Courtesy of Bob G., Gardiner’s Gardens, Fox Valley, SK
I have been researching “black garlic”, which is garlic fermented at medium temp for 40 days. The product is exotic, has a high retail price, and if you can find a way to prepare it, it just might be both a high margin product and way to set you apart at a farmer’s market. Just Google black garlic and you will find a number of methods. I will plant garlic in volume next fall with the idea of producing black garlic in 2014.