FRESH, LOCAL GINGER

It's official. We can now call ginger a local ingredient. 


Luckily for us, farmers right here in Ohio are successfully growing this lovely rhizome that was once considered so exotic. Most grow ginger in high tunnels and greenhouses in order to plant it earlier in the spring and provide this tropical plant the moist, humid, micro-climate it prefers. 

I've been buying ginger from Litchfield grower, Larry Luschek for the past few years and I'm always amazed at how beautiful and flavorful it is compared to that dry, brown stuff imported from who-knows-where at the supermarket. Freshly-harvested ginger isn't as fibrous as its store-bought counterpart, and it doesn't have that tough skin, so it barely needs peeling. It's juicy and has a nice mellow spice.

The timing of our local ginger harvest couldn't be better. I've found it in local farmers' markets from September through November. So, now's the time to stock up. I did just that last week and my plan is to pickle some of it and candy the rest. 

Other ideas for using fresh ginger? If you juice, add a knob of ginger to carrot, apple or beet juice (or better yet, a combination of all three). Spice up your afternoon tea with a slice of ginger. Make a ginger-scallion stir-fry with fresh, seasonal vegetables like broccoli, kale, Asian greens, and cabbage. The local ginger harvest also coincides with peak apple season which is great because these two play so well together. Grate some fresh ginger into your favorite apple pie or apple crisp. 

Wrapped tightly in plastic, fresh ginger will keep for a week or two in your fridge. And though I have yet to try it myself, fresh ginger supposedly freezes well too. Another handy idea for preserving fresh ginger is to make an infused vodka. Just think of the holiday cocktail potential! 

I also discovered this recipe for gingerbread made with fresh ginger. We enjoyed it for dessert last night after a busy afternoon of garden chores. The recipe produces a light, moist, mildly-spiced gingerbread that made for a sweet end to a chilly fall weekend.

FRESH GINGER BREAD

1 cup honey
1 large egg
1/2 cup fresh ginger root
½ cup butter, softened
2 ½ cup flour
1 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
¼ tsp salt
1 cup strong coffee, hot
1 ½ tsp baking soda

Preheat oven to 350F.

In a mixing bowl, whisk the honey and egg together.

In a food processor, pulse the ginger until very finely minced, then add to the honey and egg mixture.

Beat in the softened butter.

Sift flour and spices into wet mixture.

Dissolve the baking soda in hot coffee (leave plenty of room at the top though, it will probably bubble) and add to batter.

Pour into pan 9x9-inch, square cake pan and bake for 35-40 minutes.