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Black Garlic Market and Green Bucket Sunday

Last month, my mom and I took you to Palafox Market with us as we perused the delicious leaves and lettuces at Local Lettuce Heads. This month, we’re taking you to The Farm for Green Bucket,  Sunday and to snag one of our favorite delicacies from Pensacola’s Black Garlic celebrities — Matthew Brown and Sandy Veilleux, Co-Founders of the Black Garlic Market and The Farm.


Coming from a strong Greek family, one of our favorite snacks is hummus, and we love to make our own. If you didn’t know, one of the main ingredients in most hummus is garlic. So, we figured, why not use black garlic? We went to the farm on our favorite day (Green Bucket Sunday) and filled our buckets with fresh, local veggies to use as the perfect edible dipping devices and grabbed a bag of black garlic.

What is black garlic? Black garlic is, simply put, the product of aging regular garlic bulbs over the course of weeks or months, a process called the Maillard reaction. It requires strictly regulated temperature and humidity to achieve its jam or puréed like consistency.

Lucky for us Pensacolians, we have black garlic royalty right here in our neighborhood and our very own Black Garlic Market located at The Farm. Chef Matthew Brown has perfected the timing, temperature and patience to produce black garlic excellence — the taste is phenomenal. So phenomenal you can eat it straight up, unlike your typical, raw bulb of garlic. I mean you could, but who would?

Their specialty black garlic is used by multiple chefs around Pensacola and even nationally. At The Farm they also sell their own black garlic mustards, honeys and spreads that are worth a permanent place in your pantry.

Stay tuned next week as we take our veggies and black garlic from The Farm to our table and make some black garlic hummus that is easily replicable and quite possibly you’re new favorite snack.