winter cooking styles; caramelising, slow-food (long cooking), roasting and even dehydrating. There are even a few garlic groups that are incredible all-rounders. All garlic groups have a general flavour profile but there is a wonderful diversity of flavour and heat intensity among the many cultivars within it each group. Some will be mild, moderate or strong, and even more than a few that are very hot more than satisfying the hottest garlic lovers but would leave most of us crying and cringing from the mouth burning heat. If youd like to get more from your garlic, this is a great Webinar to explain the Garlic Groups and is a must see for those whod like to participate in future Garlic Webinars that will rely upon this foundation knowledge. This webinar is essential for all home and commercial garlic growers and lovers Explains the 10 Garlic Groups Matches Garlic Groups to optimal growing regions and conditions Explains the culinary styles of each Garlic Group Provides a summary of garlic cultivars within each Group and their flavour characteristics Recommends some growing combinations for each state to ensure fresh garlic all year round What is a Webinar and what do you need to participate? A Webinar is a live presentation given over the internet You will be able to see the live presenter and the presentation And will be able to ask questions via a Q&A panel where you can type them in All you need is a Laptop, Tablet or Smart Phone with Internet access If you have a noisy environment, or prefer a high quality listening environment then please use earphones or a headset
08.01.2022 MAKE YOUR TINY CLOVES INTO HUGE ROUNDS THAT WILL PRODUCE HUGE BULBS I have never planted the small cloves because they simply wont produce good bulbs - but I also hate wasting them (up to 500kg when I was growing broadacre). Whilst I could use them to produce garlic shoots - I think Ive cracked an incredible new way of producing huge rounds that will produce huge bulbs the following season.... Take a look at the below photos. The 70-90mm bulbs in the picture were grown from 30mm rounds that were grown from tiny cloves. The 40-60mm rounds (yes - these are single clove rounds) were grown from the small cloves of small bulbs. This garlic is Dolovsky, a sweet Artichoke garlic that was severely impacted by floods we had in 2016 and I have been trying to bring it back to health and size very quickly. If you want to know how I do this - here is the method: (1) I plant all medium, large and extra large cloves from the medium (>45mm diameter) and large bulbs (>55mm diameter) in late April as I would normally do to produce my bulb stock. (2) At the same time, I also plant separately all the huge rounds that I produced from the small cloves the previous season. (3) I keep the small leftover cloves and any small bulbs and plant them in August (or the last cold month you get before it starts to warm up). By planting them in August they get a small amount of chill and then grow into the warming Spring - but only ever get around 4-5 months (rather than their full 9 months) of growth before their natural internal clock tells to finish bulbing. I have just pulled my round stock now, only 1 week after the main Dolovsky bulb harvest and as you can see they are a healthy 40-60mm size. Ill cure and save these with my other best bulbs for this coming season planting stock. This very late planting and very short growing period forces the plant to produce rounds rather than subdivided bulbs. Occasionally I might get a 2 clove bulb - but there is always a large round and a small side clove. If you seem to be getting multi-cloved bulbs - simply cut the whole top off about 5cm above the soil line after 12 weeks of growth - and this will definitely produce only rounds. This coming season Im going to try this with all the garlic groups and will let you know the outcome. Interesting Garlic Facts by Letetia Ware Tasmanian Gourmet Garlic
08.01.2022 THE EXCEPTION - THERE ARE SMALL MICRO-CLIMATE REGIONS IN WESTERN AUSTRALIA THAT MATCH THE HOT EUROPEAN MEDITERRANEAN CLIMATE - SO IF YOU LIVE IN THESE LOCATIONS - YOU JUST MIGHT BE ABLE TO PLANT YOUR ARTICHOKE GARLICS ON THE SHORTEST DAY AND HARVEST ON THE LONGEST DAY ... I love the exceptions to all rules, and for those passionate garlic growers living in these small HOT Meditteranean micro-climates in Western Australia ... you just might be able to use this European adage t...o grow your Artichoke Garlics (only). Check the map, determine if you are one of the lucky few ... and here are a few tips to grow the European way to garlic success: (1) YOU WILL NEED A HEAVY CLAY SOIL to match the European soil, as clay soil holds onto moisture longer in the deeper top and subsoils and is able to supply higher levels of plant nutrition in this nutrient hugging soil. (2) YOU WILL NEED A LATE SEASON