Ginger

Using our Crystallized Organic Ginger...

Boter Koek (Dutch for Butter Cake)

2 sticks butter

1 C sugar

2 C flour

1 tsp baking powder

1 egg

1/2 C chopped candied ginger or more to taste

Preheat oven to 325 F. Cream together butter, sugar and eggs. Stir in baking powder and flour by hand. Add candied ginger.

Gently pat into a 9" x 9" pan. Bake 30-40 minutes until light golden brown. Do not over bake!

Let cool in pan before slicing into small squares.

Coconut Butternut Squash Soup

from our partners at Early Morning Farm

Coconut Butternut Squash Soup

2 medium size butternut squash
1/2 cup apple cider or dry white wine
4 garlic cloves, peeled (or more if you like!)
1 inch ginger, cut into 4 slices (or more if you like!)
4 whole dried chilies
14 oz can coconut milk, 1/4 cup reserved for garnish
2 – 4 cups chicken or vegetable stock
1 onion
juice and zest from 1/2 a lime

Optional:
1 tablespoon curry paste
1 hot pepper
dried coconut for garnish

Preheat oven to 425°F

Slice each butternut squash in half lengthwise, and scoop out the seeds. Score the flesh of the neck, and prick the skin with a fork all over. Stuff a garlic clove, slice of ginger, and dried chile in the cup of each squash half. Flip the squash skin side down onto an oiled or parchment lined baking sheet. Bake for 30 – 40 minutes until soft and collapsing.

Dice the onion. If using the pepper, slice in half and remove the seeds and membranes. Mince the pepper. Heat a tablespoon of olive oil in a stock pot over medium heat. Add the onion and pepper, sauté, stirring occasionally until the onion starts to turn translucent. Add the wine or cider and simmer until reduced by half, turn off the heat.

Scoop the squash from the skin or peel the skin from the squash. Add the squash, curry paste, coconut milk, and 2 cups of the stock to the pot. Purée the soup with an immersion blender or in a blender until smooth and creamy. Add more stock if necessary to desired consistency.

Return the soup to the stove and bring to a simmer, simmer for about 10 minutes. Stir in the juice and zest from half a lime, then taste and adjust salt or lime if necessary.

Serve soup with a drizzle of coconut milk, dried coconut flakes, and a pinch of lime zest if desired.

Ginger Preservation Recipes

Getting to know Good Life's young, fresh Ginger Root

Available all October for delivery!  Order here...

Good Life ginger is harvested fresh and delivered the same day.  As a tropical plant grown in the much shorter season of the Northeast, it is a perishable product and is different than the cured ginger we generally find in the store.  Young ginger lends a flavor and freshness to dishes that surpasses cured ginger, as well as opening up more opportunities for culinary experimentation.  Consider trying it raw- grated into greens and root salads- cooked into vegetable dishes or in tea, ginger beer, glazes, sauces etc. 

Storage and perishability considerations

  • Young ginger can be stored in the refrigerator for 10-14 days in a sealed container.
  • Any part of the root not used within 14 days should be frozen in a sealed plastic bag, and can be used for months afterwards.  GLF will deliver ginger well washed, but please double check and remove all dirt before freezing.
  • Use pre-frozen ginger still frozen and return unused portions to the freezer.  Repeated thawing and freezing will damage the storability of the root.

Candied Ginger

From Mary Bouchard, Trumansburg

  • 1 pound fresh ginger root
  • 5 cups water
  • Approximately 1 pound granulated sugar

Directions
Set a cooling rack over a sheet pan.

Peel the ginger root and slice into 1/8-inch thick slices. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.

Transfer the ginger to a colander to drain, reserving the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.  Save the cooking water in a container in the refrigerator, and use it to make your own ginger ale by adding seltzer water -- adjust the ratio to taste, but start with maybe one part ginger water to 5 parts seltzer.  It's very gingery but not too sweet.  You can sweeten it if you prefer.