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Re: [Market-farming] "Black Garlic" -- anyone ever hear of this?
- From: Shawnee Flowerfarmer <farmingflowers AT hotmail.com>
- To: <market-farming AT lists.ibiblio.org>
- Subject: Re: [Market-farming] "Black Garlic" -- anyone ever hear of this?
- Date: Sat, 9 Jan 2010 11:14:05 -0600
Sounds delicious....Would be a great thing at the market, but I can feature the Health Inspector person dropping by with questions....definitely a valued added opportunity if you're ahead of the curve and located in the right market. Better start fermenting soon.... Shawnee, zone 5 > From: garlicgrower AT green-logic.com > To: market-farming AT lists.ibiblio.org > Date: Thu, 7 Jan 2010 10:25:52 -0500 > Subject: [Market-farming] "Black Garlic" -- anyone ever hear of this? > > > > Hi, Folks! > > See article from today's Philadelphia Inquirer Food Section. I never heard > of "black garlic" before today. I wonder if it's going to be a quick fad or > if there is a value-added opportunity there. . . > > Dorene in Southeastern PA > > http://www.philly.com/inquirer/food/20100107_Garlic_in_a_new_hue__Black.html > > Garlic in a new hue: Black > > By Dianna Marder > > Inquirer Staff Writer > > Black garlic? Yes, indeed. > > It is nothing more than garden-variety garlic, Allium sativum, that is > fermented with heat for 30 days and packaged to sell for twice the price, > but the taste is entirely different. You can eat it raw or cooked without > experiencing heartburn or garlic breath. > > And while black garlic is not entirely new, it is most likely new to you. > > First imported from South Korea by a California-based company, > BlackGarlic.com, in 2008, black garlic appeared in dishes at Bix in San > Francisco and Le Bernardin in Manhattan. It showed up among the ingredients > on the Food Network's Top Chef and Iron Chef America shows. It has appeared > on some local menus (Fork, Zahav). And you may be inclined to try it at home > in 2010. > > You'll find it at Wegman's in Cherry Hill (a two-ounce bag for $4) or > Iovine's in the Reading Terminal Market (two bulbs for $5.99). > > Such is the price of fame, and, maybe, health. > > Brian Han, who works in sales at BlackGarlic.com, says the company's initial > intent was to market it as a "natural food medicine," which is the other hot > trend in home foods for 2010. > > "It is high in antioxidants," Han says, "but we found out that to get the > benefit, you have to eat a whole lot of it." > > Soon after, Han says, "Bix restaurant used it on a lamb chop and everybody > heard about it and that's how we changed our marketing." > > At Fork restaurant in Old City, chef Terence Feury, who abhors trends, says > he got samples of black garlic in the summer of 2008 and used it in a sauce > with roasted corn for his soft-shell crabs. Loved it, he said, but when the > soft-shell season ended, he somehow never went back to it. > > "That's the way it is with some ingredients," Feury says. "Fennel pollen > came and went." > > But black garlic is nothing to ho-hum about, Feury says. "It packs a lot of > flavor into a small package. I really liked it." > > Just as kimchi is fermented cabbage, black garlic is garlic that has been > fermented with heat. > > "Nothing else," says Han. "No soy sauce added, like some people think." > > When heated at a fairly high temperature for 30 days, the natural sugar in > the garlic is drawn out and the result is a bulb with a tan exterior and > peeled cloves that are black. > > (By the way, elephant garlic is a different variety, more closely related to > a leek. It has a very mild garlic flavor and a texture that's more like a > potato.) > > Han says the company is moving toward buying more of the stuff from > California growers instead of importing. For now, he sells it online fresh > in bulbs, peeled in jars, as puree in jars, and as a concentrated juice for > use in salad dressings and in cooking soups and stews. > > Peeling the cloves will leave a bit of residue under your fingernails and on > your cutting board. But black garlic is nowhere near as messy as salsify. > (You remember salsify, of course. That was the "in" root vegetable of the > year in 2006. But salsify left a white, gooey substance on cutting surfaces, > and added little in the way of flavor to compensate for the mess and > bother.) > > "I love black garlic," Zahav chef Michael Solomonov declared in a recent > interview. He describes the sweet but savory taste as between tamarinds and > dates. > > Steep it in warm water for three to four days, he says, then puree before > adding it to a recipe. That way, the flavor is not as pungent and won't > overwhelm the dish. > > Solomonov adds black garlic to the seasonings in ground veal for his grape > leaves, but says it also works in soups. And he imagines making a black > garlic ice cream when the weather warms up. > > "Or steep in vodka for a Bloody Mary," he says dreamily. > > I tried it at home several ways: spread on a cracker and topped with a bit > of smoked salmon (great); sliced thin and baked into the crust of white > pizza (very yummy); mashed and cooked briefly with balsamic vinegar and > white wine as a sauce for seared scallops (see recipe) and blended with > Amaretto and sherry as a poaching sauce for fresh nectarines (see recipe). > > My guests agreed that eating a sliver raw on a cracker is the best way to > get to know the flavor of this