New Season Ginger
In late summer, new season ginger pops up around the place - it has thinner skin and often pretty little peeps of pink. . While regular mature ginger - the brown and wrinkly version - is available year round due to its decent shelf life after harvest, new season ginger is a fleeting commodity.
Tantalizingly fresh and vibrant - new season ginger will last in the fridge just a few weeks. Unlike mature ginger, which seems to sit in the pantry happily for ages (a month or more), usable still while it dries out and wrinkles its way towards a bitter end.
So this is a good time to remind ourselves of many of the ways ginger can be put to use in the kitchen:
- A must-have in curries and stir-fries - particularly as part of an aromatic trio alongside garlic and chilli.
- Salad dressings - giving a hot and spicy kick.
- Baking - think apple and ginger muffins, gingerbread of course, and carrot cake.
- Herbal teas - a few ginger pieces steeped in boiled water makes a soothing and calming tea.
- Ginger is a fantastic addition to fruit and veggie juices. Carrot, apple and ginger juice anyone?
- Ginger beer - if you are so inclined to make your own. Beware of exploding bottles.
- Pickled ginger, and as a compliment in other ferments such as Kimchi.
Having hung around for at least 5000 years - ginger is an original superfood. Its culinary and medicinal benefits are extensive.
The gorgeous ginger pictured above made its way from Sprayfree Farmacy. When ordering from a seasonal food distributor, an online order of just 'ginger' at this time of year may just turn up as this new season version. Savour it!
Photo Credits: Ginger from Sprayfree Farmacy.
PS. Food Skills Workshops launch next week - starting Thursday, with Yoghurt, Whey and Ghee-making. Tix available here.
