product to discover
Once you’ve tried Quebec garlic, there’s no turning back!
Once you taste local garlic, you’ll understand what we’re talking about! Local production combines great quality and freshness. Despite the 190 hectares of garlic fields we had under production in 2017, about 10% of consumption is local and the rest is imported.
Garlic culture in Quebec
There are more than 600 garlic varieties around the world!
Garlic is an emerging production in Quebec. The hard-necked varieties include Porcelain, Purple Stripe, Glazed Purple Stripe and Rocambole. The flavors differ from one to another and depending on method of preparation; raw, cooked, roasted, black garlic, etc.
Why do chefs prefer local garlic?
Quebec garlic is fresh. Cloves are crunchy and their taste has nothing to do with imported produce, often bland and chewy.
It’s preferred to Chinese garlic, because it takes a lot less to season a dish.
Almost 3 times less! It’s ideal to roast or to make black garlic.
Quality and know-how
When you buy directly from the producer, the product has never being in a cold room, which would cause early germination. Local garlic can be preserved longer.
Quebec’s farmers are using fewer pesticides and will follow higher production standards than abroad. Also keep in mind they have a very good knowledge of the product, which is critical during production to make sure it can be preserved all year round.
Most importantly, buying from a local farmer is encouraging his family and local economy. To find the one nearest you, click here.
In the fridge
Separate cloves but keep the skin and rinse under water. Cook them in the steamer for 30 minutes (you can also boil them in a saucepan) and peel each clove. Using a food processor, pulse the cloves with a little olive oil to form a paste. Transfer to a container and place it in the fridge. You can keep it there for months and take spoonful’s when needed.
In the freezer
To keep your fresh garlic all year round, you must act quickly. Peel your garlic with gloves and chop it using a food processor. Then spread unto a cookie sheet and place in the freezer. When your garlic is frozen, break it up and transfer in a freezer plastic bag. You can use it all year round, taking portions according to your needs.
• Preheat the oven to 450°F (230°C).
• Cut the top of the garlic heads and brush them with olive oil. Sprinkle with. Place the garlic heads on a cookie sheet and cook for 45 minutes.
• Let stand and cool before using.