Late Fall. October-November
Most of us know fresh ginger as a thick-skinned, fibrous and aggressively spicy root that's imported from far away places. The fresh young ginger we grow here in Vermont is juicy and plump, with a pink blush. It's mild and tender enough to eat raw in salads, and it has an almost translucent skin that doesn’t need peeling; you can practically rub it off. Just wash it and trim the cut surfaces.
- Young Ginger keeps for 2-3 weeks in the refrigerator, wrapped in plastic or in a sealed container.
- It can be frozen whole as well, packed in freezer bags. To use frozen ginger, try grating it directly into dishes while it's still frozen, no thawing required. Then put the piece you don't use right back in the freezer.
- You can also submerge ginger in a neutral spirit like vodka, and it will over time impart a delicate, spicy flavor.
Longevity Noodles with Chicken, Ginger, and Mushrooms
Pickled Young Ginger
Pumpkin Ginger Soup
Apple Carrot Ginger Juice
Sweet Potato Curry
Green Curry Paste
Cauliflower Steaks with Ginger, Cumin, Turmeric
Butternut Squash and Coconut Curry
Turmeric Ginger Tea
Kale and Cucumber Salad with Roasted Ginger Dressing