Pat, Lisa and sons Wally and Quentin, own and operate Obisquahassit, New Jersey's oldest working farm and one of the oldest residences in the United States, dating to 1670. It took over 4 years to develop reliable, organic methods to make their black garlic products. Everything starts in the fields, where organic and sustainable practices rule. In the fall of 2013 they planted over 44,000 organic garlic cloves at Obisquahassit, which they harvested in the summer of 2014.
Nothing is added when they make artisanal batches of organic black garlic. Heat, humidity and vacuum create an environment that lets the natural sugars and enzymes within the garlic do its own thing.