Happy freezing your bum off month, AKA- January! Some exciting news to share with you all...are you ready...go ahead, get ready...ok, here it comes... WE HAVE BLACK GARLIC!!! That's right ladies and gents, you have read that correctly!
How many of you are seriously saying "Awesome, best news ever! What the hell is black garlic?" Glad you asked :) Black garlic is our amazing garlic that has undergone the fermentation process. We have stuffed our proofers with our garlic and gently, very gently, raised the temperature to 140 degrees for 30-90 days. Black garlic has higher concentrations of nutrients, antioxidants and detox compounds. Whaaaaaaat?! The fermentation of the garlic also enhances the bioactivity which include anticancer, anti diabetic, antimicrobial, antiparasitic and many many more.
Here are a few answers to a few questions you may be asking if you are curious.
Yes, it is black. Our garlic ferments for a long, slow process which takes 1 to 3 months.
Yes, you can eat it raw OR cook with it. Recipe to follow :)
Yes, it is still good once you open it, BUT we recommend putting what you don't use immediately into the refrigerator where it will remain delicious for about a month.
Yes, it is sweeter and richer with a different consistency than our pulled garlic.
No, I am not kidding, this is a wonderful addition to your culinary practices.
Phew, I feel much lighter now that I have unveiled our January surprise!
Ok, ready for the fun part? Some ideas for using black garlic...woot woot.
1. Mash some cloves with soy sauce and chilies and make stir fry.
2. Puree some cloves with olive oil, oregano, balsamic and marinate your chicken or fish.
3. Dip some cloves into melted dark chocolate. Remember black garlic is sweet.
4. Blend with mayo and add to burgers.
5. Use as you would use roasted garlic, think toast, bruschetta, pasta, soup.
6. Eat raw!
And my FAVORITE that my family really likes is mixing about 2 heads of black garlic (peeled) with white wine, shallots and chives, sautéing in olive oil and tossing in some small pasta. Orzo and Farfelle worked best for us. We have played around with this so much. Sometimes I add a bit of cream and basil, sometimes I add oregano, truffle oil, and a touch of fresh lemon juice. My husband and kids love it.
I will be making black garlic powder this fall but will be selling the black garlic online if you are interested.
As always friends and family, we at Bear n' Wolf are here to answer any of your questions. We would love to hear from you with comments, suggestions or just to chat about your gardens!
Cheers to you trying new flavors, good health, kindness towards each other and PEACE.
A few pictures from our latest storm:)
Comments