Our fermented garlic scapes now in Ontario

Le Petit Mas fermented garlic scapes now in Ontario

We are proud to announce that our fermented garlic scapes are now easily available in Ontario in different stores.

You can now buy our ORGANIC fermented garlic scapes at 17 natural food markets and our regular fermented garlic scapes under the private label “Farm Boy” at all 15 points of sales of Farm Boy (see the list of points of sale at the end of this article).

What are fermented garlic scapes?

Our fermented garlic scapes are a unique seasoning!

Easy to digest and leaving no garlic breath, fermented garlic scapes are the ideal seasoning for your lunches at the office, family meals and dishes for special occasions!

As fermentation acts as a preservative, you can keep your jar in the fridge up to 2 years. We guess that you’ll finish it before it expires!

Our fermented garlic scapes pack in a lot of taste with no added sugar or salt, allergens, cholesterol, gluten or lactose! They’re perfect for every diet!

Click here to see the ingredients listnutritional information and allergy certification.
Vinaigrette infaillible aux fleurs d'ail

How to use it?

This unique seasoning will enhance all your recipes.

Ready to use, they are ideal when you are in a rush or you wish to make things simpler. Use fermented garlic scapes in any recipe when you feel like adding a delicious extra touch!

1 tsp. of Le Petit Mas fermented garlic scapes livens up all your recipes for pasta, seafood, salads, steamed vegetables, dressings and more! See our recipes for inspiration.

Substitute for garlic: calculate about 1 tsp. of fermented garlic flowers per clove.

Trempette d'inspiration tzatziki aux fleurs d'ail

Garlic scapes or garlic flowers?

While the most common term for the main ingredient is “garlic scapes”, when we began farming garlic in Quebec (Canada) in 1989 this was not the case. As garlic scapes were very rarely used and commercialized at the time, we began using the term “garlic flowers” and have since grown fond of it!

The benefits of lactic fermentation

The lactic fermentation of vegetables and our garlic scapes has many benefits:

1) It keeps the products alive and good for your health, thanks to the lactic bacteria and enzymes produced, as well as maintaining the concentration of vitamins, nutrients, and bioactive molecules of raw foods.

2) It preserves the vegetables for several years through entirely natural means without chemical additives or pasteurization.

3) It creates new flavours thanks to the lactic and organic acids produced.

Read our blog article to know more about fermentation: The fermentation trend: delicious garlic scapes.

Organic fermented garlic scapes 

Big Carrot  Toronto 348 Danforth Ave. M4K 1N8
Bloor St-Market  Toronto 55 Bloor St-West M4W 1A5
Bruno’s Valu Mart Don Mills 83 Underhill Dr. M3A 2J8
Harbourfront Foods Toronto 95 Front St.E – St. Lawrence Market M5E 1C2
Healthy Planet Etobicoke Etobicoke 1000 Islington Ave M8Z 4P8
Nature’s Emporium Newmarket 16635 Yonge St. L3X 1V66
The Sweet Potato Toronto 2995 Dundas St. W M6P 1Z4
Tiano’s Organics Pickering 375 Kingston Rd L1V 1A3
Full Circle Foods Kitchener 3 Charles St. W N2G 1H1
The Garden Basket Markham 9271 Markham Rd L6E 1A1
4 Life Natural Food (south)  Toronto 210 Augusta Ave M5T 2J1
Better Bulk / Moberly Natural Foods Toronto 2044 Danforth Ave M4C 1J8
Yummy Market (Maple) Maple 1390 Major Mackenzie Dr W L6A 4H6
Pure Heaven Ancaster 69 Deerview Ave L9G 4S1
Jecara Farms Schomberg 15580 10th Concession L0G 1T0

 

Alloro Fine Foods Nobelton 13305 Hwy 27 L0G 1N0
Bloor Superfresh Toronto 384 Bloor St. W M5S 1X2


Regular fermented garlic scapes under the private label “Farm Boy”

Pot-farm-boy-garlic-flowers-garlic-scapes

814 Sydney Street Cornwall K6H 3J8 613-938-8566
457 Hazeldean Road Kanata K2L 1V1 613-836-8085
940 Futures Gate Kingston K7M 8T5 613-547-2173
1045 Wellington Road London N6E 1W4 519-963-0486
3033 Woodroffe Avenue Nepean K2G 6H2 613-823-8835
1642 Merivale Road Nepean K2G 4A1 613-228-7417
2030 Tenth Line Road Orléans K4A 4X4 613-841-4221
2950 Bank Street Ottawa K1T 1N8 613-260-7330
1500 Bank St. Ottawa K1H 7Z1 613-739-7199
1495 Richmond Road Ottawa K2B 6R9 613-688-2882
585 Montreal Road Ottawa K1K 4K3 613-744-3463
499 Terry Fox Drive Ottawa K2T 1H7 613-271-8727
3035 St. Joseph Boulevard Ottawa K1E 1E1 613-590-1830
1250 Stittsville Main St. Ottawa K2S 1S9 613-836-4594
665 Industrial Avenue Ottawa K1G 0Z1 613 288-0616

get-inspired-with-our-recipes

The fermentation trend: delicious garlic scapes

fermentation trend - fermented garlic flowers

Le Petit Mas, a Quebec agribusiness specializing in growing organic garlic, has been using fermentation to preserve its garlic scapes since 1989.

Fermented products, such as sauerkraut, tempeh, kombucha, kimchi, kefir, and sourdough bread, have made a remarkable comeback in our food habits in recent years, and not without reason.

A few facts about this new (old) trend!

First of all, there are several types of fermentation. The most well known in the agri-food industry are alcoholic fermentation and lactic fermentation.

