GARLIC season is well underway at Elmswood Farm.
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The 10,000 acre property at Gundy produces what is a rarity these days – Australian chemical-free and organic garlic straight from the soil to your table.
Purchased by Phillip Adams and Patrice Newell in 1986, the property also produces olive oil, beef and honey.
However organic garlic production is no easy business. It is very labour intensive and requires a slow and steady process of growth through winter and harvesting in the warmer weather.
And, it’s a procedure that Patrice Newell said has been a whole community effort.
“It’s been the busiest season we have ever had at Elmswood Farm,” she said.
“It is also our 10th anniversary crop this year – and we have produced five tonnes of garlic!”
The garlic is packaged in a good portable size and retailed through Patrice Newell’s online business.
“Right now we are clipping all the garlic ready for sale,” she said.
“There is a lot of hand production involved in the process and we use garlic tables that are based on a wool table.
“All of the skins of the garlic fall through the table.”
Ms Newell said she reached out to the Upper Hunter Men’s Shed to make the tables which have been essential for preparing the garlic.
“I just rang them up and they gave it a go,” she said.
“I brought in one of my original tables into the Men’s Shed and they made it from that – I was absolutely thrilled and really loved it,” she said.
Patrice, who is also the president of the Hunter Olive Association, said the climate and soil quality in the Upper Hunter is perfect for producing top quality natural garlic.
“I think I’m the only person in the Upper Hunter not complaining about the dry weather at the moment,” she said.
She stressed the importance of the organic sector and sustainable farming for the future of agriculture.
“When you get a drought it’s just shocking to witness what has happened to the land,” she said.
“This is why biodynamic farming is so important.”
“In Australia, good quality garlic is rare and what you find in the local supermarket is normally imported.
“While fresh organic garlic is only available at certain times of the year, I am looking at ways to preserve mine so that I can sell it all year round.
“Whether that be through fermentation, freezing it or storing it in vinegar.”
Find out more about Elmswood Farm at https://www.patricenewell.com.au/