Harvest Monday, November 4, 2013 + Ginger Update + Beef, Root Veggies & Cabbage Soup

Was supposed to post my ginger update on Monday, 10/28/13, but messed up my photos and could not post. Got the photos straightened out so here is the belated post. (Was going to post about my “mess up” but it was so stupid, decided at the last minute it was too embarrassing.)

Due to our short growing season, must start the ginger rhizome indoor. This year I started in January (see 1/14/13 post, for updates, go to 2/18/13 and 4/22/13 posts) and planted out into the garden on May 28, 2013. Harvested on October 27, 2013.

Ginger (5902)

The ginger pieces at the top left in photo are the original pieces

I was surprised to see the original pieces (top left in above photo) I started with in January were still in good edible condition (note the pale yellow cut end of the section in the middle).

Not only did I get new rhizomes to harvest I also got my investment back. Pretty good deal.

Ginger (5903)Observing the original pieces, I noticed there were “eyes” (the 2 light color dots on the cut piece of ginger).

Got me to wonder: if I replant those pieces, will they grow new rhizomes? Only way to find out is to replant, and that is just what I did (indoor in container). This is so exciting, (little things like this make me happy) can’t wait to see what happens.

Not sure what is the best way to store the newly harvested ginger since they did not reach the mature stage (when the skin turns brown) so am experimenting.

Ginger (5909)

Storing ginger in moistened pro-mix

Storing most of the rhizomes in damp pro-mix in the basement (may be they will continue to grow and mature), making ginger wine with some of the rhizomes and placing one piece of rhizome in the freezer. Will see which method is the best and post updates.

◊ ◊ ◊

While shopping, came across some gorgeous beef soup bones. Had to buy and decided to make a pot of soup with the root veggies and cherry tomatoes in my garden. There was a small head of cabbage and some crimini mushrooms in the fridge, add those also. The result was a big pot of deliciously hearty soup that I shared with a couple of elderly friends and my freezer.

This is one of those soup where a recipe was not needed, just tossed in what I harvested and had on hand.

Root vegetables (5931)

Leek, carrots, parsnip, celeriac, thyme & parsley from the garden

Beef, Root Veggies & Cabbage Soup

Beef & root veggies soup (5933)Ingredients
Beef soup bones (see NOTE below)
About ½ cup each: diced onion, carrot and celery
Tie in cheesecloth: few slices fresh ginger, peppercorns, 1-2 bay leaf, 2-3 sprigs thyme 2-3 cloves garlic and parsley
handful of cherry tomatoes
2 – 4 cups sliced cabbage
1 – 2 each parsnip, celeriac, carrots and leek. Peeled and cut into desired size pieces
fresh mushrooms, ¼ or sliced
1 – 2 tablespoons oil
Salt & pepper to taste

NOTE: I tossed the beef bones with a bit of salt, pepper and oil and broil until browned on all sides. You could also brown the bones on top of the stove or skip the browning step altogether.

1. In a soup pot, add oil and diced veggies and sauté until onion is translucent.
2. Add beef bones, herbs in cheesecloth bag and tomatoes.
3. Cover with 1 – 2 inches of water. Bring to a boil, remove and discard surface scum, if any. Lower heat to medium low and simmer soup for 1½ – 2 hours or until meat starts to fall off the bones.
4. Remove meat and bones from pot and set aside to cool slightly. Also remove and discard bag with herbs.
5. Add cabbage, root vegetables and mushrooms. Bring to a boil, simmer until vegetables reached desired doneness, about 30 minutes.
6. Remove meat from bones. Discard bones, cut meat into smaller pieces and return to pot. Add salt and pepper to taste, garnish with fresh parsley, optional. Enjoy!

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Copyright © by Norma Chang. All Rights Reserved. Do not use/repost any photos and/or articles without permission.

Visit Daphne’s Dandelions http://daphnesdandelions.blogspot.com/ for more Harvest Mondays

About Norma Chang

I am the author/publisher of 2 user-friendly Chinese cookbooks: "My Students' Favorite Chinese Recipes (updated edition)" and "Wokking Your Way to Low Fat Cooking" A gardener who enjoys cooking and eating and loves to think outside the box A garden volunteer at Locust Grove Heritage Vegetable Garden Conduct hands-on cooking workshops for teenagers Conduct cultural programs for children and family Conduct healthy cooking classes for adults
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63 Responses to Harvest Monday, November 4, 2013 + Ginger Update + Beef, Root Veggies & Cabbage Soup

  1. Norma, just tonight I made a beef bone soup, harvested a leek from the garden and a couple of wonky looking carrots! Great minds think alike 🙂

  2. Judy says:

    Norma, you are amazing! And inspiring. Hope to see you at the next Locust Grove event. Judy

  3. Daphne says:

    Thanks for the update on the ginger. Ginger is one of my favorite seasonings. I’d so like to be able to grow it. Too bad it didn’t get fully mature, but at least you got some. And your soup looks delicious.

  4. Dave says:

    I am amazed at your lovely ginger. I tried growing it a few years ago, but didn’t get any tubers. I guess I didn’t start it early enough. I think I can start it indoors, then put it in the greenhouse to get a jumpstart before planting it outside. Thanks for the inspiration!

  5. Barbie says:

    Amazing! What about drying the ginger? Slicing it thin and they you might be able to reconstitute it. But, then again, that defeats the purpose of growing your own and having it fresh.

