It may be the dead of winter, but there’s always something going on at Quarter Moon Farm. And the whole family gets involved! Here are Cindy and Marcel’s granddaughters, sorting and weighing the fermented black garlic to prepare it for packaging.
Of course, Sugar and Pi are always on hand to help as well, but just now, they prefer to take a cozy nap!
Last fall, Cindy and Marcel carefully broke apart hundreds of raw white garlic heads to get them ready for planting. Every bulb is broken apart into individual garlic cloves. Each clove is then planted and eventually multiplies underground to form a new head.
Meanwhile, the garlic that was harvested in the fall is hung in mesh bags until they are ready to to be fermented in the fermenting room. At Quarter Moon Farm, the fermenting room houses 12 fermenting machines. There the raw white garlic bulbs will turn into the delicious and super healthy black garlic that is sold in heads or used in Quarter Moon’s vinaigrettes.
The fermented garlic fills the Collard’s home with a fantastic aroma that instantly wakes up your appetite. Fortunately, there’s usually something on the stove or in the oven to delight the taste buds!
Cindy and Marcel are passionate about their organic black garlic business, which is as much a labor of love as anything. They are constantly experimenting with new recipes for the black garlic with the help of their son, a culinary expert. To know the Collards is to know that they enjoy what they do and enjoy sharing the fruits of their labor.
But there has to be time to feed the soul in other ways as well. Marcel is an outstanding stand-up bass player and Cindy a masterful painter, and they take time to enjoy those pursuits in their lovely farmhouse.
Life is always busy at Quarter Moon Farm, home of certified organic black garlic products. But there’s always tomorrow to start a new day!