ingredient before cooking with it. > > Black garlic is not a substitute for white garlic. I didn't try it in the > classic Italian recipe Chicken With 40 Cloves of Garlic, but my bet is that > you'd want to use far fewer than 40 cloves, and the result would be an > Asian, not an Italian, dish. > > Dan Vena, the fourth generation in the family at Vena Produce in the Food > Distribution Center, is a local distributor. > > "I took some home and messed around with it," Vena said. "People are scared > of it at first, but it's pretty cool stuff." > > > > > ---------------------------------------------------------------------------- > ---- > > Poached Tangerines in Black Garlic Syrup > Makes 4 servings > > > 4 ripe tangerines > > 2 cloves peeled black garlic, very finely chopped > > 3 ounces dry sherry > > 3 ounces almond liqueur (e.g. Amaretto) > > 1/2 teaspoon vanilla extract > > > 1. Peel the tangerines, separate into segments and remove the seeds. > > 2. Put the remaining ingredients in a small saucepan and heat until > simmering. > > 3. Add the tangerine segments and poach for 8 minutes. > > 4. Remove the tangerines and place them in a glass serving bowl. > > 5. Reduce the juices in the pan until a syrupy consistency is reached. > > 6. Pour the juices over the tangerines. > > 7. Chill until ready to serve. > > - From www.blackgarlic.com > Per serving: 157 calories, 1 gram protein, 21 grams carbohydrates, 17 grams > sugar, trace fat, no cholesterol, 3 milligrams sodium, 2 grams dietary fiber > > > ---------------------------------------------------------------------------- > ---- > > Scallops With Black Garlic Sauce > Makes 4 servings > > > 16 extra-large scallops (about 1 1/2 pounds), patted very dry > > Coarse salt > > Freshly ground black pepper > > 3 tablespoons butter > > 3 cloves black garlic, thinly sliced > > 1/4 cup white wine > > 2 teaspoons balsamic vinegar > > 2 tablespoons fresh parsley, chopped > > > 1. Season the dry scallops with salt and pepper. > > 2. Heat two tablespoons of the butter in a large frying pan over high heat; > when the butter bubbles, gently lay the scallops in the pan, allowing enough > room so that they do not touch. > > 3. Sear the scallops, cooking about 4 minutes, turning once. They should be > golden brown on both sides. Transfer to a serving platter. > > 4. Add the remaining tablespoon of butter to the hot pan, plus the garlic > slices, and fry until fragrant, about 30 seconds. Pour the white wine and > the balsamic vinegar into the pan and turn down the heat. Simmer for one > minute, seasoning with more salt and pepper and the fresh parsley. > > 5. Pour the sauce over the scallops. Or serve on a bed of linguine, tossed > with extra virgin olive oil and chopped fresh herbs. > > - From www.blackgarlic.com > Per serving: 264 calories, 26 grams protein, 6 grams carbohydrates, trace > sugar, 13 grams fat, 74 milligrams cholesterol, 456 milligrams sodium, trace > dietary fiber > > > ---------------------------------------------------------------------------- > ---- > > Contact staff writer Dianna Marder at 215-854-4211 or > dmarder AT phillynews.com. Read her recent work at > http://go.philly.com/diannamarder. > > _______________________________________________ > Market-farming mailing list > Market-farming AT lists.ibiblio.org > http://lists.ibiblio.org/mailman/listinfo/market-farming > Hotmail: Trusted email with Microsoft’s powerful SPAM protection. Sign up now. |
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[Market-farming] "Black Garlic" -- anyone ever hear of this?,
Alliums, 01/07/2010
- Re: [Market-farming] "Black Garlic" -- anyone ever hear of this?, Bill Bradshaw, 01/07/2010
- [Market-farming] early parsley, Allan.Balliett, 01/08/2010
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Re: [Market-farming] "Black Garlic" -- anyone ever hear of this?,
Shawnee Flowerfarmer, 01/09/2010
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Re: [Market-farming] "Black Garlic" -- anyone ever hear of this?,
Road's End Farm, 01/09/2010
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Re: [Market-farming] "Black Garlic" -- anyone ever hear of this?,
Alliums, 01/09/2010
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Re: [Market-farming] "Black Garlic" -- anyone ever hear of this?,
Erik Lane, 01/09/2010
- Re: [Market-farming] "Black Garlic" -- anyone ever hear of this?, Road's End Farm, 01/09/2010
- [Market-farming] Ford 309 two row planter, Richard Stewart, 01/09/2010
- Re: [Market-farming] "Black Garlic" -- anyone ever hear of this?, Erik Lane, 01/10/2010
- Re: [Market-farming] "Black Garlic" -- anyone ever hear of this?, Road's End Farm, 01/10/2010
- Re: [Market-farming] "Black Garlic" -- making it?, Bill Shoemaker, 01/10/2010
- Re: [Market-farming] "Black Garlic" -- making it?, Shawnee Flowerfarmer, 01/13/2010
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Re: [Market-farming] "Black Garlic" -- anyone ever hear of this?,
Erik Lane, 01/09/2010
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Re: [Market-farming] "Black Garlic" -- anyone ever hear of this?,
Alliums, 01/09/2010
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Re: [Market-farming] "Black Garlic" -- anyone ever hear of this?,
Road's End Farm, 01/09/2010
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[Market-farming] "Black Garlic" -- anyone ever hear of this?,
Alliums, 01/07/2010
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