More black garlic on the way in just a few weeks – early October 2020 – so watch this space for updates!
If you’re new to black garlic, it’s cooked over a low and slow heat, with nothing added, until it’s soft and spreadable, with an irresistible sweet/savoury flavour. It’s like nothing else you’ve ever tasted! Simply spread on a cracker, added to pasta, salads, endless options. Wherever you might use roasted garlic you can use black garlic too – just expect a much more intensely complex and rich flavour experience!
A few storage tips: ~ Black garlic keeps for ages and is just fine out on the counter, though once you uwrap the bulb it will stay fresher longer kept in a jar or plastic bag in the fridge. You can unwrap black garlic just as you would raw garlic, difference here being that black garlic cloves are soft and spreadable ~
Here’s a bit more about us and our black garlic:
A sweet balsamic flavour? A savoury molasses? It’s challenging to describe the decadent taste of black garlic – when most people first try it, they simply say “wow!”
We’re Mike and Susan, and we’re proud to grow and make our delicious, organic, and homegrown black garlic with great care and attention. We feel sure you’ll love it!
We’re growing four varieties of garlic to be harvested in the summer of 2020, all of them being hardneck garlic – the ever popular Red Russian, and Music, as well as the somewhat harder to find Chesnok Red and Spanish Roja. Each variety has it’s own unique flavour profile. Fantastic for eating fresh, but they become even more complexly layered in taste once we harvest the bulbs and make them into our black garlic.
Here’s a great post about Potter’s, via the Coast Culinary Collective – we love their passion for fine local food! https://coastculinarycollective.ca/it-mustve-been-something-we-ate-part-1/
