Wickedfood Earth Farm garlic has become a highly sought-after product in South Africa, because of its high quality. We supply direct to consumers through our on-line shop, and to leading organic and health shops, as well as supplying organic and heirloom garlic seed stock to growers.
We grow 5 different varieties commercially, all with their unique flavour profiles, from hot and very pungent, to sweet and mild. We are always on the lookout for different varieties, and in 2018 trailed a further 13 varieties.
During the 2019 season we planted 16 different varieties of garlic to see what would grow best in our area. We harvested 5 varieties for commercial distribution. Our Wickedfood Earth Egyptian Pink Garlic was harvested in mid October, then cured it for 2 weeks, before packaging and distributing. The remaining garlic varieties (see below) were harvested from early to mid-November to early January, ready for distribution from mid to end November. This stock of garlic will have a shelf life to, at least the end April 2020, but we hope to sell out well before.
We know we have a great quality organically produced product. With the growing of our garlic, as with all our produce, we apply a holistic approach to farming, following the principles of organics, and permaculture. We make all our own compost and do not use pesticides, fertilizers or genetically modified seed stock.
During the 2019 growing cycle we had a lot of challenges to overcome, the greatest of which is that our main borehole dried up completely early in winter 2018. Fortunately we have a backup borehole with a windmill, so we can also claim that our garlic has zero carbon footprint while growing. It is a great concern that with the ongoing drought and shift in rainfall patterns, attributed to climate change, water is becoming a major issue in food production, the effects of which are certainly starting to come to the fore. In our valley alone, all the boreholes are yielding significantly less than 3 years ago, with more than 50% having dried up or becoming unreliable.
In an effort to expand our range of garlic, in 2019 we grew 18 different varieties of garlic, 5 of which we have significant numbers of. The remainder will be carefully assessed for possible future commercial cultivation.
The 5 varieties available from Wickedfood Earth Farm are:
- Wickedfood Earth Egyptian Pink (±16 cloves per head @ R16 per head) – a medium clove garlic, the most pungent variety that we grow. This is our flagship garlic that we have been growing for the past 10 years. Over the period we have selected the very best seed to propagate from which has resulted in a high quality garlic. It has a wonderful flavour and texture. If you like a stronger flavoured garlic then this is the one for you.
- Wickedfood Earth White (±12 cloves per head @ R25 per head) – specially bred over the last 7 years at Wickedfood Earth Farm from a classic French garlic, with a large squat clove. It is easy to peel, with great mild flavour and pleasing floral aroma.
- Giant or Elephant Garlic (±4 cloves per head @ R13 per 2 heads) – Giant Elephant garlic is not actually a garlic, it is a member of the leek family that looks, tastes and behaves like a garlic. A mild flavoured garlic much favoured as it’s easy to peel and produces impressively large cloves.Perfect for eating raw in salads.
- Tuscan Garlic (±11 cloves per head @ R15 per head) – A short squat cloves, easy to peel and have a wonderful aroma and flavour. Originating in Italy, this is a traditional Italian cooking garlic, great for replicating authentic Italian cuisine.
- Eastern Porcelain Garlic (±10 cloves per head @ R25 per head) – Large and typically all white, hence the name Porcelain. It leans toward the hot and slightly aggressive in flavour. Cloves are on the large side with a few per bulb, a good choice for those who like copious amounts of garlic with little peeling. Porcelains have among the highest yields of allicin, the sulfur compound most associated with garlic’s therapeutic properties.
- Mixed pack (a selection of cloves from all the above @ R40 per pack)
Where to find our garlic
At Wickedfood Earth Country Cooking School we only use our organically grown garlic, both in our cooking classes as well as in the various preserves, relishes, chutnies and sauces we produce. The Cooking School team finds that it has a far superior flavour to most of the conventional garlic available on supermarket shelves.
Butterflied leg of lamb
By butterflying meat, it helps it to cook quicker and more evenly as well as giving a greater surface area for the marinade to have an effect on. This Spanish-inspired dish, with a garlicky Salsa verde is a favourate at Wickedfood Earth Country Cooking School. It works equally well with shoulder, chops or fillet. A boned leg of lamb can also be cubed, marinated and grilled on skewers. It can either be cooked in the oven, on an open braai, or in a kettlebraai. Serve with boiled potatoes, or a potato salad and roasted butternut, cole slaw or green salad. Also great in rolls or pita breads. More…
Green Garlic What It Is And How To Cook It
Around this time of early summer, green garlic comes into season at Wickedfood Earth. Green garlic or spring garlic is the young version of the garlic, before it divides itself into separate cloves. More….
Garlic Bread – click here
Other Recipes – click here