Barrington River Organic Farm

BROF GARLIC NOW BEING SERVED AT MUMU GRILL, CROWS NEST

2012-01-20T13:58:00.000+11:00

We are happy to announce that another Sydney restaurant is using Barrington River Organic Farm Garlic in their dishes:

MUMU Grill is Sydney’s only sustainable steakhouse and home of Sydney's first Jamon bar. In the heart of Crows Nest with a large alfresco area. MUMU Grill has become a haven of escape for visitors and locals alike. A large area allows the restaurant to provide a special experience for several large parties and intimate tables. More information on the restaurant can be found at

http://www.mumugrill.com.au/

JAMIE OLIVER'S ITALIAN RESTAURANT USING OUR GARLIC!

2012-01-11T09:32:00.002+11:00

Jamie Oliver's new Italian Restaurant in Sydney is using our amazing Barrington River certified organic (biodynamic) garlic in their Garlic Risotto! Thank you for sending us the image.

OUR BEAUTIFUL GRASS-FED CATTLE

2012-01-05T14:08:00.002+11:00

GRASS-FED BEEF IS MORE NUTRIENT DENSE THAN POULTRY

2012-01-05T14:00:00.000+11:00

New understandings of health and inflammation now reveal that grass-fed beef is significantly more nutrient dense than poultry. Please read this article to learn about the benefits of grass-fed beef. Learn more: http://www.naturalnews.com/034445_grass-fed_beef_nutrients_poultry.html#ixzz1iY5n5Swt

New Season's Garlic Crop Available Now

2011-12-09T14:54:00.001+11:00

Here's a link to our latest newsletter with information on purchasing this season's garlic

CERTIFIED ORGANIC GARLIC AVAILABLE FOR SALE 1ST WEEK DECEMBER

2011-11-18T14:45:00.005+11:00

Barrington River Organic Farm's 2011 garlic crop was harvested on 12 & 13 November and is now drying for a couple of weeks before being prepared for sale.

The price will be the same as last year: 1 kg $35.00; 500 gm $20.00; 250 gm $12.50, plus $5.50 p/h.

Wholesale enquiries welcome. Please contact us for pricing.

Turmeric Now Available

2011-08-16T11:33:00.005+10:00

We have a lovely crop of Certified Organic Turmeric available. Contact us if you are interested.

NEW CROP OF CERTIFIED ORGANIC KABOCHA PUMPKINS NOW AVAILABLE

2011-05-29T15:38:00.004+10:00

A great result - over 300 Kabocha Certified Organic pumpkins harvested this year!

Kabocha is a Japanese variety of winter squash. The word kabocha has come to mean a general type of winter squash to many English-speaking growers and buyers. In some cultures it is revered as an aphrodisiac. Kabocha is commonly called Japanese pumpkin in Australia and New Zealand. In Japan, the word kabocha may refer to either this squash or to the Western-style pumpkin.

It's popular for its strong yet sweet flavor and moist, fluffy texture, which is like chestnuts.

CHARACTERISTICS: Kabocha is hard, has knobbly-looking skin, is shaped like a squatty pumpkin, and has a dull finished deep green skin with some celadon-to-white stripes and an intense yellow-orange colour on the inside. An average kabocha weighs 1-1 ½ kgs but can weigh as much as 4 kgs.

It has an exceptional naturally sweet flavour, even sweeter than butternut squash. It is similar in texture and flavor to a pumpkin and a sweet potato combined. Like other squash-family members, it is commonly mixed in side dishes and soups or anywhere pumpkin, potato, or other squash would be. It is a common ingredient in vegetable tempura and can be made into soup.

NUTRITION: It is rich in beta carotene with iron, vitamin C, potassium and smaller traces of calcum, folic acid, and minute amounts of B vitamins.

RIPENING: When kabocha is just harvested, it is still growing. Therefore, unlike other vegetables and fruits, freshness is not as important. It should be fully matured first, in order to become flavourful. First, kabocha is ripened in a warm place (25°C) for 13 days, during which some of the starch converts to carbohydrate content. Then it is transferred to a cool place (10°C) and stored for about a month in order to increase its carbohydrate content. In this way the just-harvested, dry, bland-tasting kabocha is transformed into smooth, sweet kabocha. Fully ripened, succulent kabocha will have reddish-yellow flesh and a hard skin with a dry, corky stem. It reaches the peak of ripeness about 1.5–3 months after it is harvested.

