Hi All,
We have just finished harvesting this year's crop of garlic and there are several kinds to experiment with in the making of black garlic, including: Marino, French Rocambole, Chesnok Red, German White and Music.  So far we are leaning towards Rocambole.  We are also launching our Salted Garlic Scapes at many of the outlets, starting next week.  I have posted a couple of scape recipes to give you and idea as to how to incorporate them into your cooking. The taste is a milder garlic flavour with a fresh herb overtone.  It is so convenient to use, just open the lid and dig in with a spoon....No breaking out a clove, peeling and pressing and then, of course, cleaning the garlic press after. One generous teaspoon equals a clove of garlic. Give it a try.
     CC