Today,
GINGER and TURMERIC roots will be making their first appearances at the
Wednesday Market this season! It wasn't until just a couple of years ago that
our farmers started to experiment with growing these roots (another one to look
for in the coming weeks is Galangal.) Now, they are a very common sight in the
Farmers' Market during the fall.
All three of these roots were originally cultivated in South Asia and are common in these cuisines. All are in the same plant family as well -- Zingiberaceae. When Ginger and Turmeric are freshly dug, they are much different than the forms that we usually see in grocery stores. Because of that, the best way to use them is slightly different from how you may be used to using these ingredients. I haven't done enough experimenting with these roots to be able to give any knowledgeable tips. So, if you are interested in broadening your culinary horizons, ask the farmers that grow Ginger, Turmeric and Galangal how they use them. Not only will they have tips from their own cooking, they all have talked to lots of customers over the years that have great knowledge of cooking with them and farmers are always happy to share the knowledge that they've gained from their customers.
All three of these roots were originally cultivated in South Asia and are common in these cuisines. All are in the same plant family as well -- Zingiberaceae. When Ginger and Turmeric are freshly dug, they are much different than the forms that we usually see in grocery stores. Because of that, the best way to use them is slightly different from how you may be used to using these ingredients. I haven't done enough experimenting with these roots to be able to give any knowledgeable tips. So, if you are interested in broadening your culinary horizons, ask the farmers that grow Ginger, Turmeric and Galangal how they use them. Not only will they have tips from their own cooking, they all have talked to lots of customers over the years that have great knowledge of cooking with them and farmers are always happy to share the knowledge that they've gained from their customers.
As ginger has become more prevalent at the Market, several customers have told me about (and brought me tastes of) candied ginger that they have made using fresh ginger from the Market. It is DELICIOUS! Check out the recipe for Crystallized Ginger that is below!
While you are contemplating the many uses of ginger and turmeric at Market today, you can stop by and check out today's cooking demonstration! Blogger and cook, Matt Lardie (GreenEatsBlog.com) will be demonstrating and sampling 2 simple and delicious recipes. He'll be making Easy Garlic and Eggplant Dip and Quick Squash Pickles. Matt will show us step by step how to make both and there will be copies of the recipes to pick up so you can make them at home.
COMING UP AT THE WEDNESDAY MARKET
Remember, the Wednesday Market has been
extended for 2 weeks! The Market will be open through October 9th.
Tell all your Wednesday Market loving friends that it won't be closing next
week!
Next week, catch storyteller Cynthia Raxter! She'll be telling stories from 3:30 to 6:30.
Next week, catch storyteller Cynthia Raxter! She'll be telling stories from 3:30 to 6:30.
See you at the market!
No comments:
Post a Comment