Fiddlehead Farm Wins Another National Good Food Award!

— Written By
en Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

Black garlic. Photo by Debbie Roos.

Chatham County’s Fiddlehead Farm has won their THIRD national Good Food Award! Earlier this year they won for their Black Garlic Rooster Sauce. In previous years they have won for their Roasted Strawberry Preserves (2018) and Strawberry Honeysuckle Jelly (2020). The awards are given annually to winners in several categories: beer, cider, charcuterie, cheese, chocolate, coffee, confections, drinks, elixirs, fish, grains, honey, oils, pantry, pickles, preserves, snacks, and spirits. Close to 200 winners are chosen from over 2,000 entries from all 50 states.

Visit this website to see all the 2021 Good Food Award winners…but click at your own risk  – if you view this list while hungry you may end up ordering one of everything!

Congratulations to these other 2021 Good Food Award winners from North Carolina:

Fiddlehead Farm’s Emily and David Boynton have produced many different hot sauces over the years and last year David had the idea to substitute black garlic for some of the regular garlic in their rooster sauce recipe to take it up a notch. It was a success! They make the black garlic and also grow the habanero peppers used in the sauce. Black garlic is produced by aging fresh garlic through an extended warming period (140-190° F) in high humidity for 1-2 weeks. The finished garlic is tender and dark brown in color with a rich, tangy, slightly sweet flavor that lends umami to dishes. Black garlic cloves can be chopped, smashed, or pureed and added to sauces, soups, stews, pastas, and sauteed vegetables.

Emily makes a wide variety of preserves, hot sauces, and finishing salts in her kitchen in Pittsboro. All of Fiddlehead Farm’s products are made in small batches which means the focus is on high quality seasonal ingredients. Emily sources her ingredients from local organic and sustainable farms with the exception of fruits like citrus and cranberries that are not grown in North Carolina. You can view a list of the farms that Emily sources from on her website.

Fiddlehead Farm sells direct to customers at the Carrboro Farmers’ Market; you can also purchase their products at  Weaver Street Market stores, Chatham Marketplace, the Pittsboro Farmers’ Market, Fair Game Beverage Co., Sugar Island Bakery, Locopops, the Durham Food Co-op, and on-line through the Fiddlehead Farm website.

See photos and learn all about Fiddlehead Farm’s 2018 Good Food Award for their roasted strawberry preserves.

This black garlic fermenter produces the black garlic when held at high humidity between 140-190° F for 1-2 weeks or more. Technically it is not fermented but undergoes a Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Photo by Debbie Roos.

Bulbs of garlic loaded into the black garlic fermenter. Photo by Debbie Roos.

Finished black garlic. Photo by Debbie Roos.

Emily and David’s son Willie and his friend Rokia Sissoko harvest habanero peppers to be used for the black garlic rooster sauce. Photo by Debbie Roos.

Habanero peppers at Fiddlehead Farm. Photo by Debbie Roos.

Award-winning Black Garlic Rooster Sauce! Photo by Debbie Roos.

Fiddlehead Farm won previous Good Food Awards for their Roasted Strawberry Preserves and their Strawberry & Honeysuckle Jelly. Photo by Debbie Roos.

Emily and David Boynton with their donkeys at Fiddlehead Farm. Photo by Debbie Roos.

Written By

Debbie Roos, N.C. Cooperative ExtensionDebbie RoosExtension Agent, Agriculture - Sustainable / Organic Production Call Debbie Email Debbie N.C. Cooperative Extension, Chatham County Center
Updated on Nov 3, 2021
Was the information on this page helpful? Yes check No close
Scannable QR Code to Access Electronic Version