Adopt a garlic plot from "L'étuverie" in Cadeilhan (France) and receive your harvest in the form of organic black garlic specialities at home. Nicolas will take care of your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.
Adopt a garlic plot (0.2m²) that we cultivate under the Organic Farming regulations of the European Union since 2016. White garlic is an annual plant. It has been in use for 5,000 years and originated in Mesopotamia. The Lomagne region (northern Gers) has long been an ideal region for growing garlic. In fact, white garlic from the Lomagne region was introduced by the Gauls who found the ideal soil and climate for its cultivation on this land. It is sown in November and harvested in June, then it needs to dry for a few weeks. Garlic is grown in light, well-drained soil. The clay-limestone soils and the climate in Occitania suit it perfectly. In order to obtain optimal product quality, we select white garlic with a 6 to 8 calibre (60 to 80mm per head), which explains why we cultivate Messidor varieties: they are well-adapted to the local Lomagnol terroir and grow to a good size. Black garlic is believed to originate from Japan, discovered in 1999 thanks to Professor Jin-Ichi Sasaki while processing ordinary fresh garlic by controlling and adjusting temperature and humidity. It is a browned white garlic, the result of a non-enzymatic low-temperature browning reaction (60 to 80°C) in a steamer. Black garlic is a refined and surprising product, it is totally natural and results from a long process of low-temperature steaming. When it is ready to be processed, a head of white garlic weighs 80g on average, then it spends 2 to 3 weeks in a steamer, its temperature and humidity are constantly controlled. At the end of the steaming process, our black garlic will have lost almost 50% of its water, it will be refined at room temperature for 3 weeks in order to develop all of its aromas and unique flavour. It is cooked at a low temperature which caramelises the garlic’s natural sugars. Organic black garlic contains a high concentration of antioxidants and vitamins. Last October, our organic black garlic won 2 Prizes at SIAL Paris 2020: ● ORGANIC & WELL-BEING Grand Prize ● SPECIAL JURY Grand Prize Many restaurants and chefs already trust us and use our black garlic in their kitchens. Each garlic plot bears an average of 1kg of organic black garlic specialities per season.
Each season we will send you a box with: 1 x __whole head of organic black garlic__ (6-8cm size +/- 50g, PEFC cardboard box) 1 x __organic black garlic paste__ (60g, glass jar with recycled sugarcane fibre label) 1 x __organic black garlic honey__ (250g, glass jar with recycled sugarcane fibre label) Black garlic can be eaten plain, or used in many sweet and savoury dishes (sauces, marinades, cut into strips, etc.) It infuses very well in milk or fresh cream for your pasta, risotto or mixed in your soups or mashed vegetables. For dessert, it pairs very well with chocolate, you may also try black garlic ice cream! Our organic black garlic paste is a mixed blend of 90% organic black garlic and 10% local organic sunflower oil. It is perfect on toast with charcuterie, cheese or on its own. It can also be easily incorporated into your vinaigrette or aioli. Our honey is also local, it is mixed warm with our organic black garlic to obtain a subtle blend that combines the benefits of both products (80% organic honey and 20% organic black garlic). It will go very well with goat and fresh cheeses. It’s an excellent condiment or glaze for your meats as well as your desserts such as gingerbread. The products have a shelf life of 18 months. They can be stored at room temperature, or for the whole head - in the vegetable drawer of the refrigerator to preserve its soft texture. The ingredient list as well as allergen information can be downloaded from "Additional Analysis".
When will you receive it?
The garlic harvest takes place in early summer, and the first steaming operations start in August, when the white garlic is sufficiently dry. The first batches of black garlic are therefore available in early October. We adapt our steaming methods according to the moisture content of the raw material.