Ginger

Season: Available year-round

Storage: Store for one month in a paper or plastic bag in the crisper drawer of a refrigerator or in dry, room temperature environment. Can also be grated and frozen.

A root cultivated by the people of the southeastern islands of Asia, who also developed turmeric. Polynesians brought the crop to the Hawaiian islands. Ginger, prized by the merchants of antiquity. Therefore it was spread across the world from the Pacific to the Atlantic. This plant brings a zing to dishes that need an extra dimension of flavor, and it is essential to brewing Chai and beloved gingerbread.

Get local ginger by joining our Farm Share or shopping at farmer’s markets, then share your favorite preparations through our Facebook page.

Carrot Ginger Soup

Recipe by A Couple Cooks

Ingredients

  • 1 yellow onion

  • 4 cups chopped carrots (1 3/4 pounds or about 12 large carrots)

  • 1 ½ tablespoon peeled and minced ginger root (about 1-inch nub)

  • 2 tablespoons olive oil

  • ¼ teaspoon garlic powder

  • 1 pinch cinnamon

  • ½ teaspoon kosher salt

  • ½ cup full fat coconut milk

Instructions

  • Dice the onion. Peel and chop the carrots. Peel the ginger with a spoon, then mince it.

  • In a large pot, heat the olive oil over medium high heat. Add the onion and sauté for 5 minutes. Add the ginger, carrots, vegetable broth, garlic powder, cinnamon and salt and bring to a boil. Then simmer until the carrots are tender, about 15 to 20 minutes.

  • Carefully transfer the hot soup to a blender using a ladle (or use an immersion blender). Add the coconut milk and blend until smooth and creamy. Taste and adjust seasonings as desired. Serve swirled with a drizzle of coconut milk and topped with fresh cilantro.

Vegan Ginger Latte

Recipe by Pick Up Limes

Ingredients

  • 3 cups barista oat milk

  • ½ cup brewed espresso

  • 2 Tbsp maple syrup

  • ½ Tbsp blackstrap molasses

  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 pinch ground nutmeg
  • 1 pinch ground cloves

Optional garnish

  • coconut whip

  • crushed gingerbread cookies

  • vegan whipped cream

Instructions

  • Add the barista milk to a saucepan on high heat. Whisk throughout to create some froth. Stay with it, as it often only needs a minute to heat through. When the milk starts to simmer, remove the pan from the heat and pour it into your desired mugs.

  • Return the saucepan to the stove on medium heat, adding in the espresso together with the maple syrup, molasses, cinnamon, ginger, nutmeg, and clove. We added 2 shots of espresso per cup, but feel free to add less espresso if preferred. Then whisk to combine all the spices and to let everything heat through. Divide the spiced espresso between your mugs.

  • Top with whipped cream and cookie crumbles, if desired. Serve while hot, and enjoy!

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