ARTICHOKE CULTIVAR to have the growth patterns of the European Artichoke Garlics. Some artichoke garlic cultivars are early harvesting by about 2-3 weeks - so you will need a late harvesting cultivar like ITALIAN LATE ARTICHOKE. (3) YOU WILL NEED TO ENSURE YOU HAVE LUXURY LEVELS OF SOIL NUTRIENT - PARTICULARLY NITROGEN ... as Artichoke garlics really, really need luxury levels of nitrogen to grow big and fast in this shorter growing period (6 months compared to 8-10 months in cooler climates). (4) YOU WILL NEED TO ENSURE THERE IS NO RAINFALL IN LAST 2-3 WEEKS BEFORE HARVEST ... as these big bulbs with thick skins are at high risk of bulb rot if you get rain in last stages of bulbing. (5) FORCE THE BULBING by stepping on the necks to force them over in the last two weeks or bulbing or tie a very tight string around the bottom of the neck about 5cm above the bulb to improve bulbing and finish the bulbing period faster. If you are in these micro-climates and have already grown according to this adage and practices - I would love to hear from you. Interesting garlic facts from Letetia Ware Tasmanian Gourmet Garlic
08.01.2022 GARLIC PREFERS A SOIL PH OF 6.5 TO 7.0. THE WRONG PH CAN DAMAGE OR KILL YOUR PLANT. HAVE YOU CHECKED YOURS RECENTLY? Whenever someone asks me about their garlic problems - the first thing I get them to check is their soil pH. The wrong pH can starve your plant of important nutrients and it can change rapidly for many reasons....Continue reading
05.01.2022 2019 COMMERCIAL GARLIC GROWER COURSES - ONLINE WEBINARS & ON-FARM - BOOK NOW SUITABLE FOR ALL GARLIC GROWING REGIONS IN AUSTRALIA https://tasmaniangourmetgarlic.com.au/training-events/... Perfect for those starting their new commercial garlic growing venture. All you need to know about the garlic market, sales channels, different types of garlic and how to grow, harvest, cure, store and sell it. Give yourself the best knowledge and planning to start and operate your new garlic business with foresight and confidence. Avoid the common pitfalls and give yourself the market edge to optimise your success. Now available in a great Online Webinar format, where you listen and interactive live and the very popular On-Farm 2 day intensive course where you get to see the farm, garlic and equipment and network with others starting their journey. Letetia Ware is an award-winning Commercial Garlic Grower with a provenance garlic collection and breeding skills. Letetia is also the Chair of the Australian Garlic Industry Association and is known for her engaging and informative presentations and training sessions to commercial growers. Book now as all courses have limited attendance to ensure all have an immersive learning experience.
04.01.2022 SEASON UPDATE - MATURE TURBAN PLANT, STEM TO BULB SIZE FORECASTING, BULBING FERTILISER PROGRAM & SCAPE REMOVAL This is a mature Turban plant that has now transitioned from "growing phase" to "bulbing phase". All leaves have emerged, are now fully extended, stem elongation has completed (gap between the leaves) and no new leaves will grow as the plant now transitions from "growing" to "dying off" and starts to transfer each dying leaf's stored nutrition into a developing bulb....Continue reading
04.01.2022 TURBAN GARLIC IN REVIEW Most commonly known as the "Purple Garlic" and some even call this general group the "Tasmanian Purple". Turbans evolved in Asia and have been adopted by many cultures throughout the world as their Early Harvesting "Summer" garlic - used for RAW, STIRFRY and GENTLE SAUTEE cooking techniques. The EUROPEAN TURBANS reflect the cuisine styles of Italy, France, Spain and Russian provenances, are the last of the Turbans to harvest, prefer the cooler Sprin...g/Summer regions and are most likely to produce a stronger scape. They are much stronger and sharper in flavour - think of the chargrilled capsicum, marinating in a strong olive oil and minced garlic. Potent raw, great in sauteeing, but do not have the strength for slow food - which is not an issue as they are short storing. The ANTIPODEAN TURBANS (simply meaning the multicultural mix of Australia and NZ) reflects our love of rich, nutty, spicy and creamy flavours. Harvesting after the Asiatic Turbans and before the European - they are most loved for their mouth-filling qualities. Great raw in garlic butter, pestos, dips and amazing when gently sauteeing - bringing out the caramelised nutty base flavours The ORIENTAL OR ASIAN TURBANS (those from China, Korea etc) are the earliest to harvest and rarely produce scapes even in cold climates. These provenanced cultivars have been carefully nurtured toward flavours that combine well with ginger, chili and stirfry well. Slight fruity and floral flavours with lots of zing. Enjoy your Turbans ... but be sure to have your Winter Cookers & Long Storers to see you through the year.
