Local Young Ginger with Stalks

Ginger the way it actually comes out of the ground, and every part of it is worth using.

Most grocery store ginger is mature root that has been trimmed and stored long before it reaches the shelf. This is locally grown young ginger, harvested early with its green stalks and leaves still attached. The skin is so thin there is no need to peel it, the pink-tipped root is juicy and tender, and the flavor is bright with a gentler heat.

Use the whole plant:

• The root: slice or grate it straight into stir-fries, dressings, marinades and fresh-pressed juice, or pickle it at home. No peeling required.
• The stalks: too fibrous to chew, but full of soft ginger aroma. Bruise them and simmer in broth, soup, stock or a pot of rice, then pull them out before serving.
• The leaves: steep them for a delicate ginger tea, or slice them very finely and scatter over soups, rice and noodles.

Young ginger is fresher and more delicate than mature root, so keep it wrapped in the fridge and enjoy it within a week or two.

Add it to any Market Mama box or order it alongside other market goods.