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Recipe Ideas
Greetings!I promised you some recipe ideas. Here they are. There are so many recipes out there for ginger. Baby Ginger can be used in any recipe that calls for mature ginger. It can also be used to make things that mature ginger cannot! Baby Ginger can be pickled and candied because it is so tender. Also remember, there is no need to peel Baby Ginger. It has no hide and no tough fibers in the flesh. Just chop it, slice it, or mince it as needed. Here are some recipes that will help you tell your customers what to do with the beautiful Baby Ginger that you have to offer! |
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| Elvira's Ginger Pickles |  | |
enough sliced ginger for qt. jar
1 cup vinegar (Elvie prefers Bragg's! apple cider 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. Allow room at top of jar for extra liquid; hot vinegar will pull water from ginger. Cool then refrigerate. If pink color desired, add beet slices when garlic is added to vinegar. Very pretty without beets, too! If Baby Ginger is fresh then pink bud scales will show when pickled. If ginger has sat for a while and scales have turned darker purple (discussed in last newsletter) then peel off darkened scales and pickle. Serve with cooked greens, collards, kale, bok choy, on quinoa, bulgur, brown rice, and grilled chicken.
Will hold in refrigerator for many weeks.
-Elvira and Hugh Johnson, Owners of Puna Organics (where your ginger seed came from!) |
| | Stir Fried Baby Bok Choy |  | |
baby bok choy
1/2" of ginger rhizome, minced
2 minced scallions
3 cloves garlic, minced
1/4 tsp. salt
1/2 tsp. sugar
black pepper to taste
peanut oil for pan (1-2 Tbsp.)
Slice bok choy lengthwise into 1/2-3/4" thick pieces. Heat peanut oil in large saute pan until very hot but not smoking (medium-high heat). Add ginger, scallions and garlic and fry for only 20 seconds. Add bok choy, salt, pepper, and sugar and stir fry for 60 seconds. Add 2 Tbsp. water, cover and steam for a minute
or less. Uncover and stir. Serve hot.
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| | Candied Ginger |  | |
1 lb. fresh ginger
5 cups water
about 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 recrystallize (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. |
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So, be adventurous, try something new and exciting with fresh Baby Ginger! Pickled ginger, candied ginger, Thai dishes, chinese dishes, ginger cookies, ginger cake, ginger tea, ginger juice, ginger ale. The internet has many, many more recipes than I have room for here so take a look at all the things that you can do with ginger! In the meantime, I will make up another newsletter with some more recipes... my yummy ginger cookies... a ginger cake recipe that my children beg me to make... Dan's (the man who makes ginger seed happen at Puna Organics) myriad of Thai recipes... more to come.
Susan Anderson
East Branch Ginger
207-313-4358 |
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