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.

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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.



About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
This entry was posted in Farmer's Markets, Slow food and art in the kitchen, Vegetables, Vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

10 Responses to Fiesta Friday #243 Farmers’ Market = Fresh Baby Ginger

  1. Pingback: Ginger – Re-planting the Harvest – My Slice of Mexico

  2. Such useful info, Catherine. I had no idea you can use ginger leaves. I did once sprout a piece of ginger. Actually, it sprouted by itself, lol. All I did was bury it in a pot of dirt. It ended up freezing in the cold so I didn’t get to enjoy it. Next time I know that you can snip the leaves for tea. It sounds fantastic! Thanks for cohosting. I hope you had fun! XO

  3. The town I live in now has a small Farmer’s Market – I miss the big one I went to every Sat. morning at 7:00 a.m. I looked at one of your earlier posts about basil. Michigan has been struck with basil downy mildew too. This is the first year my basil plants did terrible – sure enough yellow leaves with spots 😦

  4. Irene says:

    I grow my own ginger and I am harvesting today! I did not know how to use the stalks and leaves, thank you so much for doing the research, the photos, and sharing!

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