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Produce Briefs...
Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Description/Taste
Black garlic bulbs are small to medium, and the paper-thin outer wrappings are indented and browned, appearing aged or burnt. The opal black cloves have a jellied texture of fresh, dried fruit. Black garlic is very chewy when consumed raw and does not carry heat. It has a mild, sweet, and syrupy taste with a molasses undertone and nuances of tamarind and soy sauce.
Seasons/Availability
Black garlic is available year-round.
Current Facts
Black garlic is not its own garlic variety. Botanically classified as Allium sativum, Black garlic is a common garlic that is placed in a curing process involving heat and humidity over a month-long period using specially designed machines and environmentally controlled temperatures. These designed conditions also allow for the Maillard reaction to occur, which is the chemical process that yields new flavor combinations allowing the Black garlic to have a mild, sweet, and no heat taste. Black garlic has grown in popularity among high-end restaurants for its unique flavors and is also known for not leaving a pungent garlic odor on the breath.
Nutritional Value
Black garlic contains twice the amount of antioxidants than regular garlic due to the curing process and also contains some potassium, vitamin c, copper, and iron.
Applications
Black garlic can be consumed raw and used in cooked applications such as roasting, sautéing, and baking. It is an ideal ingredient for making rich and complex purees, dressings, rubs, marinades, and sauces. Black garlic can be roasted and spread on bread as a sweet topping. It can also be sautéed in oil, chopped, or diced and added directly to pizzas, pasta, rice and legume-based dishes. In addition to savory dishes, Black garlic can be used in the preparation of innovative desserts such as ice creams and chocolate-based dishes. Black garlic pairs well with eggplant, mushrooms, tomatoes, cheese, roasted pork, sausages, grilled white fish and shellfish, smoked meats, ginger, chocolate, chilies, herbs such as basil, parsley and cilantro, truffles, olives, brown sugar and sesame oil. Black garlic will keep for up to a month when stored sealed in a cool and dry place. Once opened, store in an airtight container in the refrigerator.
Ethnic/Cultural Info
Black garlic has appeared for centuries in many Asian myths and legends as a method to gain immortality. These ideas of a longer and more healthy life have translated into modern day philosophy as Black garlic was first marketed to the Western world as a health food. Loaded with antioxidants and vitamins, Black garlic was slow to gain attention until it appeared on several American food-related television programs such as Top Chef and Iron Chef. After these appearances, along with many famous chefs using it in their restaurants, Black garlic became a prized ingredient to flavor and add complexity to dishes.
Geography/History
There is no definitive answer as to when Black garlic was first produced. It is rumored to have been created in caves or earthenware in Korea, Thailand, and Japan during ancient times. It has been a staple in Asian cooking for many years, and Black garlic eventually spread to Europe and was then introduced to the United States in 2008. Today Black garlic is available whole and in powder form in farmers markets, specialty spice shops, and online markets and is produced in Korea, Japan, China, Europe and the United States.
