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

Posted on 13 June, 2016 by Marie-Pierre Dubeau | Le Petit Mas

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.

Tempeh is a food product made from fermented soybeans
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

Garlic scape butter vs. garlic butter: the duel

Posted on 18 April, 2016 by Marie-Pierre Dubeau | Le Petit Mas

garlic scape butter vs garlic butter: the duel

Garlic butter is a classic recipe. It’s delicious on bread, of course, but also on pasta, seafood, potatoes, grilled meat and fish, fried mushrooms, etc.

To write this post, we tested our three flavoured butter recipes: garlic scape butter, Quebec garlic butter and Quebec garlic confit butter.

Garlic scape butter vs. garlic butter: the verdict

Garlic scape butter

Garlic scape butter, Quebec garlic butter and Quebec garlic confit butter are all delicious, cheap and easy to make. Yet they each have a very different taste.
Flavoured butters keep several days in the fridge, but you can also freeze them so you always have them on hand.
We love them all, but we prefer garlic scape butter with seafood. Its delicate taste brings out the subtle flavours of the seafood more.

Once you have finessed your technique for making garlic butter, have fun coming up with your own versions! Lemon juice, sea salt, mustard, thyme, maple flakes are just some of the ingredients that go well with garlic butter!

Quebec garlic confit butter

Basic garlic or garlic scape butter recipe

Cream butter in a food processor or with a fork.
Add Quebec-grown garlic, our fermented garlic scapes, Quebec garlic confit or other ingredients, depending on which version you are making, and mix until thoroughly combined.
Serve immediately on bread, pasta, seafood, etc.
To store, transfer the garlic scape butter, Quebec garlic butter or Quebec garlic confit butter to a ramekin or roll into a sausage in plastic wrap. To make the sausage, place the mixture in the centre of a square of plastic wrap and spread it lengthwise. Roll into a sausage about 1 inch in diameter. Close up the two ends by tying the plastic wrap into a knot. Refrigerate for at least 2 hours. Slice into rings when ready to serve.

The best garlic bread

Now that you have your butter, make your own Quebec garlic bread, garlic scape bread or garlic confit bread!

Preheat oven to 400°F.
Without cutting completely through the bottom, cut bread into 1-inch-thick slices.
Spread garlic scape butter, Quebec garlic butter or Quebec garlic confit butter between slices.
Wrap baguette in aluminium foil and bake in the oven (or on the barbecue) for about 15 minutes.

Bon appétit!

Looking to make garlic scape butter, but don’t have any scapes on hand? Find the point of sale nearest you.

Looking to have some Quebec-grown garlic? Buy your Quebec garlic from our online store in season.

Garlic breath – understand it better so you can fight it better

Posted on 21 March, 2016 by Marie-Pierre Dubeau | Le Petit Mas

Garlic Myths and Realities – Part 1

Some people love the characteristic odour of garlic while others hate it, especially when they smell it on their breath, the breath of their loves ones or their neighbour on the bus.

In this first instalment of our Garlic Myths and Realities series, we will try to better understand what causes garlic breath so that we can fight it better!

Understand what causes garlic breath

via GIPHY

Allium sativum—garlic—is known for its many beneficial properties. To benefit from its “miraculous” molecules, you need to crush, mince or chew the garlic to trigger the chain reactions that transform the alliin into allicin and other organosulphur compounds, such as diallyl disulfide, allyl methyl disulfide, allyl mercaptan, and allyl methyl sulfide.

Certain molecules are good for the health, but they also release malodorous gases in the oral cavity. Most of these molecules quickly break down in the digestive tract, EXCEPT allyl methyl sulfide. This malodorous molecule takes longer to metabolize. It spreads through the organism and thus spreads its characteristic odour in the respiration, sweat, and even urine.[1]

Fight garlic breath: basic oral hygiene

Part of the odour responsible for garlic breath comes from the oral cavity, so brushing your teeth thoroughly or rinsing out your mouth with mouthwash will get rid of some of the odour. However, this might not be enough.

via GIPHY

Fight garlic breath: eat parsley, spinach, mint, apples, pears (and other fruits that brown when exposed to air)

According to the Journal of Food Science,[2] these foods contain an enzyme which causes chemical reactions that reduce the formation of allyl methyl sulfide, as well as directly reducing odours.

via GIPHY

Fight garlic breath: drink milk!

Another study by the Journal of Food Science [3] found that milk is very effective in the deodorization of allyl methyl sulfide. Whole milk obtains the best results, since the fat content is partly responsible for deodorization. Furthermore, drink the milk during the meal, since it will act directly on the volatile molecules created while eating.

via GIPHY

Fight garlic breath: substitute fermented garlic flowers for garlic

In some recipes that contain garlic, you can substitute fermented garlic flowers for garlic, since they are much easier to digest and won’t cause garlic breath!

You don’t have any fermented garlic flowers on hand? Find the point of sale nearest you.

Fight garlic breath: simply have friends who love garlic 🙂