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Re: [Market-farming] ginger storage/market questions
- From: "Kathryn Kerby" <kakerby AT aol.com>
- To: "'Market Farming'" <market-farming AT lists.ibiblio.org>
- Subject: Re: [Market-farming] ginger storage/market questions
- Date: Sat, 16 Nov 2013 08:18:44 -0800
Beth, I don’t have any answers for
you, but I also wanted to thank folks for sharing their experiences.
Ginger is a crop we haven’t tried yet, but my husband keeps begging me to
do so (in all that spare time I have for learning about some new
endeavor). Beth, as you have climbed your own learning curve on this,
have you found either in-print or online resources to help educate you along
the way? Our best successes seem to have come from IDing something
relatively rare in our local markets, getting really really good with it, and
then focusing on those half-dozen product lines rather than growing a little
bit of a lot of things. Maybe ginger would be a good specialty addition
to that list. If I could get to the point where I felt like the investment of
time/effort/energy was going to be worth it down the road. A fair ways
down the road, longer than most. So I’ve been hesitant to start.
I’d be curious if you’re already at the point of having decided it
was worth it. Frogchorusfarm.com From: market-farming-bounces AT lists.ibiblio.org
[mailto:market-farming-bounces AT lists.ibiblio.org] On Behalf Of Beth Spaugh 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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