ALL STOCK NOW SOLD OUT
2016/17 season is now upon us and the garlic is looking good.
Harvest will commence the end of this month. Oriental Purple will be ready for dispatch mid November and the Russian early January.
Order now so you don’t miss out!
Rochford Organic Garlic has been in operation since 1989, with organic status since the beginning of 2001.
The organic farm is situated just north of Tenterfield in the renowned wine, fruit and vegetable belt of the New England ranges in Northern New South Wales.
The proprietors, Dick and Dora Rochford emigrated to Australia from Ireland in 1975. Featured in:- Small Farms Magazine 2009 Border Living Magazine 2010 Transition Farms 2010 a book written by Award winning farmer & author Bev Buckley. Featured on Sydney Weekender 2013.
Last year we launched our cold smoked garlic and we had a great response from customers. The question has been asked “how best to use it?” We were quite surprised how the smoking process really enhanced the flavour of the Oriental Purple and the Giant Russian in particular.
We have always found the Russian very mild and don’t eat it much, but we are now hooked. It becomes a very versatile product – sliced into salads or used as normal.
Cold smoking is quite a long process taking about 3 days or more. This involves keeping a good constant supply of smoke. The temperature in the smoke house must not get too hot and risk cooking the garlic, so a constant vigil is important.
Because of the time factor and the long process involved we only operated the smoke house at the end of each month last season. This year we may have to smoke garlic every fortnight to meet the demand.
The smoked garlic proved a real winner for gifts last season, with its gorgeous copper brown colour enhancing its appeal.
Specialising in 2 varieties of organic garlic
1) Organic Oriental Purple
2) Organic Giant Russian or Elephant Garlic
What makes our garlic special?
a) Quality bulbs
Renowned flavour due to severe cold winters
Easy to peel large cloves
A combination of three cultures:
a) Oriental Purple, sourced from the cold highlands of Northern China in the early 1990s.
b) Giant Russian, sourced from an old German family garden in Tenterfield, dating back to the early 1900s.
2) Both varieties grown in the cold Highlands of Tenterfield, Northern NSW (as low as –12 ° )
3) Has a particular Irish flavour – using traditional Irish farming methods.