Fiesta Friday #243 Farmers’ Market = Fresh Baby Ginger

This week I will be cohosting

Kunstkitchen’s Blog with Becky @ Bubbly Bee

 The Fiesta Friday get together is made up of cooks from all over the world. This is an invitation to read or share your recipes and culture with the party goers each Friday. It’s a fun way to learn about cooking and with the bonus of connecting with others who share a passion for food.

Please take note to be considered for the features: If you’re new to Fiesta Friday, please read the guidelines.

Participants please link your blog to Angie’s Fiesta Friday as well as the cohosts to enable pingbacks. So that we know when you have arrived at the party. Include the tag Fiesta Friday on your post!

🥦🥕🌶🥒🌽

Happy Fall Days are here. The Lyndale Farmers’ Market is teaming with produce and all manner of food stands. It’s raining all week in Minneapolis. I’ll see what this weekend brings. Looking for more veggies to freeze for the winter. Such a nice surprise to have something to remind me of summer and sunshine.

The weekend before last I cooked up a storm. Refrigerator Pickles, Corn and green beans for the freezer and fresh baby ginger which I bought from a nice elder Hmong farmer woman. I asked her what to do with it as it came with stalks and leaves. She told me all of it!

Baby ginger plants are harvested in September here. After cutting off the nodules of the ginger, I washed and used a gentle vegetable brush to remove all the beautiful black earth to clean them. Then dried it with paper towels.

Next: Checked out how to freeze it. It’s so easy to prepare. Make thin slices and bag them. Place in the freezer flat for easy stacking.

Then I cut off and cleaned the ginger leaves off the stalk. Wash them thoroughly in cool water and let dry on a towel.

Prepared the stalks cut into 1-inch pieces. These can be used in making rice, quinoa, pasta, or soups. Remove the stalks before serving just the same as for Bay leaf  in cooking. The stalks can be used fresh or freeze them for later.

Finally, after patting the ginger leaves to help in the drying process, I cut them with kitchen scissors and left them out to dry. The small quantity made enough tea of dried ginger leaves for a couple of cups of tea.

My source for the baby ginger instructions was a website that I found called Windcrest Farm – Certified Organic Vegetables, Herbs and Flowers in North Carolina. My kitchen was a buzzin’ with all the new ways of prepping that I was learning. Suddenly the website was stuck and a light went on in the old bean! Windcrest farm is in North Carolina and they are in the middle of the hurricane Florence! They lost power…luckily I had done all the work before that happened. The website is up and running again. North Carolina was flooded and that certainly will be hard on the farmers there.

Thanks for stopping by my kitchen.

Please enjoy a healthy and happy weekend.