Posted by Tim Vidra / Thursday, November 10, 2011
Fresh Grown Local Ginger
You just never know what might show up at the South of the James Farmers Market (or any market for that matter). This week among all the fall greens, beets, onions, and late peppers, fresh ginger made its debut at several stands. I happened to pick mine up from Casselmonte Farm located in Powhatan, Virginia. I will be honest — I have never seen fresh ginger and was only familiar with the dry ginger in the supermarket that I am now wondering comes from where? I mean I didn't know I could grow ginger as silly as it sounds!
Armed with a little education, I believe I might tackle this spice in the 2012 spring garden. In the meantime, I can give you a few tips on enjoying the dry or fresh ginger you may purchase.
- Ginger does not keep long in the refrigerator. I always keep my pieces of ginger in the freezer in Ziploc bags where in reality they will keep for a very long time.
- Ginger can be taken out frozen and no need for thawing just grate the amount you might need for your dish. When done return it to the freezer for future use.
- In most recipes there is no need to take the skin off of the ginger just grate as mentioned above. If the recipe does call for a ginger dice then I would take the time to take the skin off.
Have you cooked with fresh ginger or with the stalks? Anything I need to try or know about planting this aromatic spice?
E.A.T local E.A.T. well