LE PETIT MAS fermented garlic flowers are now available at choices markets
LE PETIT MAS fermented garlic flowers were discounted at Nature's Emporium stores
June 24th 2021
To end our spring promo, our organic fermented garlic flowers (scapes) were discounted in all Nature's Emporium stores up to June 24th! @Naturescanada
LE PETIT MAS fermented garlic flowers were discounted at organic garage stores
LE PETIT MAS fermented garlic flowers were discounted at the sweet potato
May 7th - 20th, 2021
FORMAGGIO KITCHEN (BOSTON) : THEIR SECRET COOKING INGREDIENTs!
March 26th 2021
Facebook post: Two of our secret cooking ingredients: fermented garlic flowers and fermented garlic flower oil from Le Petit Mas in Québec. The fermented garlic flowers (or scapes) have a tangy garlic flavor that's perfect in almost any dish. They don't have the spicy bite you expect from garlic but rather a mellow yet fragrant flavor. Spoon them into a pasta dish or over vegetables; drizzle the oil into a dressing or over any dish as a finishing oil. Take home both and experiment!
LE PETIT MAS: Innovative Agribusiness of Fermented Garlic Scapes, Magazine Chef &co. november 2020
Le Petit Mas has been an organic Quebec-grown garlic producer in the Eastern Townships of the “Music” variety since 1989. Its garlic stands out for its long-lasting freshness, bold taste and great appearance.
Its flagship product, fermented garlic scapes, makes cooking easier. This product lacks the pungency of garlic cloves. For garlic lovers, fermented garlic scapes do not replace garlic cloves, but are an interesting alternative for when you don’t want “garlic breath” or when you want to add a delicate garlic flavour to food. For example, garlic scape butter will be much easier to digest than traditional garlic butter and will not mask the taste of lobster or scampi. Fermented garlic scapes are a seasoning in its own right, one which will please all who love the taste of garlic, and even those who don’t.
There are 10 must-try products from canadian grocery chain farm boy, Chatelaine, May 11, 2018
These fermented garlic flowers (garlic scapes, or the garlic plant’s flower bud) have a mild garlic flavour that gives sauces, soups and stir-fries (or whatever you’re cooking) a allium hit, without being too pungent or giving you garlic breath. These would also be yummy spread on fresh bread. Quebec company Le Petit Mas makes this product for Farm Boy.
Food for Thought, the improper bostonian, September 2018
"Ingredient you can’t get enough of right now? Well, Formaggio has this condiment. It’s a fermented garlic blossom. It’s packed in oil, super pungent and umami-laden. It’s got this funky, garlicky, floral flavor, and I’ve been using it a lot and working it into simple preparations. That’s the geeky chef thing I’ve been messing around with. I’m also a freak for olive oils and I’m constantly looking for the best and next olive oil. In my kitchen, you’ll probably see as many as 20 varieties at any given time." - Award-winning chef Michael Scelfo is the owner of Alden & Harlow in Cambridge (Massachussetts)
11 very special food gifts made right here in Canada, CBC 2018
Put a little garlic sizzle in your next oil drizzle over salads, pasta or bread. Garlic scapes are a hopeful sign of spring when their bright green coils pop up at local farmers' markets. A Quebec company called Le Petit Mas had the brilliant idea to preserve the flavour with Organic Fermented Garlic Scape Oil; bringing the subtle and unique flavour to the rest of Canada.
Rendez-vous gourmet, Birgit blain & Associate, 2018
Garlic Without Garlic Breath – Le Petit Mas Fermented Garlic Flowers, a condiment made from the green scapes of the garlic plant (not the bulb), imparts complex flavours without the pungency of garlic. It reminds me of pesto sauce. This highly versatile seasoning enhances just about any savoury dish. Add it to sauces, marinades, dips, dressings and spreads. Brush it on meat and seafood straight from the jar to boost the flavour. Best of all, it’s easy to digest and doesn’t create the dreaded “garlic breath”!
Le Petit Mas - Organic garlic flowers for your everyday recipes, Armour bodz 2018
Trois fois par Jour, Marilou and Alex champagne, april 2015
HÔTELS, RESTAURANTS ET INSTITUTIONS, HORS-SÉRIE PRODUITS D'ICI, Summer 2015
Le Petit Mas as a garlic and garlic flowers producer.
La fleur d'ail, Ricardo Cuisine, october, 2013
Recette de Ricardo de poulet à la courge à la fleur d'ail dans l'édition 100% local de son magazine.
Le Petit Mas célèbre sa relève, La Tribune, july, 2013
L'ail de la ferme Le Petit Mas : Relève assurée pour Christiane Massé, La terre de chez nous, july, 2013
Peut-on faire pousser de l'ail chez soi?, La Presse plus, may, 2013
L'ail du Québec plus cher, mais plus savoureux, october 2013
- Coffret Foodies-QC, Partout Ici, march, 2015
- Trouvailles pour faciliter la préparation des repas, Éditions Pratico-pratiques, 2013
- Le Petit Mas s'attaque au gaspillage alimentaire, Progrès de Coaticook, april, 2013
- Must-have, Essentrics, 2013
- Des producteurs d'ail se regroupent dans les Canton-de-l'Est, La terre de chez nous, september, 2012
- Produits de notre terroir à découvrir, Moi et Cie, november, 2011
- De l'ail juteux au menu, La semaine, october, 2011
- L'ail du Québec, un marché à développer, La terre de chez nous, september, 2009
- La fleur d'ail du Québec : à découvrir, La Semaine, july, 2009
- L'ail des bois, une alliacée très menacée, Le Devoir, june, 2009
- De l'ail, La Presse, june, 2009
- À découvrir, Le Lundi, april, 2009
- Le ferme Le Petit Mas a fait de la fleur d'ail son produit chouchou, Cyberpresse, april, 2009
- L'ail dans l'huile, pratique et nutritif? Cyberpresse, november, 2008
- Alimentation locale: de l'importance de parler à votre épicier, Cyberpresse, october, 2008
- Ça pousse ici, Châtelaine, june, 2008
- La fleur d'ail du Petit Mas unique au monde, La Tribune, october, 2005
- Un assaisonnement innovateur et très polyvalent, Ricardo (Radio-Canada), september, 2005
- La fleur d'ail du Petit Mas, L'épicerie (Radio-Canada), july, 2003
- Ail : Les fleurs d'ail du Petit Mas, Le Lundi, march, 2002
- J'ai testé, La Presse, october, 2001
- Le coup de coeur de la semaine, Le Lundi, march, 2001
- Le créneau "bio", PME, june, 2000
- Tendances gourmandes, à découvrir, Coup de pouce, july, 1999
- La fleur d'ail tient en haleine, Femme Plus, june, 1999
- Cuisine des Cantons
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