Seasons with Black Garlic: Recipes that Celebrate the Bounty of the Harvest Season

In the Rainshadow, our kitchens follow the rhythms of the land. Spring whispers with soft rains and green shoots; summer dazzles with sun-warmed berries and garden tomatoes; autumn invites caramelized roots and smoky mushrooms; winter cradles us with braises, hearty grains, and warming flavors.

Through every season, one ingredient carries the year in its flavor: Raven’s Rose Artisanal Black Garlic. Aged slowly in gentle heat, it emerges soft, sticky, and rich, with notes of balsamic, molasses, and tamarind. It’s an ingredient that transforms the familiar into the extraordinary — a whisper of umami in fresh spring greens or a depth-laden echo in winter stews.

Below, we share two seasonal recipes that highlight black garlic’s magic — one for spring, one for autumn/winter — to inspire your own culinary rhythms.

Spring Asparagus & New Potato Salad with Black Garlic Puree & Dukkah

Serves 4 | 35 minutes

Spring is a time of brightness, of tender shoots and first harvests. Here, black garlic balances the freshness of asparagus and new potatoes with its gentle molasses sweetness. A sprinkle of dukkah adds nutty crunch, while fresh herbs lift each bite into a fragrant, layered experience.

Ingredients:

• 1 lb. new potatoes, scrubbed and quartered
• 1 bunch fresh asparagus, trimmed
• 4–5 black garlic cloves
• 2 tsp warm water
• 2 tbsp olive oil
• Juice of ½ lemon
• ¼ cup fresh dill, roughly chopped
• 2 tbsp fresh mint, chopped
• 2 tbsp dukkah – available locally at Pat's Pantry, Spices & Teas in downtown Astoria, OR
• Salt and freshly cracked black pepper

Method:

1. Cook the potatoes: Boil in salted water until tender, 12–15 minutes. Drain and cool slightly.
2. Blanch asparagus: Boil for 2–3 minutes, then shock in ice water to preserve vibrant green. Drain.
3. Make black garlic puree: Mash cloves with warm water until silky. Season lightly.
4. Assemble salad: Toss potatoes, asparagus, dill, mint, olive oil, and lemon juice. Season to taste.
5. Plate: Spread black garlic puree on a platter, layer salad atop, and finish with dukkah.

The result is a salad that feels like spring itself: bright, earthy, herbaceous — anchored by the deep, sweet umami of black garlic.

Autumn/Winter Black Garlic & Mushroom Risotto

Serves 4 | 45 minutes

As the days shorten and the fog thickens, our tables shift toward comfort. Mushrooms, root vegetables, and slow-cooked dishes take center stage. This risotto marries earthy mushrooms with the deep, caramel-like richness of black garlic, creating a dish that is both luxurious and rooted in the Pacific Northwest’s late-season bounty.

Ingredients:

• 1 cup arborio rice
• 2 cups mixed mushrooms (chanterelle, oyster, cremini), sliced
• 4 black garlic cloves, minced
• 1 small shallot, finely chopped
• 3 cups warm stock
• ½ cup dry white wine
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• Salt and freshly cracked black pepper
• Optional: ¼ cup grated Parmesan or toasted breadcrumbs

Method:

1. Sauté mushrooms: Cook in 1 tbsp olive oil until golden. Season lightly and set aside.
2. Cook risotto base: Heat remaining oil and butter, cook shallots until translucent, then stir in rice.
3. Deglaze: Add wine, letting it absorb fully.
4. Add stock gradually: Stir frequently until rice is tender yet slightly firm, 18–20 minutes.
5. Finish: Fold in black garlic, mushrooms, and thyme. Adjust seasoning. Add a touch of butter or cream for extra richness.
6. Serve: Garnish with Parmesan or breadcrumbs. Enjoy the layered earthiness and the gentle umami sweetness of black garlic.

Using Black Garlic Through the Seasons

• Texture & Timing: Black garlic is soft and jam-like. Add toward the end of cooking to preserve its nuanced flavor.
• Pairings: Root vegetables, mushrooms, citrus, herbs, and roasted proteins all enhance its balsamic depth.
• Applications: Purées, dressings, compound butters, or simple stir-ins — a little black garlic transforms familiar ingredients into something soulful and surprising.

Black garlic is a companion through every season — a flavor that quietly holds a year’s worth of sun, rain, and earth. Whether brightening a spring salad or enriching a winter risotto, it invites us to slow down, taste deeply, and cook with intention.

What’s growing on your table this week? What flavors are shaping your season? Let Raven’s Rose Artisanal Black Garlic be your go to ingredient for deep flavor layering.