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Subject: Market Farming
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- 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 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 |
-
[Market-farming] ginger storage/market questions,
Beth Spaugh, 11/15/2013
-
Re: [Market-farming] ginger storage/market questions,
Kathryn Kerby, 11/16/2013
- [Market-farming] Garbanzo beans †o repel deer?, Marlin Burkholder, 11/18/2013
-
Re: [Market-farming] ginger storage/market questions,
Kathryn Kerby, 11/16/2013
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