Photo credit: Thadah Wah
Depending on the season, ginger from the farm comes fresh or cured. Fresh or baby ginger has a thin skin (no need to peel!), is juicier, and has just the right balance of spice and sweetness. It is very medicinal, soothing all kinds of gastrointestinal distress, boosting the immune system, and acting as a strong anti-inflammatory agent. It's great for when you're feeling under the weather - just throw some into a smoothie, golden milk, or make ginger juice. It's also delicious added to a greens stir-fry or a pumpkin curry. When cooking with young ginger, just mince it up and be sure not to overcook it.
Fresh: To store, cut the green tops off the root. Steep the tops in boiling water to make a subtle tea or add to soup broth for added flavor. Baby ginger keeps a few weeks in the fridge but also keeps well in the freezer indefinitely. To store it in the freezer, slice it into thin pieces and spread it in a single layer on a parchment covered cookie sheet. Place the tray in the freezer overnight and then transfer the frozen ginger to a freezer safe storage unit. These thin slices can be easily minced with a sharp knife when you are ready to use it.
Cured: Ginger can be stored at room temperature for a few days or in a sealed plastic bag in the crisper drawer of your fridge for a week. Or to store it longer term, you can peel it and then freeze it using the method above.
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