Wake Robin Farm grows ginger each year and I make sure to pay close attention to which market they are bringing it to. Today was the day, so I left Declan with Nellie last night so I could skip milking…Life is going to be very different when he goes to the freezer…and I headed down to Portsmouth. I hit moments after another local ginger loving foodee, and we commented on her beating me, but there was plenty for both of us, so all was well.
Most of this will find it’s way into the freezer, for use all year. Among my plans, Pear and Ginger Chutney, Lacto-fermented Ginger Carrots, Ginger ale, Ginger Infused Vodka, Ginger tea, and for a little something in soups or skillet dishes, or to flavor my kombucha.
The tops are simmering on the stove, to create a nice base for soup. The ginger root is so tender I used it in my garlic press! Tonight I enjoyed a dinner of scrambled pork, with ginger, garlic, red cabbage and onions. A side of mashed potatoes, and some Nellie Milk. Mmmm. I love Fall!
Last year I put craisins in my pear-ginger chutney and I will never go back! Also you can do ginger beets just like you do ginger carrots! Our beet harvest wasn’t awesome, but hopefully next year it will be. : )