MANY chefs like to grow a small amount of fresh produce to feature on their menus.

But Tim Wyatt found he loved the freshness and taste of his produce so much that he went a step further.

    AT A GLANCE
  • Who: Deri-Anne and Tim Wyatt
  • What: garlic
  • Why: small but intensive
  • Where: Daylesford
  • Report: GAIL THOMAS

After working as a chef for 10 years, he and partner Deri-Anne, who also had a background in food, established the Angelica Organic Farm at Glenlyon, near Daylesford, in 2006.

The pair now work on the 2.7ha farm from spring to autumn and work off-farm during winter.

"Our interests in growing, cooking and eating - and a desire to grow commercial crops organically - inspired us to start the farm," Deri-Anne said.

"We are working towards purchasing a larger property and expanding the farm as soon as possible, but we never intend to be other than what is considered to be small scale."

The couple grow what they personally enjoy and as garlic is one of their favourites it has become their main crop.

The local climate of long, cold, wet winters and fertile volcanic soil is ideal for premium-quality garlic, which grows from April to November-December.

The Wyatts have planted two varieties: red rocambole and white Californian.

Red rocambole is a "hardneck" early variety with a rich, strong flavour and single circle of good-sized cloves and is prized by chefs.

White Californian is a "softneck" late variety, also with good flavour but which is later harvesting and stores for longer in the cooler months.

The downside to the Californian is that it has cloves that are random in number and size.

"We chose to grow both hard and soft necks because we wanted diversity and also to work towards extending our garlic availability for as long as possible," Deri-Anne said.

"We are still experimenting with other varieties of each type when we can get quality new stock to trial."

Garlic has an eight to nine-month growing season and is then dried and cured for about a fortnight before being trimmed and cleaned ready for sale.

Deri-Anne said garlic grew best in higher altitudes and/or cold climates.

"Our garlic benefits from our very fertile soils plus green manures and compost," she said.

"Garlic needs to be kept well watered, but not sodden or allowed to dry out, and as weed free as possible.

"It can be particularly subject to fungal disease if not looked after, if crop rotations aren't well spaced and if post-harvest care isn't diligent."
 
The Wyatts weed mostly by hand.

They say their customers are eager to find decent Australian garlic with full flavour and free of chemicals.

"Some people prefer the rocambole because it doesn't have the little cloves, which are fussier to peel and also its purply-red skin has good eye appeal," Deri-Anne said.

"Sometimes people think the coloured-skin garlic is 'proper' garlic, which hasn't been sprayed and bleached, however there are many varieties that are naturally white and silvery white."

The Wyatts also grow a range of seasonal vegetables and herbs mostly during mid-summer through to autumn-early winter.

Culinary herbs include parsley, sage, rosemary, thyme, oregano, basil and mint and sometimes coriander and dill.

Seasonal vegetables include rocket, lettuce, tomatoes, many heritage varieties of tomatoes and beetroot, rainbow chard and silverbeet, zucchinis and zucchini flowers, cucumbers, peas, beans, broccoli, potatoes,  artichokes and shallots.

"In general, we aim to sell directly to our customers to ensure they get the best price and quality and we get the best returns," Deri-Anne said.

"We have an online garlic shop and also sell our produce at farmers' markets, to restaurants and to some small shops in the Daylesford-Macedon region and also a couple of shops in Melbourne.

"One of the best things for us was winning a gold medal in the delicious 2010 produce awards, which recognised growers of premium produce.

"It reinforced our belief in what we are doing."