Growers

Two distinct phases in the lifespan of witlof have proved to be insurance against challenging times for Victorian grower George van Graas and his brothers, Robert, John and Edward.

Because we can keep witlof rootstock in storage year `round, we can respond to changes in market demand quickly.    

Two distinct phases in the lifespan of witlof have proved to be insurance against challenging times for Victorian grower George van Graas and his brothers, Robert, John and Edward.

The family business, Jet Fresh Produce Pty Ltd at Toolangi, only narrowly escaped the February 2009 Black Saturday bushfires which devastated nearby Kinglake and surrounds.

"We were within a hair's whisker of losing everything. As we were surrounded by natural bush which was devastated, hundreds of displaced wild bush ducks flew in and ate off three hectares of emerging crop. Then we had a major deer invasion and had to erect a 2.5 km electric wire fence," George says.

Jet Fresh has been producing witlof year-round since 1982 and has supplied to Perfection Fresh since 2000. It also produces redlof (red witlof), Jerusalem artichokes and flower bulbs.

"The first phase sees witlof roots grown from seed on raised beds. After a lengthy growing season, these roots are harvested, topped and tailed and chilled below zero where they go into dormancy," George says.

"During this time, the plant's sugars change into useable food value which prepares them for the second growing phase. Each week, we then thaw out some of these roots and place them in hydroponic trays and return them to a temperature controlled environment.

"In this second, and quick growing phase, dependent on all having gone well in the first - the roots then set new heads of leaves off the old crown. These new heads are harvested by hand progressively each week and the while cycle begins anew.

"Because we can keep witlof rootstock in storage year `round, we can respond to changes in market demand quickly," George says.

Serving Suggestion

Blanch whole witlof in water with a little lemon juice for about 10 minutes, drain and pat dry, wrap a slice of ham around witlof, lay on a tray, sprinkle over cheese and grill for 10 minutes.