Wednesday, January 27, 2010

298/365 Ginger

The latest unusual item in my organic produce bin: ginger.

I've never had fresh ginger on hand, so I'm not quite sure what I'm going to do with it. I've done some research online for ideas, and it seems as though the most common uses are in tea, stir fries, and desserts.

From what I read, it's a pain to peel -- but people who love it tackle the process anyway.

How do you like to use fresh ginger?

Camera: Canon 40D with 60mm macro lens and 430EX Speedlite, 1/125s, f/2.8 at ISO 640


  1. I have had numerous recipes call for fresh ginger (mostly soups and marinades) but have always used the dried version from the spice aisle as I have never had fresh on hand.

  2. I love fresh ginger root and almost always have some in the fridge :)
    A favorite fall-back is to use it with bok choi:

    I disagree that it is hard to peel though... I just use my potato peeler and it is a breeze.

    If you like tea, then ginger tea can be great! I just boil some water on the stove and start tossing in slices :-D obviously the [more you add, longer you boil] the stronger it becomes. Also can add some honey as a natural sweetener. This is esp good for a sore throat! Good idea to strain the tea before drinking.

    If you like Indian food, it goes very well in Rajma (red beans):
    If that looks interesting, let me know and I'll follow-up w/ some pointers off-line :-D

  3. Josh, you're the second person who's recommended ginger tea -- I'm going to have to try that. It sounds easy and yummy.

    I also have some bok choy at home that I need to use up, so that stir-fry recipe may be just what I need! Thanks!