Sadly here we are again in lockdown at Alert level 3, with our back to normal not so "normal". But we are still open and sending out food to people all around New Zealand. You can still save 5% on your next order - just use the code Kiakahakai. Stay well and be kind.
Garlic is traditionally planted on the shortest day of the year, and harvested on the longest day of the year. We plant and harvest our garlic later in August/September because over time the varieties we use have adapted to New Zealand conditions. Garlic grows from a clove which dies over the course of the growing season, leaving in its place a shoot which in 6 months time becomes a bulb. Marlborough’s sunny but chilly winter conditions give garlic an ideal opportunity to grow well. Our raw Marlborough garlic has a strong, pungent and slightly heated taste. A lot of people will associate garlic with having a strong, spicy flavour that mellows and sweetens when cooked. While cooking softens the flavour, roasting gives garlic a well-balanced nutty flavour. Sweet and liquoricey are words not often used to describe garlic. Nor are palatable, non-stinky and a snack option. Enjoy on a cheese platter, as a topping on a pizza, or fold into a butter for your finest steak. Our garlic noir is in all good supermarkets and foodie stores around New Zealand. This is a cooked product and NOT suitable for seed.