Farm Baby Ginger!

Make Tea With the Leaves
  • Gently boil fresh stems and leaves, or
  • Dry leaves to steep in teas later 
Make Tea With The Leaves
Washing Ginger - Be Careful

A tidbit of washing advice for growers... for some of you, your ginger may be getting just past the baby ginger stage. The skin is just starting to form on the rhizomes and it is easy to rub or wash off at this point. If that top layer of ginger epidermis is removed, it leaves the white flesh of the rhizome exposed. Turn down the pressure of your hose when washing during this phase of growth! Be more gingerly with ginger during this time.
Sweet and Sour Fish or Tofu
Sweet and Sour Fish

Prep your ingredients ahead of time. Once the fish or tofu is cooked and you start adding

the veggies, it goes very quick. Elvie makes this look so easy. I could hardly write fast enough.


Whole fish or

Tuna steaks or


two or three cloves garlic, sliced

one onion in thin wedges

julienne the following (cut into strips);

one red bell pepper

carrots and

equal amounts of

young ginger

2 Tbs soy sauce

1 Tbs canola oil

1 Tbs vinegar

1 Tbs sugar

1 Tbs corn starch


Gut the fish. Slit both sides in thickest part of the fish down to the bone. Salt the fish. No breading. Heat the oil. Canola here but your choice. Elvie does not use a lot of oil to fry so she tilts the pan so half the fish is covered.

But you can deep fry if you like and it is quicker. Cook fish in hot oil about 4 minutes on each side.


This dish works well with tuna steaks (cook 'til pink in middle)

or tofu just lightly salt and pan fry.


In a sauce pot add canola oil. Throw in the garlic, stir once. Throw in the ginger and stir less than  a minute. Throw in onion and stir for a minute. Add vinegar and stir. Add soy sauce, sugar. Then add cup of water and stir and taste. Adjust now if you like sweeter. Add carrots and cook for a minute then add red bell pepper and stir for a minute or two.


Add corn starch with a couple Tbs of water in a bowl and mix. Add starch slurry to vegetable mix and stir for thirty seconds and throw in a touch of black pepper. Pour it all over your fish or tofu. Serve with or without rice.

-Elvira and Hugh Johnson, Owners of Puna Organics


Clear Ginger Soup - With or Without Rice

This is very quick dish. No specific ingredients or amounts.


In saucepan or large pot put:


a knot of lemon grass

ginger medallions (sliced across the ginger)

onion wedges

one teaspoon salt


Bring to a boil. Throw in a fish head, fish backbone, or a couple chunks of fish.

Cook until opaque white but only takes a few
Vegetarians can substitute available veggies instead of fish

but keep veggies bright in color and do not overcook. Taste  and salt if needed. Throw in tomato wedges, cook fifteen seconds and remove from heat. This is great when you have a cold or even just  a chill.

-Elvira and Hugh Johnson, Owner of Puna Organics


Chewy Ginger Cookies
Chewy Ginger Cookies
Makes about 30 cookies

3 cups plus 2 Tbs all-purpose flour
2 Tbs unsweetened Dutch processed cocoa powder
2 1/2 tsp ground ginger (dry and grind your own!)
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1 cup (2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
2 Tbs finely grated ginger (I use about 2 1/2 Tbs)
1/2 cup unsulphured molasses
2 Tbs baking soda, dissolved in 1 Tbs boiling water
1/3 cup granulated sugar

Sift flour, cocoa powder, and spices in medium bowl. Set aside. Put butter, brown sugar, and grated ginger into mixing bowl. Whisk until fluffy. Beat in molasses. Beat in flour mixture in two batches, alternating with baking soda mixture. Shape dough into disk. Wrap in plastic. Refrigerate until firm, about 2 hours (up to overnight). Preheat oven to 325F. Shape dough into 1/2 inch balls and place on cookie sheet lined with parchment paper. Refrigerate for 20 minutes. Roll balls in granulated sugar. Bake until surfaces crack slightly, 10-12 minutes. Let cool on sheets 5 minutes. Transfer to wire rack to cool completely. Cookies store well in airtight container for up to 3-4 days (they won't last that long).
-Susan Anderson has been making these for about 5 years from recipe on

I hope these recipe newsletters are helpful for market. All newsletters are on the Facebook Page for East Branch Ginger. The website will be undergoing a face lift in the coming weeks to accommodate for more seed varieties available next year, as well as more cultural information, grower testimonials, and a map to show where folks are growing ginger around the country. Have a lovely fall season.

Take care,
Susan Anderson
East Branch Ginger
Fresh Baby Ginger!