In Season 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. Storage Tips
Longevity Noodles with Chicken, Ginger, and Mushrooms Pickled Young Ginger Pumpkin Ginger Soup Apple Carrot Ginger Juice Sweet Potato Curry Green Curry Paste Golden Milk Cauliflower Steaks with Ginger, Cumin, Turmeric Butternut Squash and Coconut Curry Turmeric Ginger Tea Fire Cider Kale and Cucumber Salad with Roasted Ginger Dressing |
Vegetable Index
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