It was a beautiful day at the farmers’ market. The stalls were brimming with the bounty of fresh seasonal produce. There were baskets of pomegranates. Tender young greens were next to the last of the summer tomatoes. Interesting peppers could be found. I walked into one and what did I see, fresh young ginger. Fresh young ginger is very hard to find and the purveyor said she was only selling it this week. I could not let the opportunity to taste fresh young ginger root pass me by.
This was beautiful fresh ginger root. The ginger root still had the tender shoots and fresh leaves attached to it. I asked the purveyor about it. She said, she loves to grate it fresh over rice, put the leaves and shoots into soup. She even said she nibbles on it.
Fresh ginger root can be stored for up to 2 weeks in the refrigeration in a paper bag or sealed container. If you have not used it within 2 weeks you can put it in the freezer and keep it for many months.
To use the fresh ginger, clean it by running it under water and gently remove any soil. It does not have to be peeled as it is that tender and fresh. If you freeze it, you can take it out of the freezer and grate it frozen. Do not unthaw it.
Today I added it to a Japanese marinade. I just grated it with my microplane. It did not require peeling at all. It was really lovely, fresh, a tad peppery. Just delightful. I was licking my fingers after wiping the microplane clean as I did not want to waste any of the ginger yumminess.
I was really excited about the ginger leaves and shoots. They had a wonderful ginger essence. I’m going to add them to season a soup or perhaps when I poach some fish. I know that I am going to use them very soon to take advantage of the freshness.