Adopt 0.25m² of a garlic plot from "L'étuverie" in Cadeilhan (Frankrijk) and receive your organic black garlic assortment box at home. Nicolas will take care of your adoption and take its picture. You will also 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: Although your adoption will be renewed automatically, you will always be informed in advance and may decide to cancel your adoption at any time as long as the preparation has not yet begun.
You adopt 0.25m² of a garlic plot from our farm in Cadeilhan (Frankrijk). The cultivation here is certified as organic by the European Union as of 2016. White garlic is an annual plant. It originated in Mesopotamia and has been cultivated for 5,000 years. 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 is 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, it was 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. In October 2020, our organic black garlic won 2 prizes at SIAL Paris 2020: ORGANIC & WELL-BEING Grand Prize, SPECIAL JURY Grand Prize. Then in 2021 at the Innovafood competition, it won the prize of the best innovation Coup de coeur du chef (“Chef’s Favourite”); and in 2022, the 3rd place at the NatexBio competition. Many restaurants and chefs already trust us and use our black garlic in their kitchens. Your adoption produces an average of 0.5kg of organic black garlic each season. With this amount we can produce around 0.6kg of organic black garlic assortment box.
Each season we will send you a box with: 1 x __Whole head of organic black garlic __(6-8cm size of +/- 50g, PEFC cardboard box) 1 x__ Organic black garlic paste__ (60g, glass jar with recycled cane fibre label) 1 x __Organic black garlic honey__ (250g, glass jar with recycled cane fibre label) 1 x__ Organic black garlic mustard__ (150g, glass jar with recycled cane fibre label) 1 x__ “Coup de pouce” tea infusion__ (50g, cardboard cylinder) 1 x __“Jeunesse” tea infusion__ (50g, cardboard cylinder) Under its white or slightly tinted skin appear black pods with a subtle and sweet taste and a melting texture. __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! 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. Our organic __black garlic paste __is a blend of organic black garlic and local organic sunflower oil. A creamy black spreadable paste with a sweet black garlic flavour, perfect for toast with cold cuts, cheese or on its own. It can also be easily incorporated into your sauces, vinaigrette, aioli, etc. The __honey__ also comes from the region (one part comes directly from our farm and is harvested by my beekeeper wife, and the other part comes from a friend, who is a beekeeper from the region), and this is mixed warm with our organic black garlic to obtain a subtle mixture that combines the benefits of the two products. 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. Excellent as a condiment or to season your meats, as well as desserts such as gingerbread. The __mustard__ is also made up of a mixture of organic Dijon mustard from a traditional French mustard farmer, and 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. The__ tea infusions__ are a mixture of black garlic and plants with the same properties, they were developed with the help of a herbalist. Get all the good taste of thyme leaves on the one hand, and the juicy flavour of blackcurrant berries on the other. The “Coup de pouce” tea infusion contains thyme, eucalyptus, ginger, lemon, savory and black garlic. The “Jeunesse” tea infusion contains blackcurrant, blueberry, cranberry, juniper, hibiscus and black garlic. They can be consumed in the morning as well as in the evening. The products have a shelf life of 18 months. They can be stored at room temperature, or for the whole garlic 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".
Wanneer ontvang je het?
The garlic harvest takes place in early summer, and the first steaming starts 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 garlic.