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.