Garlic

**LandyAndy** · 1st June 2008, 08:41 PM

Hi Brains trust.
Any ideas on how I can market/sell my extra garlic???
Over the last 15 years Ive been growing a Garlic strain thats both quite large in clove size(ie 2" thick and 3" tall per clove in my best breeding stock) and quite mild in pungency.Its real nice and suits pickling.Like eating slices of pickled onion,but its Garlic

Real nice in any dish that likes fresh garlic.
Ask CraigE,I was so impressed with his daughter eating raw cloves I sent her some to grow.A few other WA AULROians have been treated to a taste of my Garlic.
Ive got lots just poking their heads up,like 2 fertiliser bags worth of cloves worth,actually 1000s of individual plants,just spent 2 days hand weeding them.Not totaly organic,I do use purchased NPK fertiliser,but no chemical sprays.Wont be ready till december.
Looking at quiting 50% of the crop.
I have posted cloves legaly up to Derby several times to a good mate to use with his favorite Barramundi recipe,and down to Esperance for CraigEs daughter,unsure wether I can post out of WA.
Its a project Ive worked on for a long time,perhaps this year I may be able to profit from it.
ITS MUCH BETTER THAN THAT IMPORTED GARLIC THAT ONLY SEEMS TO BE AVAILABLE THESE DAYS.
Andrew

**disco gazza** · 1st June 2008, 09:05 PM

Hi LandyAndy,
I'll be glad to take some off your hands.But I'm in NSW,so dont know whether you can post it over or not(I'll look up the agri site tomorrow to see if its possible or not).
Love the stuff.....

Everytime I get up close,nattering to a mate of mine,he always tells me off cause of my garlic breath,but it doesnt bother me....hehehehehehehe.

My local fruit/vege supplier has just got in some fresh garlic,you can definately tell the difference between fresh and the imported chinese junk that everybody sells.

cheers
gazza
92 disco tdi

**29dinosaur** · 1st June 2008, 09:22 PM

What's in garlic that puts my teeth on edge? Maybe middle age periodental disease, but I love garlic but it doesn't like me?? Have tried a the australian version vs the chinese and the oz is much nicer

**cartm58** · 1st June 2008, 10:30 PM

Andy

count me in for some garlic chinese stuff is flavourless

Just NOR so no problems l can work on site at collie at moment during week so can call in and collect if lm still there when harvest ready

Use Garlic every day, quickest method of getting it ready for cooking is putting it in mocrowave and zapping it for 20 25 secs heats oil up and loosens skin and great then to cook

d@rk51d3 · 2nd June 2008, 07:31 AM

Originally Posted by cartm58

Andy

count me in for some garlic chinese stuff is flavourless

Not to mention that it's often grown in raw, untreated, human effluent.

**Sprint** · 2nd June 2008, 08:47 AM

its good fertiliser!

**feral** · 2nd June 2008, 08:54 AM

Originally Posted by d@rk51d3

Not to mention that it's often grown in raw, untreated, human effluent.

Originally Posted by Sprint

its good fertiliser!

Oh gawd.......no........another debate

**waynep** · 2nd June 2008, 08:56 AM

Ship it over here to Vic - Oz garlic goes for about 5 times the price of the Chinese stuff.
We go through a whole "bulb" a week at home.

-try roasting it - goes sweet as.

**Ace** · 2nd June 2008, 09:24 AM

do you have farmers markets near by Andy?

You could sell it on ebay, im just not sure if there are regs for posting it into other states with quarantine laws etc. Its an easy product to market online because it keeps for ages and would be fine in the mail for a day or two. Good garlic is hard to find so people will buy it, especially if you sell it cheap enough in larger quantities.

**Timmo** · 2nd June 2008, 03:24 PM

At a little restaurant in Japan recently, and one of the signature entrees was a whole deep fried garlic bulb served with miso paste. The guy there kept referring to it as "chinese viagra". Really yummy, not overpowering - sounds like your garlic would be ideal for that.

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