Adopt 0.6m² of a garlic plot from "L'étuverie" in Cadeilhan (Frankrike) and receive your organic black garlic 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 0.6m² of a garlic plot from our farm in Cadeilhan (Frankrike). 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. Each garlic plot produces an average of 0.5kg of organic black garlic per season.
Each season we will send you a box with: 10 x __Whole head of organic black garlic__ (6-8cm size +/- 50g) 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. 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.
När får du det?
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.