Category Archives: ginger

Jan 7 2017 snow

2017 CSA Winter January 7th

2017 CSA Winter January 7th

  • Fresh Ginger
  • Fresh Turmeric
  • Papaya
  • Lemon
  • Kumquats
  • Baby Kale
  • Baby Red Sorrel
  • Tatsoi
  • Arugula
  • Mint
  • Lemongrass
  • Delicata
  • Tomatoes

2017 CSA Winter January 7th: Citrus, tropical fruits and rhizomes! An exotic start to the new year…More info from Dr. Carlin Rafie on turmeric, listing its usage for the following: respiratory conditions, liver disorders, rheumatism, diabetic wounds, cough and sinusitis, anorexia, abdominal pain, sprains and swelling. Shealso references the therapeutic effects as an antioxidant, anti-inflammatory, anticarcinogenic, antimicrobial, hepatoprotective, thrombosuppressive, antiarthritic, and cardioprotective. I have a friend who likes it in the kitchen as a medical aid for cuts, helping to stop bleeding, lend analgesic action and antibiotic treatment.  Recent findings stongly suggest that turmeric be used together with black pepper as it greatly increases the bioavailability of the curcumin compounds, with one stating that it was raised by 2000%. Curries and golden milk are popular uses for turmeric; i like it combined with ginger, cinnamon, coconut milk and as a tea, chopping it fresh into the pot with a dash of black pepper and using it as a base for brewing my favorite tea bag, adding a dash of milk or cream for a bit of fat as that also increases absorption. Imagine it as a spicy carrot flavor and grate it along with your ginger for a quick stir-fry of your tatsoi with a dash of black pepper into some coconut oil…yum! Have a great week, all!

Mike with ginger

2016 CSA Fall December 31st

2016 CSA Fall December 31st

  • Fresh Ginger
  • Baby Red Kale
  • Chervil
  • Delicata Squash
  • Potatoes
  • Tomatoes
  • Hot Peppers
  • Chives
  • Pineapple Sage
  • Papaya
  • Arugula
  • Lavender

2016 CSA Fall December 31st:

So many benefits to eating fresh, locally grown foods… This week Michael wanted to share some of the amazing properties of ginger. Dr. Carlin Rafie gave a presentation at VSU about her research that included the following: therapeutic effects of anti-oxidant, anti-inflammatory, anti-tumorigenic, hypoglycemic, hypocholesterolemic, analgesic, and anti-microbial. She also touched on its uses in Ayurvedic, Chinese and Hindu medicine, treating digestive disorders, nausea and morning sickness, arthritis, muscular discomfort, headaches, the common cold, and inflammatory conditions. Michael documents these educational conferences at vsuag.net. Making it easy to use all year long, he grinds it up with honey to a paste and pops it in the freezer for tea, adding a large teaspoon to hot water for a delicious cup. We also store it whole in the freezer and grate into our stir-fry or on top of squash for fresh ginger flavor. We will chop the root and greens fresh for a pot of tea, utilizing the benefits of the whole plant. The leaves and stalks can be used as a wrap and stuffing for meats/fish, as an infusion similar to bay leaf or lemongrass. These also make a nice base for Asian stock. The tomatoes, peppers and ginger are part of the core for Michael’s hot sauces and make a great combo for curry dishes.  Here is to spicing up your cold days! Cheers!

Fresh Baby Ginger

2016 CSA Summer September 10 Ginger

2016 CSA    Summer  September 10th Ginger

  • First Harvest Baby Ginger
  • Bell Peppers
  • Eggplant
  • Okra
  • Yellow Squash
  • Gold Bar Zucchini
  • Tomatoes
  • Gourmet Cucumber
  • Patty Pan Squash
  • Sorrel bunch
  • Beet tops bunch
  • Dill
  • Baby Salad Mix

Woot! It’s the first harvest of the season for our baby ginger! You will find that this ginger is unlike any kind you have bought at a store. It is very aromatic, tender, almost buttery, without the stringyness or toughness that is found in commercial ginger. Keep your ginger wrapped in the refrigerator until ready to use. Yes, we leave the stalks and the leaves on because the whole plant can be utilized in the kitchen. One chef that uses it skewers it into his roast so that as it is cut, little round medalions are embedded throughout. The leaves can be laid out in aluminum foil, glass baking dish or the like and used as a wrap to infuse your meat or veggies. Ginger is a phenomenal digestive aid, anti-microbial, and great tonic for the body. Try cutting some, including rounds of the inner stalk, into stir-fry for a punch of flavor and to enhance wellbeing. We like to brew it into tea and we also grind it with honey, making it easy to add a dollop to hot water for that cup. To your health and your pleasure!

2016csa_summer_sept_10-red-sorrel

2016csa_summer_sept_10-baby-salad-mix clusters

Ginger Harvest

2016 Ginger Harvest

2016 Ginger Harvest