Garlic is pretty much a universally loved ingredient; it plays a prominent part in cuisines from around the world and can enhance so many different meals. Ken Rimmer of Farmworx in Hinchinbrooke has been growing and selling garlic since 2017; however, over the last few years he has been perfecting his production of black garlic – a specialty ingredient that is extremely versatile. This year, he won a prize for one of his products.
Rimmer describes himself as a “curious foodie” and shares that he spent about a year during the pandemic figuring out how to produce the perfect black garlic. “It wasn’t until I finally found some in a local grocery store and was able to taste real black garlic for the first time that I realized I had found the method for me,” he shares.
He uses garlic he grows on farmland at his neighbour and friend Brian Maclain’s place in Hinchinbrooke, combined with some he sources from a few local vendors. “Having several local suppliers is wonderful because even though this growing season was great for most, bad years can happen,” he says. With his land alone, he can’t keep up with demand.
Rimmer shares that to grow his garlic, he has “not used any animal products, and followed veganic [vegan/organic] farming principles, which primarily relies on cover crops, including native vegetation as well as compost, to replenish nutrients.” Soon he will be certified veganic.
For those who may be unfamiliar with black garlic, Rimmer explains that it is “garlic that has been aged in specific heat and humidity that create the conditions for the Maillard reaction to occur. That is to say, many small, simultaneous chemical reactions that occur when proteins and sugars in and on your food are transformed by heat, producing new flavors, aromas, and colours.” This process helps the garlic flavour be more versatile, working for sweet, savoury, and umami-based dishes. It also helps it become easier to digest, while still keeping the health benefits of a fresh bulb.
Farmworx has a variety of black garlic products, including peeled cloves, a purée (Crème Noir), a purée of black garlic flowers (Fleur Noir), a spice mix (Saison Noir) and mild and medium hot sauce which is called Noir. Noir is made with The Capsaicin Cartel and has become extremely popular.
Rimmer shares that “Noir is as versatile as black garlic itself, except it was created with umami in mind. Habanero, orange, tomato, red bell peppers are a few of the ingredients in Noir that will elevate your morning eggs to new heights, [and it] gives your steak, burgers or tofu much deeper flavour.” This year, the mild hot sauce won third place at the Eternal Flame 2024 in London, Ontario, which is a competition that happens each year at the Heatwave Expo. This was exciting recognition for the brand.
Black garlic products by Farmworx can be found at a few different restaurants across the region, including the Taverne de la Ferme in Ormstown and Bistro 45 in Valleyfield. Rimmer is also at the Huntingdon Farmers’ Market every Wednesday from 3 to 6 p.m. On Thursdays, you’ll also find him doing a taste testing at Le Local du Gourmet in Valleyfield. For more information, check out the Farmworx Facebook and Instagram pages.