Blog

2016 Young Grower of the Year

YGOTY 16Andrew Hutchinson from Wilcox was awarded the Young Grower of the Year title last night (20th July) after two days of challenging exercises including participating in a Leadership panel discussion and presenting two speeches. He successfully competed against the 4 regional fruit grower winners to take out the tittle. Young Grower of the Year is an annual competition run by Horticulture New Zealand to find the best young fruit or vegetable grower in the country. The focus of the competition is to give young people working in the industry recognition, develop their skills and foster individual young grower leadership. Andrew won 3 of the 4 categories, Best Practical Skills, Best Business Skills and the Innovation Award. Andrew will now go on to contest the Young Horticulturist of the Year in November. Wilcox was well represented at the awards, with last years winner Hamish Gates carrying out the MC duties for the evening.

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Friends of Wilcox

Goodness always tastes better with Wilcox

Slide 1 Planting Ohakune Slide 2

Wilcox started growing potatoes and onions in the volcanic Pukekohe soil in the early 1930’s.

Now, four generations on, we’re still growing the most delicious varieties of potatoes, onions, and carrots in the most fertile areas all over New Zealand.

It’s what we do to bring the best tasting goodness to your table every night.

Seasonal Focus

  • Red Jackets

    Red Jackets

    Red Jacket potatoes have a distinctive red skin and delightful golden flesh. The red skin contains beneficial anti-oxidants and the golden coloured flesh is high in nutrients, including vitamin D. Red Jackets come washed and ready to cook, with no need to peel. Distinctive lenticels give a unique appearance and leaving the skin on adds to the flavour as well as making meals look great. Red Jackets are very versatile; great for baking and roasting. When they are baked the starch converts to sugars, which delivers a sweet nutty flavour. However, they also hold together well for mashing and boiling. Gentle cooking is recommended to bring out the special fluffy texture. They are a winter potato, only available from April through to October.