Available now! Our fall 2020 batch of black garlic is ready – see below for order details!
Limited release, small batch black garlic, proudly grown and made on the Sunshine Coast of BC. See below for garlic varieties and bulb sizes. Please email us with your order and let us know how many bulbs and which varieties and sizes you’d like – we’re pleased to offer no contact porchside pick up at our home/farm in Halfmoon Bay, payment via e-transfer, to pottersblackgarlic@gmail.com. Shipping may be available on request.
Pricing for all varieties: small bulbs are $5, medium bulbs are $7, and large bulbs are $9.
Let us know in your email: which variety or varieties of black garlic you’d like, how many bulbs, and which size(s) of bulb. We’ll include the order total and pick up information in our confirmation email. pottersblackgarlic@gmail.com
CHESNOK RED
The flavour profile of Chesnok Red is sweet, with a distinct but subtle smokiness. A personal favourite here at Potter’s! Small, medium and large sized bulbs available.
MUSIC
Big flavour here with Music, the sweetness and smokiness you’d expect from black garlic, with strong notes of both molasses and berries. NOTE: MUSIC IS NOW SOLD OUT.
SPANISH ROJA
Spanish Roja is fruity and sweet, and slightly firmer in texture than the other varieties, you can pop these cloves in your mouth like candy – we do! Small, medium, and large sized bulbs available.
RED RUSSIAN
Red Russian makes a classic black garlic. Bold and intense, with a complexity that gives the flavour good balance. Small, medium, and large sized bulbs available. Very limited quantities.
AGED BLACK GARLIC
Something new this year, aged black garlic! Beyond the low heat cooking and resting process, this black garlic has had the luxury of time, aged and cured for six months – it’s a wonderfully complex and beautifully layered flavour. Still spreadable, smoky and sweet, but with a certain extra something! Spanish Roja and Chesnok Red available, all the same size (medium/large), $10 per bulb.
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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/
