This is the lovely ginger that is for sale from Old Friends Farm every Friday at the Copley Square Farmer’s Market. They recommend freezing it and using it frozen (like, grate some into your curry and pop the gingersicle back in the freezer).
I’ve said it before, but you can make an entirely local kim chi now that this ginger is available. Get yourself some cabbage, bok choi, garlic, peppers and ginger, slice, dice, chop, salt it, crush it, pack it into jars and crush until it’s submerged in its own brine. Let sit out, covered, for 3-7 days, opening periodically to resubmerge the vegetables in the brine. Then pop it in the fridge. It will continue to ferment, albeit at a much slower rate. Eat when you get home from work to purge your soul and aid digestion.
This ginger is excellent. I bought more than i needed and froze it. It defrosts wonderfully!
I can’t believe we can get LOCAL ginger hear! <3 <3 <3
Thanks for the tip! I stopped by the farmer’s market at lunch and got some. I’ve never actually used fresh ginger, but if it’s freezable, even I can use it before it goes bad.