|Ginger Growing in the Greenhouse|
We start the ginger in the greenhouse in either late February or early March. It takes about 6 weeks just to start sprouting the seed pieces. We transplant it into our cold frame greenhouse in June. This location allows us to get more heat gain to give ginger the more consistent, warm climate it requires. Even then, we will never reach the full potential of the plant before winter sets in, hence our ginger is called “baby” ginger.
|Fresh Baby Ginger!|
There are a few key ways in which baby ginger differs from what you’re most likely used to working with. Texture-wise, baby ginger’s flesh is much more tender and juicy. You’ll notice the skin is very thin with a pinkish hue. In its fresh state, you don’t really need to peel baby ginger. If left on your counter, your baby ginger will slowly develop a traditional thicker, grayish-brown skin.
Golden MilkYield: 2 cups
1 ½ -inch knob fresh baby ginger
One 1-inch knob fresh turmeric or 2 tsp
2 tsp ghee
1 cup full-fat coconut milk
1 cup coconut water
1 Tbsp honey, or to taste
- Grate the ginger and turmeric (if using fresh) into a mortar or a bowl. If using dried turmeric, add it to the bowl along with the ginger. Spoon the ghee into the mortar or bowl and grind the ghee into the turmeric and ginger with your pestle or the back of a spoon until they form a fine paste.
- Pour the coconut milk and coconut water into a saucepan, and spoon in the paste made with the turmeric, ginger and ghee. Turn the heat up to medium-high and warm the ingredients together until little bubbles just begin to creep up the sides of the pot. Turn off the heat and cover the saucepan, allowing the turmeric and ginger to steep about 3 minutes. Strain the golden milk through a fine-mesh strainer into a tea pot or clean saucepan. Stir in the honey and continue stirring until it dissolves. Serve warm.
This recipe is borrowed from Jennifer McGruther. She featured it on her blog, Nourished Kitchen
(nourishedkitchen.com). We enjoy this warm & tasty beverage in the winter months to ward off colds and illness.
Steamed Broccoli with Soy & GingerYield: 4 servings
1 large head of broccoli (approximately 1-1.25#)
2 Tbsp sesame seeds
5 cloves of garlic, peeled and sliced
3 Tbsp soy sauce
½ tsp sesame oil
Juice of 1-2 limes
A Thumb-sized piece of fresh ginger
- Remove the florets of broccoli from the stem, staying as close to the stalk as possible. By doing this you’ll be left with lovely small florets of broccoli and the stalk. You don’t want to throw the stalk away as it’s absolutely delicious to eat, so peel it using a peeler then cut it in half and finely slice it up. It will now cook at the same time as your florets. Feel free to either steam or boil the florets and stalk; just cook them so they’re soft enough but not overdone and mushy.
- While the broccoli is cooking, toast and toss your sesame seeds in a dry pan until golden. Remove them from the pan and then put them to one side. Add 3 Tbsp of olive oil to the pan, heat it up and slowly fry your garlic until golden and crisp; like mini crisps. I find that if I angle my pan so that the oil pools in one side, the garlic will fry really nicely. Make sure you don’t let it burn as it will taste bitter. When done, remove the garlic chips with a slotted spoon and put them next to the sesame seeds.
- Now, instead of giving yourself another bowl to wash up, make your dressing in the pan—you don’t need the heat on, so turn it off and let the pan cool down a little. You only need to use about 2 Tbsp of the garlicky oil, so discard any extra, then add the soy sauce and sesame oil to the pan and swirl it around. Add the juice from one of your limes, then grate your ginger with a fine grater. At this point taste it—you should have a balance of nuttiness, saltiness and a lovely zing from the lime. If it needs more soy sauce, olive oil or lime juice for perfect harmony then feel free to adjust to your taste.
- Serve the steaming broccoli in a bowl drizzled with your dressing (which you’ll need to keep shaking in the pan before serving so it doesn’t divide), and sprinkle with the garlic chips and sesame seeds—gorgeous!
The voice of this recipe is Chef Jamie Oliver. He featured this recipe in his cookbook, Cook with Jamie: My Guide to Making You a Better Cook.