Why Top Chefs Obsess Over This Amish Farm Secret Ingredient

Black garlic—mysterious, savory, and packed with umami. But did you know it’s made right here in Wisconsin, deep in Amish country? In this episode, we visit North American Black Garlic, the largest organic black garlic producer in the U.S., to uncover the magic behind this rich ingredient. From harvesting garlic on Amish farms to fermenting it into a sweet, tangy umami bomb, we delve into what makes black garlic so special. And yes, we even venture into the realm of black garlic ice cream. Curious? You should be. Join us as we explore the history, science, and unexpected flavors of this game-changing ingredient! What do you think—would you try black garlic ice cream? Share your thoughts in the comments below! 0:00 - Episode Teaser 1:00 - Underwriters 1:40 - Amish farmers and their unique garlic-growing process 3:33 - Why Wisconsin garlic is sweeter than you think 5:23 - The surprising wisdom of Amish life 7:25 - Behind the scenes: Packing and processing black garlic 9:58 - The science behind fermentation 12:25 - First time trying black garlic! (Sweet? Savory? Both?!) 14:07 - The straight umami hammer! (T-shirt idea, anyone?) 15:12 - Black garlic and cream cheese: A heavenly combo 16:15 - Owl Farm: Making black garlic and blue cheese ice cream 20:51 - Tasting black garlic ice cream: Mind-blown 21:11 - Wrapping up: Bloopers Subscribe for more food adventures:    / wisconsinfoodie   Follow us on Instagram:  / wisconsinfoodie   Join the conversation on Facebook:   / wisconsinfoodie   #WisconsinFoodie #BlackGarlic #Fermentation #MidwestFood #DriftlessRegion #AmishFarms #Umami #Foodie #LocalFood #GarlicLover