Garlic Planting April 2011

2011-04-18T16:55:00.005+10:00

On a rainy weekend, 16 & 17 April, a team of seven planted out a new crop of garlic. As we are certified organic (Biodynamic) we planted on a "root" day, two days before the full moon. This crop will be available for harvest in November 2011. The beds had previously been prepared -- rotary-hoed, with blood & bone, wood ash and crushed oyster shells worked through the soil. After the planting the two beds were heavily mulched.

THIS YEAR'S GARLIC HAS SOLD OUT

2010-12-16T13:55:00.002+11:00

It was a record garlic crop this year. We have now sold out. Next year's crop will be planted in April and harvested in November 2011.

FIX THAT COLD WITH OUR BEAUTIFUL GARLIC

2010-11-19T11:05:00.002+11:00

To calm that cold, fresh, raw garlic is ideal: crush a clove and let it sit for 10 minutes (to increase the infection-fighting compounds), then swallow it with some honey or peanut butter. You don't have to chew it to get the benefits. Contact us to order.

THIS YEAR'S CROP OF GARLIC NOW AVAILABLE

2010-11-08T12:56:00.004+11:00

This year's crop of our beautiful, sweet, lovely-smelling garlic is now available. You'll taste the difference - ours is just harvested, dense and fresh. Grown on our 250 acre Certified Biodynamic farm at Barrington, NSW, on the Barrington River. If kept in ideal conditions (room temperature, in a wire basket), it should keep until next April. Some of the garlic in our drying shed is pictured here.

250 gm $12.50; 500 gm $20.00; 1 kg $35.00 - plus $5.50 p/h

PHONE 1800 225500 TO ORDER

WHOLESALE ENQUIRIES WELCOME

OUR NEW CROP OF GARLIC AVAILABLE END NOV 2010

2010-03-19T11:21:00.003+11:00

We are now out of stock of last year's crop of garlic.

We will soon be planting our next crop. This will be available for sale around the beginning of December 2010.

NEW - GARLIC MOUSSE

2010-01-28T12:08:00.000+11:00

ORGANIC GARLIC CREAM 185gm

Keep Refrigerated
Add to food after it’s cooked to maintain the health benefits of Udo’s Omega 3 6 9 Oil Blend.

We are now selling our Certified Organic Garlic in a cream spread. This concentrate is very versatile. However, as the cream contains Udo’s 3 6 9 Certified Organic Oil Blend you cannot cook it. (The Oil cannot be heated above 75°C for prolonged periods of time. You can expose the Oil to modest heat under 100°C for a short period of time without damaging the Oil’s delicate nutrients. The garlic cream can be added after cooking, to both enhance and carry flavour, while at the same time ensuring we meet our daily requirement for essential fatty acids.

Serving Suggestions:

· Add to mayonnaise, aioli and hommus
· Add to soups after they are cooked
· Spread on pizzas, bread, toast, wraps
· Spread on cooked meat, chicken, fish or tofu
· Brush kebabs after they are cooked
· Add to mashed potato & salad dressings
· Stir through pastas
· Use as a dip for char-grilled vegies

The only limitation is your imagination!

Ingredients: Udo’s 3 6 9 Oil Blend (Certified Organic) Garlic (Certified Biodynamic ACO) Australian Salt, Lemon Juice

Certified Organic BFA Garlic Now Available

2009-12-15T15:28:00.002+11:00

Available now for sale. Half kilo $20.00; 1 kg $35.00 plus $5.50 post/handling.

Wholesalers contact us for pricing.

September 2009

2009-09-12T11:27:00.003+10:00

One of our many new calves.

Some garlic from this year's crop

2008-12-01T16:55:00.001+11:00

New crop of garlic available early December 2008

2008-11-10T10:55:00.008+11:00

The garlic will be ready for sale in early December. If you are tired of the white, bleached, dry, imported Chinese garlic found in supermarkets you can now purchase beautiful, sweet, lovely-smelling garlic. You'll taste the difference - ours is home-grown, dense and fresh. If kept in ideal conditions it should keep until next Autumn.

