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Black Garlic is All the Rage

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Lisa and Patrick Lloyd produce organic black garlic.

The next taste sensation: black garlic. “Half of the people who try it are like, ‘Wow,’” says Lisa Lloyd aka Black Garlic Lady. “It’s not what you think.” Lloyd with her husband, Patrick, a teacher at William Penn High School in New Castle and “an insatiable foodie,” own Obis One, which produces organic black garlic on the Lloyds’ 340-year-old farm in Pennsville, N.J. The product is regular white garlic that has been carefully aged a month at a specific temperature and humidity level. The result is a bulb of dark brown cloves that lose their pungency and mellow into a sweet, almost nutty seasoning that is a novel replacement in any recipe that calls for garlic. The Lloyds use it in a sauce for chicken wings, “and I have a customer who says his kids won’t eat pizza anymore without it.” Visit Obisquahassit Farm on Saturdays to buy fresh bulbs (July is harvest month) or look for Black Crack shaker mills at local retail stores such as Chef Anthony’s Italian Market in Chadds Ford. (856-878-9798, obisone.com)

 

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