How does lactic fermentation work?

For centuries, people have been using lactic fermentation to preserve all kinds of vegetables: cabbage, carrots, parsnips, beats, cucumbers, gherkins, onions, etc. Lactic fermentation is most commonly used to make cabbage into sauerkraut, but it is also used to make yogurt, kefir, and sourdough bread.

The lactic bacteria transform the sugars, essentially fructose, into lactic acid and organic acids. The lactic acid produced during fermentation also inhibits the growth of harmful bacteria. Lactic fermentation thus acts as a preservative.

The lactic and organic acids completely change the flavour of the final product compared to the initial one, giving our garlic scapes their delicious taste.

The benefits of lactic fermentation

The lactic fermentation of vegetables and our garlic scapes has many benefits:

1) It keeps the product alive and good for your health, thanks to the lactic bacteria and enzymes produced, as well as maintaining the concentration of vitamins, nutrients, and bioactive molecules of raw foods.

2) It preserves the vegetables for several years through entirely natural means without chemical additives or pasteurization.

3) It creates new flavours thanks to the lactic and organic acids produced.

A short history about Le Petit Mas fermented garlic flowers

Le Petit Mas has been using lactic fermentation for its garlic scapes for 25 years. The lactic bacteria needed for fermentation are naturally present in garlic scapes. This is why, initially, a jar of garlic scapes in oil that had been forgotten in the fridge began to ferment.

Given the delicious flavour this created, Le Petit Mas immediately wanted to spread the good news. Several years of research later, Le Petit Mas created a unique and standardized transformation process and brought fermented garlic scapes to Quebec’s agri-food market.

Looking to try our fermented garlic flowers, but don’t have any on hand? Find the point of sale nearest you.

garlic flowers storeLooking to try other fermented vegetables or make some yourself? Find out about Caldwell Bio Fermentation Canada, another business in the Eastern Townships.

How does it differ from wine or beer fermentation?

There is also another type of fermentation: the alcoholic fermentation used to make beer and wine. What is the difference? In beer and wine, yeasts transform sugars into ethanol and carbon dioxide (CO2) rather than into lactic acid.

 

 

 

 

Vous aimeriez découvrir d’autres légumes fermentés ou en faire vous même? Découvrez Caldewell Bio Fermentation Canada, une autre entreprise de l’Estrie.

TENDANCE LÉGUMES FERMENTATION 

 

 

Expansion of Our Agribusiness: Le Petit Mas Increases Its Quebec Garlic Production

 

Expansion of Our Agribusiness: Le Petit Mas Increases Its Quebec Garlic Production

Expansion of Our Agribusiness:

Le Petit Mas Increases Its Quebec Garlic Production

June 13, 2016 – Le Petit Mas has invested close to one million dollars in Martinville, in the Eastern Townships, in order to expand and develop its agribusiness of Quebec garlic and fermented garlic scapes in oil.

Marie-Pierre Dubeau and Sébastien Grandmont acquired the Petit Mas family farm in 2013. This young couple from Sherbrooke aimed to increase the garlic production for the Quebec market and to set up the family home on their farmland.

After a three-year search, they found the ideal land in Martinville, in the fertile Coaticook River Valley, at the heart of the Eastern Townships. To bring their projects to fruition, they partnered with new business associates Jean-Raymond Payet and Carole Begue. “They had wonderful land and the desire to grow garlic. Instead of becoming competitors, we decided to become associate partners,” co-owner Marie?Pierre Dubeau stated.

The new processing and storage buildings needed to accommodate the twofold increase in production will be ready by spring 2017. “In the new building, we will have space for our administrative office and a farm store, two new features for our business,” Marie-Pierre Dubeau explained. In the meantime, for the 2016 harvest, you can still pick up your order of Quebec garlic at the farm (by appointment only, 819 849-0564), order it online (www.lepetitmas.ca/online-store) as of July 26, or buy it at the IGA or Métro in September, as Le Petit Mas is one of their Quebec garlic suppliers.

Le Petit Mas Remains Committed to Organic Farming

The expansion to the new land will be gradual as it takes several years to meet organic certification standards. Therefore, over the next few years, Le Petit Mas will cultivate organic garlic on land that is already certified, while also working to convert an additional 8 hectares of land to organic farming by 2018.

Fermented Garlic Scapes – A Seasoning Unique in the World

Le Petit Mas is well known for its unique seasoning, fermented garlic scapes in oil, now available in over 500 points of sale in Quebec. Fermented garlic scapes are part of the same food trend as tempeh1 and kombucha2.

Le Petit Mas is glad to witness a comeback in fermented products in the eating habits of Quebecers. The lactic fermentation of garlic scapes has many benefits:

  • It keeps the product alive and good for your health, thanks to the lactic bacteria and enzymes produced, as well as maintaining the concentration of vitamins, nutrients, and bioactive molecules of raw foods.
  • It preserves the scapes for several years through entirely natural means without chemical additives or pasteurization.
  • It creates new flavours thanks to the lactic and organic acids produced.

Le Petit Mas retains a dozen (full-time and part-time) employees year-round and two dozen seasonal employees to produce 35 tons of Quebec garlic and 23 tons of fermented garlic scapes. The Coaticook River Valley can thus take pride in providing a home for a leading Quebec agribusiness of organic garlic.

  1. Tempeh is a food product made from fermented soybeans
  2. Kombucha is a drink prepared from a symbiotic colony of bacteria and yeast.

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For more information, contact:

Laurie-Anne Dubeau

Communication and Marketing

Le Petit Mas

vente@lepetitmas.ca

http://www.lepetitmas.ca