Why do we cook? Other then the obvious reasons like making food safe to eat or more digestible, cooking as we know it these days demonstrates that food is more than just sustenance and we are passionate about it! Cooking is an art, and so many people in the culinary world agree. Cooking is a …
One benefit of black garlic, besides great taste? No garlic breath. This article from 2018 in The Boston Globe was a short and sweet feature about our unique, premium organic Black Garlic! “You may have never seen garlic like this: the color of squid ink, glistening, soft and tender, tangy and sweet with the flavor …
Smita Chutke and our family have been partnering up for almost a year! @smitascookery creates amazing recipes with our black garlic and we’re consistently impressed by her creativity, her talent, and her business — make sure to check her out! This dry rub is great on meat, fish, veggies, sprinkled on toast, dip, soup, eggs, …
Thanks to @mackenziestable, this winning dish is perfect for a cozy fall night. We love black garlic with olives and with the bright and aromatic fennel it’s really a surprising and delicious dish — thanks Mackenzie! Check out the full blog post here. Ingredients 2 medium eggplant 1 large shallot (or small yellow onion) 1 …
Eggplant Pasta with Black Garlic, Fennel, and Olives Read More »
From our local Edible magazine, this article about our family, farm, and the flavor of our garlic is wonderfully done and a true honor! Read the beginning here and click the link for the full read on the Edible Western New York website! “Black garlic has been described by the Japanese as umami, which translates …
