Skip to Content.
Sympa Menu

market-farming - [Market-farming] ginger storage/market questions

market-farming AT lists.ibiblio.org

Subject: Market Farming

List archive

Chronological Thread  
  • From: "Beth Spaugh" <lists AT rhomestead.com>
  • To: "'Market Farming'" <market-farming AT lists.ibiblio.org>
  • Subject: [Market-farming] ginger storage/market questions
  • Date: Fri, 15 Nov 2013 19:29:04 -0500

When does baby ginger cease being “baby”?  It took a long time, but mine are finally really nice and plump.  Those that have been sitting out a few days are developing a yellow skin, but I think from being out in the air.

 

I have been freezing it, expecting to sell it as easy to use/no waste – no skin and no fibers.  At what point do we just dry it and sell it as “locally grown, fresh ginger”?  Or is it best to always freeze it? When I buy a piece of ginger, it eventually shrivels and gets thrown out, so being able to keep it longterm in the freezer would be a good selling point, it seems.

 

Thanks for all the discussion.  I dug week by week, still short of time, so have not weighed per foot.  I do now have some two pound roots.

 

Oh, and how close do you trim the stems?  I let some sit in plastic bags a few days and the stems got soft and broke off easily, but I think quality was going down.  Tried breaking off while crisp and it broke too deeply/tore.  So, just cut an inch long?

 

Thanks for sharing your experiences.

 

Beth Spaugh

Rehoboth Homestead, Peru NY

http://rhomestead.com      http://www.facebook.com/rhomestead

 

"How we eat determines, to a considerable extent, how the world is used." - Wendell Berry

"Without power over our food, any notion of democracy is empty." - Frances Moore Lappe

It's not that nice guys finish last. They have a whole different notion where the finish line is. - unknown

 

 

 




Archive powered by MHonArc 2.6.24.

Top of Page