04.01.2022 SPRING HAS FINALLY SPRUNG IN SOUTHERN TASMANIA .... For the last week, we've just started to get daytime temperatures above 10 deg C days ... and when we touch 12 deg C ... the garlic starts to grow. It's notable for the Porcelain and Standard Purple Stripe that are unusually prostrate for their early 3-4 leaf stage - growing sideways with leaves flat on the ground. By 12 deg C days, they are just starting to stand up and spread their leaves.... This has always been a concern for everyone ... but very normal for these garlic groups. Everything is growing, however you'll see the late harvesting garlics - Standard Purple Stripe, Rocamboles and Silverskins are much smaller. And again this is very usual - as they dont start their growth until 16 deg C daytime temps. Hoping all your garlics are doing well this season. We've had regular late afternoon and overnight rainfall and good sunshine during the day (touch wood). If you are above 14 degree C days - I hope you are weekly fertilising with both Powerfeed and Seasol to help their growth and ensure strong, flavoursome garlic.
04.01.2022 ONLINE SHOP OPEN FOR GARLIC SEED SALE NOW Just a quick note to let you know the online shop is open for garlic seed sales today. We always open in early February to allow our customers to place their advanced orders for their favourite garlic seed.... However, orders arent shipped until 11th March 2019 to ensure the garlic is fully cured and does not have any storage disease which only becomes evident between the 5th to 7th week after harvest. Those who know me know how meticulous I am with garlic quality and I want to ensure the garlic that you receive is in peak condition for your own planting. I am very proud to release several new cultivars this year including the incredibly hot creole cultivars and the return of the Rocamboles and Marbled Purple Stripe. I hope youll find something youll really love in the many cultivars that are available. Please let me know if you have any questions. PS: Yes I am still harvesting some of my Spring plant creoles, late mid-season garlics and most of my late season garlics. Letetia Ware, Tasmanian Gourmet Garlic TasmanianGourmetGarlic.com.au
04.01.2022 Garlic Shed Taste Tour & Sales Sunday 14 April 11:00am for 1 hour Tasmanian Gourmet Garlic will be holding a 1 hour Garlic Shed Taste Tour at 11:00am Sunday 14th April 2019, on the farm and in the Garlic Shed at 4241 Channel Highway, Middleton. Learn about the origins of garlic, its evolution, the different garlic groups and storage times and more importantly we will taste several cultivars from the many garlic groups both in their raw state and sauted so you can exper...ience the culinary diversity of the worlds garlics. When planning your garlic patch, we recommend a combination of: Early Harvesting Summer garlics for raw, sautee & stir-fry Winter Specialty Cookers for sautee & slow-food strength Winter All Rounders for all raw, sautee and roasting Long Storers for Spring use after Winter garlics are finished With a little planning and careful garlic selection, you can have both garlic all year round and a great culinary match to every seasons cooking styles including some wonderful heirloom garlics that have authentic provenance to European and Asian countries and cuisine. Garlic will be available for sale after the Taste Tour at discounted cash rate of $12.00 per Pack. Price $10.00 per person (cash on the day) Tour numbers are limited please confirm by phone Contact: Letetia Ware on 0418 202 290 by phone or text with your Full Name & Number Attending.
