Morganics Farm was founded 4 years ago; perched on the north-facing slopes of Mt Canobolas, looking over the Towac Valley, the property is home to two-acres of organic garlic plus a range of organic vegetables and herbs.
And while we are slowly growing the range of products supplied from Morganics Farm, garlic is our true love and main focus.
We began growing garlic 20 years ago with some bulbs purchased from a health food shop. These original bulbs still form the basis of our output. The first few harvests were small and our entire production was either consumed by our own family or given away to friends. Whenever we did the latter, their feedback was wonderful. Everyone raved about the flavour of our organic garlic in comparison to the bulbs they had been buying in the supermarket. This positive feedback prompted us to keep increasing the number of rows we planted each year, and so Morganics Farm was born.
Our garlic is very much a labour of love. We are proud of its wonderful flavour and firmly believe in its many health benefits and medicinal properties; garlic is an anti-oxidant and plays a crucial role in the heart-healthy Mediterranean diet (which we try to follow).
The property sits on Mt Canobolas’s rich volcanic soil, at 1100-metres above sea level. We enjoy plenty of winter rain and snow followed by typically hot, dry summers. All of which the garlic thrives on. We believe it is a combination of the above that gives our garlic such a strong, wonderful flavour.
Being an organic farm, we use no artificial fertilizers, chemicals or herbicides, instead relying on a thick layer of lucerne mulch to keep weeds down. When necessary, we water from our own mountain spring.
The rhythm every year on our farm is naturally guided by the garlic crop. We plant in March, weed, feed (with fish products) and water until harvest time in November. We continue to explore the edible possibilities of garlic , this year we sold green garlic in September, garlic scapes (the flower head and stem) in November (see recipe section for garlic scape pesto yum) and then the real thing is harvested in late November. In the past we have left the flower heads (bulbils) to develop and these tiny garlic bullets ads instant oomph to frittatas, stir fries and salads.
The main variety we grow is a purple, hard-stemmed garlic. We are also building our stocks of a pearly white soft-neck garlic which is better for braiding (see picture below). Both pack an impressive flavour punch.
Both varieties have about 10-12 good sized cloves per bulb.
We are proud of the quality of our garlic and once you try it, hope you too will appreciate it's excellent flavour. Australian, organic garlic isn't just great tasting, it's better for you. Before entering Australia, all imported garlic is treated with methyl bromide, a toxic chemical that is definitely not something we should be ingesting!
Once harvested, our garlic is laid on racks in our cool, dark shed to cure for two to three weeks. Once trimmed, cleaned and cured; if properly stored it should last at least six months.