“9” like the rank on which this small clan of farmers lives in Beauce. The land of 9, however, makes 4: a couple of entrepreneurs and their two sons who have focused on emerging crops such as forest mushrooms and garlic to revalue the family land.
It was by wanting to minimize losses of garlic, of which they cultivate 20 varieties, that Amélie Lessard and Stéphane Binette, the couple at the head of La terre du 9, came across black garlic: “An explosion in the mouth and a real favorite,” describes the co-founder of this Beauceron company which wishes to develop local cuisine. From there was born a range of natural condiments and seasonings that honor the raw and surprising flavors of this product.
Black garlic is obtained by caramelizing white garlic at very low temperature and for more than 30 days. The process gives a slightly sweet and meaty umami taste, reminiscent of roasted balsamic and pleasantly complexifies dishes. This character will quickly make it one of the pantry essentials alongside other condiments like Dijon mustard and maple syrup!
-
PHOTO PROVIDED BY TERRE DU 9
Black garlic is obtained by caramelizing white garlic at very low temperature and for more than 30 days.
-
PHOTO PROVIDED BY TERRE DU 9
We add the black garlic at the end of cooking or as a finishing touch so as not to lose any of its flavors.
1/2
La terre du 9 has produced its black garlic in different products, including salt, vinegar and jelly. It is also found in puree form, which allows you to appreciate its soft texture in its purest expression.
Black garlic puree is sold in two sizes: 125 g ($20.99) and 250 g ($38.99).