Organic black garlic specialties set from L'Etuverie

1.19 kg/box

Organic black garlic specialties set from L'Etuverie

1.19 kg/box

Buy directly from the farmer. Without intermediaries.
Limited & seasonal harvest.
The farmer does (yet) not ship to:  United States
Specifications
Contents of the box: 1 box contains 1.185kg of organic black garlic specialties set
Variety: Messidor
1 x whole head of organic black garlic (6-8cm size of +/- 50g, PEFC cardboard box): can be eaten plain, or used in many sweet and savoury dishes (sauces, marinades, cut into strips, etc.)
1 x organic black garlic paste (60g, glass jar with recycled cane fibre label): a blend of 90% organic black garlic and 10% local organic sunflower oil; a creamy black spreadable paste with a sweet black garlic flavour, perfect for toast with cold cuts, cheese or by itself
1 x organic black garlic honey (250g, glass jar with recycled cane fibre label): mixed warm with our organic black garlic to obtain a subtle mixture that combines the benefits of the two products (80% organic honey and 20% organic black garlic); the sweet and delicate taste of black garlic and the smoothness of honey make it an ideal ingredient that will go very well with cheeses such as goat cheese and cream cheese
1 x organic black garlic mustard (150g, glass jar with recycled cane fibre label): made up of a mixture of 90% organic Dijon mustard from a traditional French mustard farmer, and 10% organic black garlic; a mustard of character, smooth, fine and strong, with its beautiful black garlic fragrance; it will go perfectly with your meats, potatoes or vinaigrettes
2 x organic black garlic beer (0.33l each, glass bottle): brewed by a Gersois friend; the black garlic is incorporated when each brew is boiled and fermented; a coppery colour, and a mellow, sparkling texture with a subtle, prune-like taste; malty and caramelised flavours, followed by black garlic flavours on the second palate; it can be enjoyed during a meal, or incorporated into dishes such as a stew
Organic farming certified by the European Organic Farming label since 2016
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
Alcoholic beverages warning
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Environmentalist
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Farmer 360
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Organic
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Family Farm
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Additional analyses
Nicolas Ricau
My name is Nicolas Ricau and I took over the family farm with my 2 brothers. I am responsible for the cultivation of garlic. The farm covers 40 hectares in the north of the Gers, in the Lomagne region, ideal for growing garlic. With my long-time friend, Fabien Candelon, we then transform white garlic into organic black garlic using a strict low temperature steaming and ripening process. For many years, we have wanted to promote local Gascon products, often processed far from our department (administrative division): indeed, although the Gers is very rural, we grow a lot but do not develop our products. We first thought of a vegetable cannery, but during a trip to Asia, we discovered black garlic and its taste and nutritional qualities. The Gers and particularly the north of the department, Lomagne, being famous for its garlic crops, we immediately made the connection and decided to create a sector to maximise the value and transformation of local organic white garlic into black garlic. I grew up on the farm helping my father as much as I could – we also raised cows 20 years ago. Before taking over the land from our father, my brothers and I, all had jobs in different sectors. I lived in Australia for 3 years, before getting homesick and returning to the southwest of France (Gers) to subsequently manage our father’s land - who still continues to help and advise us to this day. We wanted to integrate the CrowdFarming model for the very strong idea of sharing attached to it. We are looking for closer proximity to the consumer, and the idea of involving them throughout the cultivation and processing of a product that appeals to us. We want to promote products from local agriculture which are too often processed far away from production areas.
L'étuverie
The Grand Sauzens farm is a 42-hectare family farm which has been run organically for over 10 years. It is located in the north of the Gers, in the Lomagne region, where the clay-limestone soils are excellent and renowned for the cultivation of garlic. We grow so-called "autumn" garlic varieties, which we plant in November or early December. In order to preserve the quality of the seeds, we remove the heads that will be used for planting by hand. It’s a long and tedious job, but we prefer it to mechanical dusting which can damage the cloves. The carefully prepared cloves are planted at a depth of about 5cm, in soil properly prepared to accommodate them, and to offer the best possible conditions from the very start. Before planting, we apply organic fertiliser by hand to provide the phosphorus and potash that the garlic will need to take root properly. With the arrival of fine weather, from February onwards, it is important to monitor and control the grassing of the plot. Regular weeding is necessary for the yield and sizes to be correct, especially in organic farming. In addition to mechanical weeding, which we limit as much as possible for the sake of soil (to avoid compaction) and environment preservation, we regularly go through the field to manually weed the crop - we call them "clearing chores", there can be up to 10 people in the field - family and friends: it is a very pleasant moment. June is harvest time. Family and friends are again called upon, there are generally between 5 and 6 of us in the fields. We have a garlic plucking machine that we share with several other farmers. This machine pulls off the garlic scapes (with the stems) and binds them in bunches of about 15 to 20 heads. Then, we load these bunches with a tractor and trailer. Each person has their purpose; from the people who load the bunches onto the trailer to the tractor driver who has to manage the speed according to the rhythm, and also those who remain on the trailer and arrange the bunches in order to load as many as possible. Finally, it is a matter of unloading these bunches and stacking them on wires under the sheds, so that the garlic finishes drying naturally. 1 to 2 months later, depending on the weather conditions, the garlic is ready to be peeled and steamed. Our oven was custom built, according to our specific requirements since it was important to us to be able to monitor both humidity and temperature. Indeed, these parameters are constantly adjusted according to the hydrometry and natural conditions of the raw material. More specifically, we organise the peeled and carefully sorted heads on trays that we position in our oven - which contains up to 500kg of garlic per batch. We regulate the temperature and humidity, then we control the progress of the steaming every day using a trap door that allows us to access the batch without altering the steaming conditions. This enables us to constantly adjust the parameters in order to obtain fine and tasty black garlic, whose characteristics will be as stable as possible from one batch to the next. White garlic that does not meet our processing requirements will be sold in bulk on the farm, to resellers in open air or greengrocers. The white garlic residues (stems) will be composted for our vegetable garden. The black garlic residues (peel) are stored and will be used very soon for a new product. In addition to garlic, many crops are planted on the farm which is not irrigated: legumes, sunflowers, cereals. Three criteria are particularly important to us in the management of our farm: the variety of crops for a long rotation so as not to exhaust the soil, crops which are well-adapted to the climate of southwestern France and not very water-intensive (such as garlic), and finally, crops as close as possible to immediate human consumption (chickpeas, lentils, etc.). In order to further improve biodiversity, promote pollination and diversify our production, a few beehives were set up in May, near the lake which is the focal point of our farm.
Technical information
Address
L'étuverie, Cadeilhan, FR
Altitude
150m
Team
2 men
Size
42 ha
Cultivation technique
Organic
Irrigation
Dry
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