Recipe Notes Week of July 3rd

FRESH GINGER
Fresh ginger is a delicious addition to sweet and savory dishes as well as a great addition to water, lemonade, and tea. It’s unique sweet/pungent/citrus flavor is commonly associated with Asian cuisines, but it is delicious in desserts as well (candied ginger is an especially delicious treat!). Dried ginger can be substituted, but you will definitely notice a difference!

Choosing:
Moist, heavy, pieces that are free of blemishes and dry spots except where it was harvested. If you need a lot of minced or grated ginger, try to choose a piece that is relatively straight and thick to cut down on peeling those nooks and crannies.

Storing:
Storing fresh ginger in the refrigerator will prolong its life, just seal it in a plastic bag and store in your vegetable crisper. Some people prefer to store peeled chunks of ginger in their freezer to have on hand – just pull out a piece and grate, slice, dice or julienne what you need.

Preparing:
Rather than using a paring knife, try scraping the skin off the ginger with a spoon – it’s a little easier to navigate its bumpy surface and much safer for your fingers!hammer mill

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