We had a meal there (next post) and I learned one new word - alliophiles.
The photo below is from the pamphlet: The shop offers free tasting of many products . And there was a range which many Malaysias would like -
- Vampire PicklesBesides there were also Chutneys, Pickled Garlic & Mustards
- as well as an array of locally sourced & artisan produced products. One cannot be more spoilt than getting one's hands on those products. One can also order them on line.
The visit to the farm was really awe-inspiring for a garlic lover like me.
Perfectly formed Garlic all tied up for sale and display.
Farm house.
Another of the farm house on this property.
The entrance to the Garlic Farm shop - beautiful wooden frames matching the special concrete slabs.
The farm is owned by Colin and his wife Jenny. Their five children are also involved in the farm business. The farm offers a variety of activities for the visitor (farm walk and good meals).The interior decor of the shop is extremely natural and has a special healthy aura.
Special garlic with nicely handwritten labels. Garlic is not cheap!
Even the hay stacked under the tool shed needs to have its photo taken!!Splendid visit !!
6 comments:
strange how after 30 years, garlic gained it's rightful favour wirh people. 30 years ago, the Ang Mos and some "angmofied" Chinese turn their noses down on garlic. Now, every chef cooks with them.
Yes...this Farm was started 30 years' ago too....I still remember that many people used to be politically incorrect towards the Italians..."You garlic eating Italians!!"...now garlic is top stuff....and at 10 pounds per kg. too!!
How are garlic bulbs treated in NZ?
thanks for sharing. i like this post
Isn't it amazing that a whole farm is dedicated to garlic and for more than 30 years?? Respect.
i have to say that malaysians do take garlic for granted. back home we just take a handful of cloves and bang bang bang into the wok it goes. because garlic is so expensive, people literally use one clove at a time. a bag of galirc now lasts me at least a month
Dear Anonymous...it is true over here in malaysia we use garlic by the handfuls. Very often a pork dish I cook would need two or three whole bulbs of garlic!! I have even started to save my garlic in this way : fry the garlic until fragrant and crispy. Ladle the fried garlic up and keep in a bottle for noodles and garnishing. The oil already has the aromatics!! In this way you use your precious garlic in two ways or more!! Sometimes you can even scoop a bit of the oil and you have your garlic oil for your plain but tasty kampua or pasta......Cheers.
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