04.01.2022 DISTINGUISHING GARLIC SCAPES - FOR EARLY & MID SEASON GARLIC GROUPS IDENTITY CONFIRMATION Being able to easily distinguish the different garlic groups can be quite a challenge - scape patterns have often been quoted - however the juvenile umbels colour and shape make this a much easier task. When it comes to confirming the garlic groups, we are looking for distinctive and persistent characteristics that are consistent across all cultivars in that garlic group.... The juvenile umbel base colour and length is one of those easy to classify characteristics. Here is the Early and Mid-Season Umbels side by side and up close showing the pale, mid-green or blue-green scape and beak colours as well as the umbel base colours. The easiest to identify is the Turbans and Marbled Purple Stripes which have distinctive purple/red blush at the base of the umbel. Both the Asiatic and Porcelains are the smaller, brighter yellow bases. The Glazed Purple Stripe has a small slight orange-blush and the Rocamboles dont have any colour blush. My late season garlic havent scaped yet - neither have my creoles - so Ill update this chart as soon as these have scaped. Interesting Garlic Facts Letetia Ware, Tasmanian Gourmet Garlic
04.01.2022 TURBANS HARVESTED ... YEAH Weve had a strange season again with almost 3 months of overcast skies, constant drizzles and unseasonally cool Springs and Summers ... but for the last 4 days its brightened up and the Turbans decided it was time to be harvested. Lucky for my friends, a lovely WWOOFER joined me recently and helped me through the harvest.... Given the season, I was pleasantly surprised at the bulb sizes from the undersized plants. Always nice to put them in the dryer to ensure they are cured properly and maintain excellent health. Only 10% of my plantings --- but nice to see it harvested. Letetia Ware from Tasmanian Gourmet Garlic
03.01.2022 NEW BATCH OF FERMENTING BENEFICIAL SOIL MICRO-ORGANISMS I always keep the "shed" tasks for days when its raining outside and nothing better than starting a new batch of beneficial soil facultative anaerobic micro-organisms (fermenters). These are the incredible set of organisms (between 35 and 48 species) that work in the top of your soils, down to about 5cm in cool climates and up to 20cm in warmer climates (or where soil temperatures dip below 18 degrees C).... They are at the very top of the soil food chain and comprise three tropic layers that drip feed nutrient, biostimulants, growth hormones and pest and disease suppressing enzymes down into the roots and soils. The very important first set of organisms are phototrophic and use penetrating sunlight for their energy source and produce wonderful metabolites that feed the next trophic layer of organisms, who also consume organic matter and nutrient and produce plant available nutrient, biostimulants for aerobic microorganisms, growth hormones that stimulate plant growth and antibiotics that suppress disease pathogens. What an incredible set of bacteria and fungi. Sanne is helping me sterilise the fermenting containers, put the certified organic blackstrap molasses in for their feed, the fermenting organisms and then fill with water, inserting and filling the airlocks and then placing them into the heating room to reach the temperatures required for fermentation. Not only does this activate and bloom the community of microorganisms - it produces a lovely nutrient, hormone and enzyme-rich liquid that is good for the plants and soil, even if the temperature at the time of the year isnt suitable for the microorganism in the soil. Thanks to Sanne from the Netherlands for being such a wonderful WWOOFER with me this summer. Letetia Ware from Tasmanian Gourmet Garlic
03.01.2022 ORDER UPDATE & AU POST DELIVERING TO ALL STATES INCLUDING NSW DURING LOCKDOWN Of course garlic is not supposed to burst open, breaking through all their bulb skins - but I have kept this beautiful Dolovsky as it best reminds me of garlics nickname - "The Stinking Rose". We have bettered our target and all orders up to and including 5th March have been posted this morning. Orders dated up to 20 March will be shipped by Wednesday 25 March and we expect to be fully up to date ...by the end of this week. Australia Post has also confirmed they expect no disruption to postal delivery services, including during NSWs lockdown, and are taking all precautions to ensure continued service. If you have any questions - please dont hesitate to contact us. Be safe and eat lots of fresh garlic.
