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BLACK GARLIC

Award winning Black Garlic!

Sweet, smooth balsamic and smokey undertones with a soft fig like texture.

Canmore, AB

Strathmore, AB

232 3 Ave, Strathmore, AB

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6326 Bowness Road NW
Calgary Alberta

The Light Cellar
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130th Street SE

Calgary, AB

Amaranth
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25 Prince's Island Park
Calgary, Alberta

River Cafe

CROSSROADS MARKET, 1225 26 AVENUE SOUTHEAST, CALGARY, AB

Say Cheese
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814–4th Ave S
Lethbridge, Alberta

Umami
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Willow Park:

9919 Fairmount Dr. SE

Calgary, AB

Italian Centre
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Little Italy:

10878 95 Street NW

Edmonton, AB

Italian Centre

WILLOW NATURAL FOODS

1419-9th Ave SE

Calgary AB

Willow Natural Foods

#17, 9250 Macleod Trail SE, Calgary, AB

Fresh & Local Farm Outlet
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722-11 Avenue SW
Calgary, Alberta

The Cookbook Co. Cooks
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#10, 338 - 10th Street NW, Calgary, AB

Sunnyside Natural Market
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3411 - 20th St. SW, 

Calgary, AB

Marda Loop Mercanctile
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Southside:

5028 104a Street

Edmonton, AB

Italian Centre
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#201-200 Southridge Dr.

Okotoks, AB

Okotoks Natural Food
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1023 9 Ave SE
Calgary, AB 

Bite Grocer & Eatery
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903 General Ave NE
Calgary AB

The Main Dish
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2509 14 ST. SW CALGARY, ALBERTA

Our Daily Brett
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102-817 Main Street, Canmore, AB

Mountain Mercato
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1243 2nd Ave S

Lethbridge, Alberta

Purple Carrot
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West End:

17010 90th Ave.

Edmonton, AB

Italian Centre
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232 3rd Avenue Strathmore, AB

Back to Good Market & Deli

By Kim-Marie Thompson, Chef at Mountain Mercato, Canmore, AB

Makes 8

30gm dried Morels
15gm finely sliced Forage and Farm black garlic cloves
20gm finely diced shallots
A small clove of finely diced Forage and Farm fresh garlic cloves
Small hand of finely chopped parsley
Small hand of finely chopped fresh thyme
1 large ripe lemon
Salt (Kosher table salt and sea salt for garnish; we recommend Maldon sea salt). 135g of ricotta
Micro herbs
French Baguette
Olive oil

1. Soak the dry Morels, for a minimum of 24 hrs, making sure that the Morels are submerged in the water to ensure even re-hydration.

2. When the Morels are hydrated, clean thoroughly (under running water to flush the dirt out from the crevices) and lay on paper towel, to get rid of any excess water. Slice finely.

4. Heat a pan on medium heat. Add a little olive oil and sauté shallots and thyme. Add a small pinch of kosher salt and the fresh garlic. Sauté until shallots are soft and opaque.

5. Add the sliced morels and black garlic.

6. Once the Morels are cooked, add the parsley and a squeeze of lemon. Take the mixture out of the pan and transfer to a bowl. Let it cool down to room temperature.

7. In a bowl, mix the ricotta with salt and a squeeze of lemon, to taste. All steps mentioned above can be prepared a day in advance (store cooled).

8. Slice the baguette across the width of the stick. Drizzle with olive oil and toast in an oven until (325F) golden brown. Lightly season crostini’s with sea salt once out of the oven.

9. Once the crostini is cooled, spread ricotta mixture evenly on top between the portions of eight. Lightly season the ricotta with Maldon sea salt. With a small teaspoon, place the Morel and black garlic mixture on the crostini. Drizzle olive oil over the top. And again, lightly season with sea salt and finish with micro greens.

The Crostini’s can be prepared 20-30 minutes before serving. 

BLACK GARLIC AND RICOTTA CROSTINI

COMING SOON

BLACK GARLIC

CHICKEN RUB

COMING SOON

BLACK GARLIC CHOCOLATE CAKE

Ingredients

·         24 oz = 1 ½ lbs baby potatoes

·         4 cloves Forage & Farm Black Garlic

·         4 T oil

·         1/4 tsp salt

·         pepper

·         1 T rice wine vinegar

·         1 T chives

·         2-3 T fresh dill, cilantro, Italian parsley or tarragon.

Dill Cream:

·         1 Cup sour cream

·         2 T fresh dill

·         2 T  lemon juice

·         1 T finely chopped onion or shallot

·         salt, pepper, sugar

Directions

1.       Preheat grill to med high heat.

2.      Blanch potatoes in salted boiling water, until just tender, about 10-15 minutes, depending on size.

3.      Mash black garlic with a fork with salt and 1 T oil, until it become a chunky paste. Add the remaining oil, vinegar, and pepper.

4.      Strain the tender potatoes, and toss with 1 T of the vinaigrette, just enough to lightly coat. Grill the potatoes until nicely charred.

5.      Toss with the rest of the vinaigrette, and fresh herbs.

6.      Serve with dilled sour cream

7.      To make dill sour cream: whisk one cup sour cream with a little lemon zest, squeeze of ½ a lemon, 2-3 T fresh dill, 1 T chopped shallot, salt and pepper to taste, and pinch of sugar.

GRILLED POTATO SALAD WITH BLACK GARLIC VINAIGRETTE

Simply add Black Garlic to your Charcuterie board. Pair it with a soft cheese, nuts, cured meats, fresh crostini...

CHARCEUTERIE