We went to the Portsmouth Farmers’ Market today in search of rutabaga and, instead, came home with a luscious bunch of fresh ginger root from Wake Robin Farm of Stratham, NH. It was hard not to be greedy with this locally-grown treat as it’s so easy to preserve — just pop the bulbs in an air-tight container and freeze. We first snip off the stalks, then break the bulks into manageable-sized pieces. After a quick dunk to rinse off any clinging debris, we let them air dry and they’re ready for packaging.
The bulbs are young enough that peeling isn’t necessary. Frozen ginger is best used within 6 months — when you’re ready to use it, simply grab a chunk and grate the amount you need. Alternatively, we like Norma’s way of steeping slices of ginger in sherry, sake or rice wine as another way of preserving it. Temperatures are falling, so save the stalks for a warming, gingery broth. Another source for locally-grown ginger is Wild Miller Gardens in Lee, NH, and is available freshly frozen at their Well House Store.
Diary of a Tomato 
I love ginger so much! Those look beautiful. I could easily use that much in 6 months. Lovely and thank you!
It’s pretty amazing that folks are growing ginger here in New England… all we need now are local avocados… ;)
Odd that as a ginger lover, I have never seen a whole plant – beautiful!
Reminds us of more tropical places… We’ve seen some beautiful ones grown as greenhouse ornamentals, and tried growing it but to no avail — more our fault than the plant…
Do you have a recipe for pickling ginger? Is that what I’m getting with sushi? I just love it and would like to make my own. This was the first year I saw fresh ginger in Union Square. It might not have been the first year it was there but it was the first time I saw it!
You’re thinking of gari, yes? Haven’t gotten the chance to try it yet, though the young ginger is perfect for pickling:
http://japanesefood.about.com/od/sushiforbeginner/r/gari.htm
Gorgeous! Thanks for the preservation tips. I am hoping to get some freshly harvested ginger during our Christmas break and I will remember your suggestions then.
Wish it were available a little longer, so that we could try pickling it!
Had never seen fresh ginger roots! So pretty. I like the idea of preserving it a lot. Crossing fingers one or another farmer’s market around here will offer fresh ginger roots as well. … [Oh just looked at comment above and apparently this might be found at Union Square, woo hoo! ]
It’s New York, of course you can find fresh ginger! ;)
This is the first year I’ve seen fresh ginger at our farmers markets. It is AMAZING! We have plenty stocked in the freezer!
Exciting, isn’t it? Am looking forward to using it a couple of vegetable ferments!