Farm friend, have we got a pretty pink treat for you. It’s our just-harvested baby ginger.
We have small sections (0.25 lb) for just $5 to try right away and even have bulk 2 lb quantities of fresh baby ginger that you can freeze and enjoy all winter.
Juicy and sassy, baby ginger is not as spicy hot as its dried out counterpart. And you can use it easily in all the ways you love.
Grate or thinly slice directly from the root and use like this:
– Minced with garlic into your favorite stir-fry veggies for a burst of flavor
– Steeped in hot water for an instant tummy soother
– Grated into homemade vinaigrette salad dressing (which is simply olive oil, your favorite vinegar and salt)
– Blended into smoothies or homemade mango lassis
– Added to your favorite pumpkin soup recipe for a cozy flavor change-up (see recipe below)
Yes, this tropical super food CAN grow right here in southwest Virginia.
In fact, baby ginger is only available locally because its shelf life fresh makes it nearly impossible to ship without drying down industrially. You’ve never seen it in Kroger, right?
Ginger is already famous for promoting immunity, reducing nausea and easing inflammation. But did you know that baby ginger is higher in its signature beneficial compounds than dried ginger?
Research at VSU has shown that baby ginger has about two to three times the antioxidant activity of dried ginger and over two times the polyphenols (read: good-smelling beneficial compounds).
All the dried ginger you see in grocery stores comes from oh so far away. And was harvested months ago. And was likely sprayed with chemicals for shipping. Don’t feed yourself that!
Our fresh baby ginger is Certified Naturally Grown, with the same strict standards as USDA certified organic.
We only have it fresh here at the beginning of fall so come see us at the farm stand this week and pick some up.
Remember, fresh ginger freezes well so get the 2 lb bulk deal and freeze so that you can cook with it all winter long.
Here’s what I do to freeze baby ginger and use through the winter: I trim the stems then I freeze the rhizomes whole in a ziplock bag. When I want to use it, I pull out a frozen knob, grate/microplane off from the frozen what I want to use, and put the rest back in the bag, into the freezer.
Enjoy a warm mug of apple cider with baby ginger tonight.
Cheers!
Recipe for Baby Ginger & Butternut Squash Soup
Prevent your butternut soup from getting boring by adding a healthy dose of grated baby ginger. For a variation, blend in a can of unsweetened coconut milk at the end to make the soup more filling and increase its tropical aroma.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- ½ teaspoon sea salt
- 1 (3-pound) butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tablespoon chopped fresh sage
- ½ tablespoon minced fresh rosemary
- 1 tablespoon grated fresh baby ginger
- 3 to 4 cups vegetable broth
- Freshly ground black pepper
For serving
- Chopped parsley
- Toasted pepitas (pumpkin seeds)
- Crusty bread
Instructions
Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth (or a can of coconut milk) and blend. Season to taste and serve with parsley, pepitas, and crusty bread.
Recipe for Sesame Ginger Dressing (which can also be a marinade or stir-fry sauce)
Ingredients
- 2 tablespoons toasted sesame oil
- 2 tablespoons olive oil
- 2 tablespoons reduced sodium soy sauce (or sub coconut aminos)
- 2-3 tablespoons rice vinegar
- 1 ½ tablespoons pure maple syrup
- 2 cloves garlic, finely minced
- 1 tablespoon freshly minced ginger
- Optional if you want a creamy dressing: add 1 tablespoon tahini or cashew butter
Instructions
Make the dressing by whisking together the following in a medium bowl or shaking in a mason jar: sesame oil, olive oil, soy sauce, rice vinegar, maple syrup, garlic and fresh ginger. If you want a creamier dressing, add in a tablespoon of tahini or cashew butter.
Recipe for Japanese Pickled Ginger (gari)
Makes about 1 cup
Ingredients
- 4 ounces fresh ginger (washed thoroughly but no need to peel if young and thin-skinned), sliced paper-thin with a mandoline or vegetable peeler
- 2 cups water
- Several thin slices of raw beet (optional, for added color)
- 3/4 teaspoon salt, plus an extra sprinkle
- 1/2 cup rice vinegar (cider, white wine vinegar may be used)
- 2 tablespoons sugar (or more to taste)
Instructions
Sprinkle the ginger (and the raw beet slices, if using) lightly with salt and put in a lidded jar, preferably first sterilized with boiling water. Add the vinegar to a stainless steel saucepan, and bring it to a boil, stirring in the sugar and salt until dissolved. Use a funnel to pour the hot liquid over the ginger, mixing well (it should completely cover the slices).
Tightly cover the jar, allow it to cool to room temperature and refrigerate. The pickled ginger, which is ready to eat after several hours, keeps well in the refrigerator for up to six months.