This Smoked Garlic from the Isle of White is partially cooked; expect it to keep 4-6 weeks from date of purchase. This is outstanding stuffed inside a roast chicken and slow cooked.
Here is a delicious smoked garlic dauphinoise recipe!
What Isle of Wight Garlic Farm Say:
We've been growing garlic on the Isle of Wight ever since Granny Norah planted those first few cloves in her garden over 50 years ago. We have spent all the years since exploring its history and origins, experimenting with the many different varieties here on "the Island" and creating many garlic infused products from chutney to beer and ice cream. Colin and Jenny (Mum and Dad) have even travelled to the mountains of Georgia and Kazakhstan (see the Garlic Farmer's Blog) in search of the "Mother of all garlic" and Colin continues to make garlic connections across the globe. Colin and Jenny's daughter Natasha has written three fantastic books on cooking with garlic and how to get the most of it's amazing health benefits. Their daughter, Josephine, runs the Garlic Farm Field Kitchen at events, shows and music festivals offering delicious garlic inspired grub to hungry festival goers. Their son, Hugo, looks after the farm's holiday cottages and yurts, as well as playing gypsy jazz guitar in his band, Cat Skellington who can on occasion be found playing in the farm restaurant. Natasha and her husband Barnaby now oversee the day-to-day business operations while Colin and Jenny remain actively involved in the business. The amazingly hard working and dedicated Garlic Farm team is growing with the business and reaches up to 70 people in the height of the summer season.