Our small farm is located in the Appalachian mountains of Southwest Va. where the weather and soil are perfect for growing our gourmet garlic. Our plot of land is on the north side of the mountain hence our name "North Face Garlic". We believe it stays cooler during the winter months on the north face which is ideal for garlic. Most of the garlic we grow requires long cold winters to be able to form cloves within the bulbs. Some of the rare varieties we grow are Georgian Fire, Russian Red, Music, German porcelain and one of our favorites and very own creations Sasquatch! This garlic is very huge with big flavor and is great roasted or on the grill.
Black garlic is one of our prized garlics as it takes time and patience to get the perfect product. The taste is like no other with a smokey, sweet, coffee flavor. Black garlic is made by fermenting whole bulbs of garlic at a high temperature, which results in the distinctive black cloves. This is also known as an ageing process as no yeast or fungus is involved. Garlic is packed with natural sugars and amino acids. Once the garlic is in its month-long fermentation mode (under strictly controlled heat and humidity), it produces melanoidin. This dark-colored substance (often used in brewing to add flavor to ales and beers) colors the garlic bulbs black. The month long fermentation process in creating black garlic contributes to creating a kind of super garlic. The compound S-allylcysteine, a natural component of fresh garlic and a derivative of the amino acid cysteine, was found in much greater concentrations in black garlic and is thought to help lower cholesterol and decrease the risk of cancer.