“My pick this week is garlic. The product is not Australian because it is now getting too late for Australian garlic, and any still lying around will be very much at risk of either shooting or being rotten inside.
The new season Australian product is still 2 to 3 months away from starting. The importers have misjudged the market and the whole of Australia is chronically oversupplied with Argentinian product.
They say it is an ill wind that blows no good, and the good this week will be a bargain for our customers, below the importers' cost. Harris Farm is going to try to quit this product in the next fortnight as there will soon be Mexican garlic arriving, and then Spanish just behind that and these all need to be sold before the new season Aussie gets underway.
The garlic is good and is around one-third of last week’s price. Look for an absolute bargain tomorrow in all our stores. My tip is to buy a few weeks' worth!’ - David Harris
HOW TO PICK
Pick large, plump, firm, and dry heads.
HOW TO STORE
Store in a cool, dark, and well-ventilated place. Good quality garlic should keep for some weeks.
