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market-farming - Re: [Market-farming] "Black Garlic" -- making it?

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  • From: Shawnee Flowerfarmer <farmingflowers AT hotmail.com>
  • To: <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] "Black Garlic" -- making it?
  • Date: Wed, 13 Jan 2010 15:36:57 -0600

A friend tells me that she saw black garlic at Whole Paycheck, but didn't understand what it was.  Could be a great conversation item in the market..and if you are the one to work out the process just as it becomes the next coolest thing....
Shawnee

> From: wshoemak AT illinois.edu
> To: market-farming AT lists.ibiblio.org
> Date: Sun, 10 Jan 2010 09:54:26 -0600
> Subject: Re: [Market-farming] "Black Garlic" -- making it?
>
> It sounds like the product may be one that originated a long time ago and may involve a simple process that, like many food preservation techniques, takes time. The machine may be "modern technology" that speeds up the process and allows the originator to own the process. Perhaps the more ancient technique isn't all that difficult if one is patient enough. Since garlic is harvested in early Summer, perhaps the product is stored such that it endures the heat of summer, and the heat is magnified naturally somehow, resulting in the black garlic by the end of the growing season. I know I'm just speculating, but I suspect that the natural process would result in a product with higher quality than the one produced by machine. Anyone else care to speculate? Anyone tasted the product? Is it worth such an effort?
>
> Bill
>
>
>
> St Charles Horticulture Research Center
> 535 Randall Road St Charles, IL 60174
> 630-584-7254; FAX-584-4610
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