FRESH BABY GINGER IN THE FARM STORE! Sat. 3-6 PM Rick Crofford of Berry Simple Farm down the road in Bealeton is offering his baby ginger. He has grown it without any chemicals applied except some urea in the soil for fertilizer. $8/lb. Here is Rickss description: Baby Ginger, grown on Berry Simple Farm in Bealeton, VA. Freshly dug from a now cold unheated green house and ready for enjoying. Baby Ginger is the immature form of the common Ginger sold in many retails stores which is grown to maturity in a much, much, much warmer climate. In addition to its appearance the beauty of baby ginger is that it is more flavorful and tender and lacks some of the fiber of the mature form. And best of all is that it is grown locally and can be used fresh or frozen for use in those late winter recipes. Some ideas for using your fresh ginger... GINGER TEA Grate 1 T fresh ginger into a jar or teapot. Boil 4 c water and pour over ginger. Let stand several minutes and stir in 1 T raw honey (Stallard Road Farm honey--available at Whiffletree!). Strain into teacups or mugs. Soothing to rumbly stomachs and warming for your immune system. PUMPKIN PIE Nourishing Traditions, Sally Fallon, p. 562 1 recipe pie crust 15 oz pumpkin (or Waterpenny Farm organic butternut squash--available at Whiffletree!--cooked, mashed, and strained) 3 eggs 3/4 c Rapadura or brown sugar 1 T freshly grated ginger 1 t cinnamon 1/4 t sea salt 1/4 t powdered cloves 1/4 t nutmeg grated rind of 1 lemon 1 c pima cream or creme fraiche 2 T brandy (optional) Line 9 pie pan with crust and flute edges. Cream eggs with Rapadura. Gradually beat in other ingredients. Pour into pie shell and bake at 350 for 35 to 45 minutes.
Posted on: Sat, 22 Nov 2014 04:34:40 +0000
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