Ginger is a tropical plant, something entirely latitudinally inappropriate for us growing here in South Dakota, but we are none-the-less extremely excited about it. We start these in March in the warmest spot in the house and grow them through the summer in our greenhouse, aka Little Bali. Baby ginger is different than the cured ginger and turmeric generally found in the store. We think these young, fresh rhizomes lend flavor and freshness to dishes that well surpasses the cured and freighted mature ginger. Delicate and spicy! Consider trying both ginger and turmeric raw, grated into greens and root salads, cooked into vegetable dishes or in tea, ginger beer, glazes, sauces etc. Both are good for maintaining daily health and can be stored in the freezer for use all year long. As always, we encourage you to experiment and enjoy!
Sandor Katz’s recipe for Ginger Beer, from his excellent book, Wild Fermentation
Kale with Fresh Ginger
- 1 bunch kale, cut into bite-size pieces
- 2 Tbsp fresh ginger, sliced thinly (leave whole when slicing so they are round and beautiful in the dish when finished)
- 1 tsp soy sauce
- Olive oil for cooking
Sauté kale in olive oil until just bright green (the pan will be relatively hot). Add ginger and cook one more minute, stirring kale and ginger together. Add soy sauce to deglaze the pan and stir vigorously to coat the kale and ginger with soy sauce, about 30 seconds. Serve hot. Serve over fish, grilled chicken, brown rice, or as a vegetable on the side.
The Best Homemade Ginger Tea Ever (from MindBodyGreen)
1 Tbsp. fresh grated ginger
2 cups filtered water
1 Tbsp. raw honey or pure maple syrup
½ lemon, juiced
Optional: 1 cinnamon stick, Chamomile flowers, Echinacea tincture, Fresh mint leaves, Pinch of cayenne pepper
Peel the ginger root (…peel if you’re using mature ginger – – pink ginger doesn’t need peeling) with a peeler or with the handle of a spoon. Grate the ginger with a grater/zester. If you slice it, slice it thin and use more. Infuse the ginger; if you add cinnamon, mint, chamomile or cayenne, add it here. If you are using a saucepan, bring the water to a boil, add ginger and turn off heat. Put the lid on it and let it steep for 10 minutes. If you are using a teapot, add ginger in the teapot and pour boiling water in it. Let it steep for about 10 minutes. If you are using a saucepan, strain the water to remove the ginger. Add fresh lemon juice and natural sweetener if you like. Stir and enjoy! If you want a cold tea, let your tea cool down, store it in the fridge and add ice cubes before serving.
- Enough sliced ginger for one quart jar
- 1 cup vinegar
- 1/2 cup sugar
- One or two cloves garlic, sliced
- 1/2 a sliced onion (optional)
- Pinch of salt
Slice ginger into thin medallions (1/4″ or less). Simmer vinegar. Add sugar to dissolve, add garlic, onion and salt. Simmer for 10 minutes. Add hot mixture to jar of sliced ginger until ginger is covered. Hot vinegar will pull water from ginger so allow room at the top of jar for the extra liquid. Cool, then refrigerate.
- 1 lb. fresh ginger
- 5 cups water
- 1 lb. granulated sugar
Slice ginger into 1/8″ slices with mandoline or sharp knife. Boil in water until tender. Drain ginger, saving 1/4 cup of the water. Weigh ginger and measure out the same weight in sugar. Add ginger, sugar and 1/4 cup water to saucepan and bring to boil over medium-high heat. Stirring frequently, reduce heat to medium until sugar syrup looks dry and starts to re-crystallize (about 20 minutes). Transfer to cooling rack (with parchment paper below to catch deliciousness) and spread out into individual pieces. Store for two weeks in airtight container.
STORAGE AND PERISHABILITY CONSIDERATIONS
- Young ginger and turmeric can be stored in the refrigerator for 10-14 days in a sealed container.
- Any part of the rhizome not used within 14 days should be frozen in a sealed plastic bag, and can be used for months afterwards. Our ginger and turmeric is well washed, but please double check and remove all dirt before freezing.
- Use pre-frozen ginger still frozen and return unused portions to the freezer. Repeated thawing and freezing will damage the storability of the root.