Hello farm friends,
Baby it has gotten cooler outside. What better time to enjoy fresh ginger and turmeric in your hot tea? Here at Cold Harbor Bee Farm, I have been growing ginger and turmeric. I will be digging out the ginger plants to harden them in my cellar. But before I do that, I wanted to offer you a chance to purchase and enjoy BABY GINGER. This is not something you will find in the grocery store, nor at most farmer’s markets. I have been working with Dr. Rafie from VSU to learn how to grow these products here in Virginia. I do my best to follow organic growing principles. I will have this product available Saturday & Sunday October 21 and 22, and if the weather holds out, the following weekend as well.
Ginger season is now! “Baby Ginger” is harvested after only 5-6 months of growth. This delicacy is ONLY available in the fall. When harvested this young, it has no well-formed outer skin and appears white & pink. The flesh is tender, zesty, and succulent with little fiber. It is eminently edible in a variety of excellent ways. The pretty pink color fades quite rapidly, usually in 3-7 days. The milder flavor without the “bite” or hairy fibers of mature ginger make it the ginger of choice in my kitchen. Baby ginger is more perishable therefore you want to use within a week to ten days. I recommend wrapping the ginger in a paper towel before refrigerating in a sealed plastic bag or you can store it in the freezer for months. (Priced @$10/pound)
Julie’s favorite tea:
2 tbsp fresh ginger (grated)
1 tbsp fresh turmeric (grated)
1 cinnamon stick
Mountain mint leaves (ask me and I will give you some)
Local honey
Place the first four ingredients in a 2-quart pan, fill with water. Bring to a boil then simmer for 10-15 min. Strain. Add honey and enjoy.
Cold Harbor Bee Farm LLC 