Field notes
Stories from the valley — how the garlic is grown, cured and cooked.
Black garlic: forty days of patience
Black garlic is not burnt and not fermented — it is garlic held at a low, wet heat for forty days until its sugars …
Why volcanic soil matters
Our valley sits on old volcanic ash — loose, dark, mineral-rich soil that drains fast and feeds slow. Garlic roots run deep in it, …
Curing garlic in mountain air
The day garlic leaves the ground it is still a living thing. We hang every bulb in open sheds where the mountain draft does …