As garlic is naturally a slow growing annual crop, it is only genuinely fresh once a year. The cloves are planted out in Autumn - they finally multiply to a new bulb for harvest in November. The garlic is then dried in the air to remove excess moisture and form its dry outer protective skin.

If the garlic is kept dry and reasonably well ventilated, this once a year crop, available from December, will keep for many months. It is however at its very best just after harvest.

Retail price: 1/2 kg $20.00; 1 kg $35.00 plus $5.50 p/h. This is our best-ever crop.

For wholesale enquiries please contact us directly.

DEVON CATTLE

2008-04-13T14:56:00.004+10:00

One of the young Devon bulls, April 2008.

OLIVE HARVEST APRIL 2008

2008-04-13T14:25:00.006+10:00

In early April we picked Frontaio, Leccino, WA Mission and Pendolino olive varieties. The Leccino olives were ripe and black and will be beautiful pickled.

The new beds were prepared for the garlic in mid April. The garlic will be planted out a week after the full moon after the Anzac Day long weekend.

2007-12-14T11:59:00.000+11:00

CERTIFIED ORGANIC BFA GARLIC FROM 2007 CROP NOW FOR SALE

This year's crop is now available. Wholesale price still $20.00 a kilo. Wholesalers phone 1800 225500 to order.

CERTIFIED ORGANIC BFA OLIVE LEAVES FOR SALE

2007-04-26T09:35:00.000+10:00

MAKE YOUR OWN OLIVE LEAF EXTRACT. 250 gm. Wholesale $15.00, RRP $25.00 (GST free).

Please contact us for wholesale pricing on bulk orders. Also ideal for use in cosmetics.

Introduction

2007-04-14T12:46:00.000+10:00

On 250 acres beside the Barrington River, our Certified Organic, Biodynamic farm, “Barridge”, carries approximately 45 head of Devon cattle, 1100 olive trees, a garlic crop, 100 Black Walnut trees and a small orchard.

The Barrington River flows down from the Barrington Tops - an unspoilt wilderness covering more than 1,200 sq km of land. The farm is located 19 km from the townships of Gloucester and Barrington and is an approximate three hour drive north of Sydney.

We fell in love with the property because of the beautiful Barrington River, the views over the Barrington Valley to the Bucketts and the fact that it had not seen any pesticides or herbicides. We also liked the fact that there was no home on it, as we wanted to build one using our design ideas and we wanted to be self-sufficient.

The farm was purchased in 1999. It had been used as a dry block for cattle. All that was on it was an old set of cattle yards and a bit of a track. The paddocks had been cleared to a certain extent, but they were unimproved and strewn with old logs, stumps, and rocks and they were covered in fireweed.

Since early 2000, each Spring and Autumn, Biodynamic Prep 500 has been sprayed over the paddocks. Thousands of hours have been spent manually picking fireweed over the past 7 years.

New fencing, new cattle yards, a cattle grid, and two kilometers of road have been added. A lot of work has been done to clear the paddocks and improve the soil.

We were fortunate to be able to purchase a small herd of Devon cattle from an organic property and we have leased a couple of bulls and now have a lovely herd which is growing year by year. This year we should be in a position to sell a number of steers.

In December 2000, the olives were planted in 45 degree heat. We have mainly Italian varieties - Frontoio, Leeccino, Pendolino and West Australian Mission and a small number of Giant Kalamatas.

We are Australian Certified Biodynamic, Producer No. 10089BD. We were fortunate to be granted our Biodynamic status in 2006, after 2 years in conversion.

We are members of the Hunter Biodynamic Group and the Exotic Farm Produce Group, Gloucester.

Our Vision

Our vision is that Barridge be a place of beauty, and a healthy environment for both animals and plants, where like-minded people can share all that the farm has to offer.

For more information or to purchase our Certified Organic products - olives, olive leaves, garlic or Devon cattle visit:

www.ntphealthproducts.com/brof

or phone within Australia 1800 225500