Monday, December 3, 2012

OUR BEAUTIFUL CERTIFIED ORGANIC GARLIC

BROF Garlic December 2012
Some of our staff have been sitting in the heat, preparing our new crop of garlic for sale. The smell is actually quite wonderful and we are all thinking about dinner tonight. Kathy just came in with this specimen, declaring it the "most beautiful bulb of garlic ever grown!" We certainly agree - do you?  If you would like to order please visit our online store http://ntphealthproducts.com.au/cart/What-s-New/ or phone us on 02 4997 2530

Tuesday, November 20, 2012

NEW SEASON GARLIC NOW AVAILABLE ONLINE

Now it's easier than ever to buy our Certified Organic garlic.  If you are tired of the white, bleached, dry, imported garlic found in Australian supermarkets you can now purchase our beautiful, sweet, lovely-smelling, and intensely flavoured garlic. You'll taste the difference - ours is home-grown, dense and fresh.
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 will keep for many months.
Available in 1kg, 500 gm, 250 gm and 500 gm plaits.  Whilst stocks last.
Here's the link to our secure online shopping cart
Please contact us directly for wholesale orders.

Wednesday, November 7, 2012

Where's the Organic Beef? How meat gets to your plate

Grass-fed and -finished cattle offer a cleaner, leaner meat. Both types of meat contain saturated fat, but grass-fed cattle produce meat with higher levels of omega-3 fatty acids and lower levels of omega-6 fatty acids in a healthier ratio than cattle fed grain.
 
A 2009 study compared the nutrients of grass-fed and -finished beef with standard grain-finished beef. Researchers found that grass-fed and -finished beef is lower in fat, and higher in beta carotene, calcium, magnesium, potassium, vitamin E, and the B vitamins thiamine and riboflavin
.
Grass-fed beef is higher in conjugated linoleic acid (CLA), a substance that research is showing may be a cancer fighter. Grass-fed beef is also lower in the saturated fats that have been linked to heart disease.
 
Seek out 100 percent grass-fed and -finished beef for the healthiest option. It takes longer to bring a grass-fed animal to full weight, hence the higher price. But it’s a price worth paying, both for your own health and the health of the planet.
 
Grass fed BROF Devon Cattle

Wednesday, October 31, 2012

FULL CIRCLE FARMING

Barrington River Organic Farm is Australian Certified Biodynamic (Certified Organic). What exactly is the story behind biodynamic farming?  This article by Angela Tufvesson of G Magazine outlines the differences between Biodynamic vs Organic and gives a very good understanding of the principles and advantages of Biodynamics.  Read more at this link ..

 Understanding Biodynamic Farming

Monday, September 24, 2012

FEATURE IN THE LAND NEWSPAPER MAGAZINE, OCTOBER 2012

Feature on Barridge in October 2012 issue of Farming Small Areas
Barrington River Organic Farm is featured in the current issue of The Land Newspaper's magazine, Farming Small Areas.  The article outlines the story behind our farm and our products.

Tuesday, August 28, 2012

HEALTH BENEFITS FROM GRASS FED COWS

Grass-fed beef, as its name implies, comes from animals that eat perennial grasses all their lives. In contrast, "Grain-fed" beef is what is most commonly sold in supermarkets. While all cattle are grass-fed at some point in their lives, conventionally raised cows spend the majority of their lives feeding on corn and other grains, typically in a confined feedlot.

So what's the big deal? Why is it so important to choose grass-fed when buying meat?

1. Grass-fed animals don't need the large quantities of antibiotics that feedlot cattle do.
2. Perennial grasses are better for soil.
3. Animals that are grass-fed their entire life are healthier--and their meat safer for you.
4. Grass-fed animals produce the right kind of fat.
5. The corn fed to feedlot cattle is fossil-fuel intensive and heavily subsidized.
6. Perennial pasture reduces flooding and pollution-laden runoff.
7. Perennial pasture is a carbon sink.
8. Modern grazing methods match the efficiencies of industrial-scale grain production.
9. Pastured animals are treated more humanely.
10. Grass-fed is more expensive.

Grass Fed Barrington River Organic Farm Devons
There is a great article at this link:
http://www.nrdc.org/living/eatingwell/top-10-reasons-eat-grass-fed-meat.asp

Tuesday, July 10, 2012

THIS YEAR'S GARLIC CROP GROWING BEAUTIFULLY





This year's biodynamic garlic crop is growing beautifully.  It should be ready for harvest around November 2012.

Wednesday, May 9, 2012

FOUR GREAT REASONS TO EAT ORGANIC, GRASS-FED BEEF

Humans are omnivores designed to use both animals and plants as food. Entirely removing one or the other can not only be detrimental to human health, but, if done on a mass scale, could even have environmental consequences.

Read the article at this link: Four great reasons to eat organic, grass-fed beef
Our beautiful organic grass-fed Devon cattle

Monday, May 7, 2012

HAND MADE CULTURED AUSTRALIAN BUTTER USING BROF GARLIC



Some Fancy Butters - Butterballs wrapped in Ortiz Anchoas, Mangrove Mountain Lemons, Barrington River Organic Garlic and a touch of Cayene Pepper
We are honoured to be partnering Pepe Saya by providing Barrington River Organic Garlic for Pepe Saya's Organic Butter. "Pepe is of like mind in his care of produce and in marketing directly to prime outlets. We are delighted with his choice of Victor Churchill Butchers shopfront in Woollahra as an exclusive outlet".

Barrington River Organic Garlic is also used by Jamie's Italian restaurant in Sydney. Jamie Oliver's organic criteria is probably the most stringent in the restaurant world internationally.






Friday, May 4, 2012

GARLIC INGREDIENT FIGHTS FOOD POISONING


Researchers at Washington State University have found that an ingredient in garlic is 100 times more effective than two popular antibiotics at fighting one of the most common causes of food poisoning.

The researchers say their work, which has been published in the Journal of Antimicrobial Chemotherapy, opens the door to new treatments for raw and processed meats and food preparation surfaces.

Dr Xiaonan Lu and his colleagues looked at the ability of a garlic-derived compound, diallyl sulfide, to kill bacterium when it is protected by a slimy biofilm that makes it 1,000 times more resistant to antibiotics than the free floating bacterial cell.

Read more at this link: Garlic ingredient fights food poisoning




Monday, April 23, 2012

NEW GARLIC CROP READY TO BE PLANTED

A busy weekend at the farm on the weekend, 21-22 April.  The garlic beds are ready to be planted out with approximately 40 kgs of garlic seed over the next two days.  The crop will be ready for harvest in November 2012.

Sunday, April 1, 2012

GARLIC BEDS BEING PREPARED FOR PLANTING FROM 23 APRIL 2012

Work is being carried out preparing the new garlic beds at the farm.  After consulting the Biodynamic Calendar the garlic will be planted from 23 April onwards.

Friday, January 20, 2012

BROF GARLIC NOW BEING SERVED AT MUMU GRILL, CROWS NEST

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/

Wednesday, January 11, 2012

JAMIE OLIVER'S ITALIAN RESTAURANT USING OUR GARLIC!

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.