NEW - GARLIC MOUSSE

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

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

Wholesalers contact us for pricing.

September 2009

One of our many new calves.

Some garlic from this year's crop

New crop of garlic available early December 2008

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

One of the young Devon bulls, April 2008.

OLIVE HARVEST APRIL 2008

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.