03.01.2022 CULINARY GARLIC BOXES - Fresh and Aged Black Garlic 4 Different types of Culinary Garlic to work your way through Winter Cooking - for Sautee, Slow Food and Roasting and Aged Black Garlic for cooking or medicinal immune building benefits. Lovely strong, incredible flavours ... grown organically and stored naturally ready for your use. All garlics are labelled so you can enjoy a culinary journey... Buy now at https://tasmaniangourmetgarlic.com.au/produc/eating-garlic/
02.01.2022 ROCAMBOLE GARLIC SPATHES - UNIQUELY WHITE WHEN MATURING WITH MAJESTIC SCAPE CURVES I love eating garlic, but I also am fascinated by the many differences each of the garlic groups present during their development. One of my very favourite garlic groups is the Rocambole, which is a cold climate garlic, very finicky about excessive water - but provides the most amazing rich , intense and deep garlicky, nutty flavour with more than little heat and is an excellent all-rounder for... salads, sauteeing, slow food cooking and roasting. More impressively, I love the beautiful majestic scape coils it makes. Other garlic groups are often confused for being a Rocambole when they see their scapes create an open double coil - but the Rocamboles are easily identified by their TIGHT double or triple coils and by their white maturing spathes (umbel skin that covers the bulbils). All other garlic groups (with the exception of a couple of Asiatics ... and I think these are closely related to the Rocambole) have green spathes - not white ones. So when you see a white maturing spathe ... it can mean only a Rocambole or Asiatic. And as for the coiling patterns - you have to be quick to see the double or triple coil - because like all other garlics - the scapes emerge, coil into their "group shape" and then start to uncoil and mature into their adult harvest shape. Below is the amazing Deerfield Purple Rocamboles with their maturing white spathes that are starting to swell with bulbils (normally between 4 to 12). One photo shows the tight double coil, whilst the others show a more mature uncoiling scape (with white spathes) as they approach their harvesting times (about 3 -4 weeks away). Interesting facts by Letetia Ware Tasmanian Gourmet Garlic
02.01.2022 GARLIC - THE IMPORTANCE OF ROGUING AND SPLITTING When a plant is showing severe stress symptoms - its better to pull it out to avoid further soil and neighbouring plant contamination. This is called roguing and is an important hygiene practice for plant and soil health. A stressed plant, like the one in the photo, is not going to recover even if we used chemicals to try and kill the disease - so early removal is best.... With a soil knife or trowel, dig vertically down and then lever the full plant and surrounding soils out of the ground. This way we are removing all the diseased tissue and leaving nothing in the soil where we may want to transplant a split garlic plant. This bulb was a Rocambole from my Show and Tell basket that I use to show customers the differences between the garlic groups. These are the most handled, dropped and bruised bulbs and I would have been surprised if there wasnt at least one damaged clove from being dropped so many times. Not a problem - as you can see that the first clove had a double shoot, so I can rogue the diseased plant and transplant a separated garlic plant. To split the plant, I carefully push my finger between the shoots and separate the clove tissue that may still be connected and then continue to push down to separate the main root sections. Then finally with my soil knife, I again slide it vertically down in the soil about 3-4cm away from the shoot (so I dont damage the roots) and lever the roots as I gently pull the plant up by the other hand. I always transplant the smallest of the two plants, so that the larger plant remains undisturbed in the soil. And no - I dont pull both plants up, split them and then replant both - as the transplanting is a little stressful and I try to limit stress where I can. Before transplating the split plant, I place a little Seamungus in the planting hole where I removed the diseased plant and a little more with some chicken manure pellets on the surface. Then a thorough drenching of water with some liquid seaweed as a tonic for the stress and speedy recovery. I always split my garlic when there are two shoots in the same bulbing space, as neither plant will produce an optimal bulb - and in fact there is more risk of fungal diseases developing in between the two bulbs destroying both viability. I do all my roguing and splitting whilst plants are still in their three to four leaf stage, as this is least disruptive to the plants and they recover quickly.
01.01.2022 SEASON UPDATE - LOWEST LEAF DIEBACK, RESCUING TRAPPED LEAVES AND FERTILISER PROGRAM. For us in Southern Tasmania, we are still in very early Spring with daytime temperatures between 12 and 14 degrees C and our early and mid season garlic just starting to transition from juvenile to adolescent stage. These means the garlic has now developed between 6-9 leaves, is just starting its rapid growth stage - its existing leaves are become longer and broader, new leaves are appearing,...Continue reading
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