TRUGARLIC
Hey, can we eat this completely? Yes, fresh garlic is entirely fit for human consumption. The cloves of fresh garlic –larger than those of dried garlic- have a fresh and mild flavour. Also the green stalk, with its average length of 10 centimeters, is ideal in meals in which raw garlic is processed, such as salads.
Fresh garlic is a true tastemaker. The taste of fresh garlic is even slightly milder and juicier than that of dried garlic and this is particularly noticeable if the garlic is used raw. In addition, fresh garlic gives little or no odour of the breath and is easier to digest. Fresh garlic is something (extra) that makes all food tastier.
Whatever you cook or bake, always use some fresh garlic!
Eat it, love it!
TRUGARLIC
Hey, can we eat this completely? Yes, fresh garlic is entirely fit for human consumption. The cloves of fresh garlic –larger than those of dried garlic- have a fresh and mild flavour. Also the green stalk, with its average length of 10 centimeters, is ideal in meals in which raw garlic is processed, such as salads.
Fresh garlic is a true tastemaker. The taste of fresh garlic is even slightly milder and juicier than that of dried garlic and this is particularly noticeable if the garlic is used raw. In addition, fresh garlic gives little or no odour of the breath and is easier to digest. Fresh garlic is something (extra) that makes all food tastier.
Whatever you cook or bake, always use some fresh garlic!
Eat it, love it!
ORIGIN TRUGARLIC
ORIGIN TRUGARLIC
ORIGIN TRUGARLIC
THE GROWERS STORY
Sjaak Twisk and Bas Groeneveld, growers of TruGarlic.
THE GROWERS STORY
The organic farm of Sjaak Twisk is located in the province of Flevoland, the Netherlands. Amongst others, Sjaak grows beetroot, pumpkins, red and white cabbage, shallots, onions and also garlic, together with Bas Groeneveld. In addition to this agricultural business, Sjaak also has an organic fruit business and does he keeps cows for organic beef and milk.
“The garlic is naturally grown without the use of chemical fertilizer or pesticides. The manure of my cattle is temporarily stored and later on mixed with the soil so that it can serve as a breeding ground for the organic garlic. To prevent pests and diseases we maintain an extensive crop rotation. This prevents the soil from getting exhausted”, says Sjaak.
Bas explains how the planting and harvesting of the garlic works: “because of the climate in the Netherlands we already plant the garlic cloves in the autumn. During the winter, the roots grow and the clove forms a sprout. In the spring the garlic further develops and weed is removed from the field. If the garlic is fully grown by the end of June it can be harvested. A part of the stalk will be removed after which the product will be put in boxes. Once stored, the product is cooled as soon as possible in special cooling cells. Under ideal oxygen and temperature conditions, the fresh garlic can be stored six months.
In order to grow and process the fresh garlic, many human hands are needed. Because of this it really is a labor- and capital-intensive crop. After the harvest, while processing, the roots and a piece of the stalk of the garlic bulb is cut off. After this there is only a garlic bulb and a stalk of 10-centimeter (4 inches) left. Subsequently the garlic bulb is peeled. During the peeling the outermost skin is removed so that a beautiful white bulb and green fresh stalk comes through. Finally, the product is checked for defects, custom sorted and packed so that the customer receives the product as ordered.
| JAN | FEB | MAR | APR | MAY | JUN | JUL | AUG | SEP | OCT | NOV | DEC |
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Sjaak Twisk and Bas Groeneveld, growers of TruGarlic.
Sjaak Twisk and Bas Groeneveld, growers of TruGarlic.
The organic farm of Sjaak Twisk is located in the province of Flevoland, the Netherlands. Amongst others, Sjaak grows beetroot, pumpkins, red and white cabbage, shallots, onions and also garlic, together with Bas Groeneveld. In addition to this agricultural business, Sjaak also has an organic fruit business and does he keeps cows for organic beef and milk.
“The garlic is naturally grown without the use of chemical fertilizer or pesticides. The manure of my cattle is temporarily stored and later on mixed with the soil so that it can serve as a breeding ground for the organic garlic. To prevent pests and diseases we maintain an extensive crop rotation. This prevents the soil from getting exhausted”, says Sjaak.
Bas explains how the planting and harvesting of the garlic works: “because of the climate in the Netherlands we already plant the garlic cloves in the autumn. During the winter, the roots grow and the clove forms a sprout. In the spring the garlic further develops and weed is removed from the field. If the garlic is fully grown by the end of June it can be harvested. A part of the stalk will be removed after which the product will be put in boxes. Once stored, the product is cooled as soon as possible in special cooling cells. Under ideal oxygen and temperature conditions, the fresh garlic can be stored six months.
In order to grow and process the fresh garlic, many human hands are needed. Because of this it really is a labor- and capital-intensive crop. After the harvest, while processing, the roots and a piece of the stalk of the garlic bulb is cut off. After this there is only a garlic bulb and a stalk of 10-centimeter (4 inches) left. Subsequently the garlic bulb is peeled. During the peeling the outermost skin is removed so that a beautiful white bulb and green fresh stalk comes through. Finally, the product is checked for defects, custom sorted and packed so that the customer receives the product as ordered.
| JAN | FEB | MAR | APR | MAY | JUN | JUL | AUG | SEP | OCT | NOV | DEC |
| . |
