Baby Ginger:
Here at Cold Harbor Bee Farm, I am growing Chinese Ginger and Turmeric. I have been working with Dr. Rafie from VSU to learn how to grow these products here on the farm. I do my best to follow organic growing principles. These products are available in the fall months. When you drop by the farm, do make sure you take a look in the cooler!
What is Baby Ginger?
“Baby Ginger” is early / immature ginger. It 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. You can slice or grate this product and freeze for up to 6 months. (Priced @$15/pound). Small pieces available in the cooler priced by the ounce, but I welcome larger orders. coldharborbees@gmail.com.
Fresh Ground Ginger. Did you know that it takes a half pound of fresh ginger to produce the best and freshest ground ginger? Packaged in glass spice jars. $12 (available in the “Honey House”).
Julie’s favorite tea:
2 tbsp fresh baby ginger (grated)
1 tbsp fresh turmeric (grated)
1/2 cinnamon stick
Fresh ground pepper
Mountain mint leaves (ask me and I will give you some)
Local honey
Place the first five ingredients in a 2-quart pan, fill with water. Bring to a boil then simmer for 10-15 min. Strain. Add honey and enjoy.
Ginger Candy (Crystalized): 1 lb. of HONEY, 1 lb. fresh GINGER, 1 cup sugar.
Wash and slice ginger very thin. Place the ginger into the honey and bring to a near boil, then allow it to simmer for 20-30 min. Strain out the ginger (DO NOT DISCARD THE HONEY SYRUP). Take ginger slices and roll through the sugar. Now place the pieces in a single layer and dehydrate @140 for 3-4 hours. I like them chewy, not too dry. Once cool, roll through sugar.
Honey-ginger Popcorn Glaze:
Using the honey syrup from previous recipe.
Preheat oven to 350F. Cook up several bags of popcorn (I use 2-3). Put the popcorn into a 9×13 or even a large roasting pan. Heat the syrup and then poor over the popcorn. Place pan into the oven. Stir every 10 minutes. I typically bake for about 20-30 min. Add nuts or dried fruit if you choose.
Ginger Caramel:
Using the Ginger syrup from the Ginger Candy Recipe and a large pan (2-3 qt size).Reheat Syrup and add 1 c. Packed brown sugar. After it has dissolved add 1 stick (1/2 cup) butter (a piece at time). Once melted, slowly add 1 cup heavy cream. Keep stirring (really takes time and attention). Cook up to “soft ball stage” on candy thermometer (240F). Pour into a greased 9×9 inch baking pan. Once cool, sprinkle with sea salt.
TURMERIC
Turmeric, or Curcuma longa, is a flowering plant in the ginger family. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires warm humid weather. With the use of the high tunnel, I have been successfully growing Turmeric through most of the year. This spice is used in Asian cuisines, especially for curries. It has a warm earthy peppery carrot-like taste. Turmeric produces curcumin, which is known for its anti-inflammatory properties that can improve immune and gut health. I have Turmeric available in the fall months at $15/pound. Available in small pieces individually prices and in cooler. If you want a larger order: email Coldharborbees@gmail.com
Turmeric Root: Dried, ground Turmeric. Ready for use in the kitchen. $12/jar (Available in the “Honey House”).
Energizing Immune Booster: 2 oz Ginger Rhizome, 2 oz Turmeric, 1 Tbsp Honey, 1/4 tsp pepper, 6 oz pineapple juice.
Place all ingredients together in a food processor or smoothie maker and puree to a very fine consistency. Stain liquid through a fine mesh stainer or cheese cloth and squeeze out all juice. Enjoy a shot each morning with breakfast. Keeps in refrigerator for up to 5 days or store in freezer in ice cube size pieces.
Cold Harbor Bee Farm LLC 