  6. Wonderful results with the ginger, and what a surprise that the original rhizomes are still edible! The young ginger’s also perfect for pickling…

    • Norma Chang says:

      Hello Debra,
      I know you do a lot of pickling, I use to but have not for a while. May be next year when I have more planting I will harvest sooner at a less mature stage and try pickling.

  7. I love that root veggie soup! So delicious!

  8. I need to read through your archives, and see how you grew ginger. I find the idea very appealing.

  9. I love the richness that you get from the browned beef bones here, Norma. This looks and sounds like an amazing soup!

    • Norma Chang says:

      Hello Angela,
      It was an amazing soup, yes, browning the beef bones does add richness and depth, but sometimes when I am short on time I skip that step and the soup still turns out delicious.

  10. The ginger harvest looks great, Norma. I’ve grown ginger before, from roots that sprouted, but never got really good results. Maybe I needed to let them grow longer. You’ve convinced me to give it another go. And the soup looks awesome, so healthy with plenty of vegetables. I need to get me a bone! Thanks for the recipe, Norma. 🙂

    • Norma Chang says:

      Hello Angie,
      Were you growing ginger from the food market? I find ginger from the food market will sprout but will not grow, I got my ginger roots from the health food store.

      • Yes, it was from the grocery store! No wonder! They probably sprayed it with some kind of growth retardant. It would sprout a leaf or two, then stall, and the root never really “multiplied”. Thanks for the info, Norma. I’ll try to get my root from a better source next time.

      • Norma Chang says:

        Hello Angie,
        The ginger root from the health food store is not treated with growth retardant.

  11. Your soup looks warming and full of flavour 😀


  12. Patsy says:

    Your soup looks amazing! Wishing I was eating a bowlful right now! Great information about growing ginger!

  13. I’m amazed by the difference in new ginger and older ginger. The new ginger is much lighter in color and nowhere near as spicy as the mature ginger. I love them both. One of the largest ginger growing areas in the world is right here where I live. There’s even a tourist attraction (with a train) called The Ginger Factory. 🙂

    I really like your soup!

  14. Eva Taylor says:

    I only make a beef stock when I make French Onion Soup, what a wonderful way to change it up. Your ginger looks amazing Norma, I’m so pleased that you had such a good response from them. We just moved our little fig tree to the garage, I may have to wrap it in burlap if it gets really cold this winter.

    • Norma Chang says:

      Hello Eva,
      I am really pleased with the ginger results this year, hoping to do even better next year.
      Is your garage detached from the house or attached and under a room? My garage is under a room next to the familyroom, I have my fig tree on the side of outside wall (hope I am not sounding too confusing) and it survives our winter.

      • Eva Taylor says:

        Hi Norma, our garage is attached to the house but there is no door from inside the house. I’ve tucked the little tree into a corner and wrapped it in burlap. The instructions indicated that I should water with one cup of water per week while dormant, would you? Does it drop its leaves? I’m really hoping it will survive.

      • Norma Chang says:

        Hello Eva,
        It’s the root that needs the protection. If you are worried, then place the container in the corner by the wall that is attached to the house. Yes, the leaves will all drop. I read about the one cup of water per week, but I forget so what I do is when I remember, I feel the soil surface, if it is dry I gave it a quart or 2 of water, but then my container is, I think, a 20 gallons tub. Hope I helped.

      • Eva Taylor says:

        Yes, thank you. My house wall is the same side as my drafty man-door, but I’ll move it when I get back next week. We’re in Chicago! I just heard Charlie Trotter passed away last week, so young, so sad.

  15. Kristy says:

    I am amazed that you got your original ginger pieces that you planted back. That is so wild! I had no idea that would be the case. I’m just as excited to see if the “eyes” sprout new rhizomes as well. Hope all is well and you are enjoying fall. It’s been a brisk one. Oh – and I moved my sage inside (first checking for bugs) as you suggested and so far so good!

    • Norma Chang says:

      Hello Kristy,
      I did not either, actually I threw a few pieces onto the compost pile before I noticed the original ginger pieces were still firm. That’s when I got a knife to cut one end and discovered it was a perfect piece of usable ginger.
      All is well now, thanks for asking. Glad your sage is doing well. Actually sage is a hardy perennial. I incorporated one plant among my perennials.

  16. Hotly Spiced says:

    That’s very interesting about your ginger. I’ll look forward to seeing what develops. And that soup you made sounds very hearty and full of flavour and how wonderful that all those vegetables came from what you had on hand xx

    • Norma Chang says:

      Hello Charlie,
      I will be posting updates about the ginger developments.
      The soup was, yes, full of flavor especially since the veggies were added the same day they were harvested.

  17. If I’ll ever have a small house with a garden it will be because of you. You are so inspiring. And I love all the informations you give us. I will try your soup for sure.

  18. mac says:

    Good to see your nice juicy ginger roots, the soup looks yummy.

  19. I have never browned my soup bones before but from now on I will, what a great idea for adding better flavor to the soup! Your ginger is amazing, Norma. I wonder if this could be made into the same pickled ginger we buy with our sushi? I love it because it is a touch sweet too, perhaps there is a relish of some sort. Anyway, can’t wait to see what you do with your ginger:) xx

    • Norma Chang says:

      Hello Barbara,
      My ginger rhizomes had very strong ginger flavor, I believe pickled ginger is made with less mature, milder ginger, I need to do some research as I plan on planting a larger area next year so I can have ginger at different stages to experiment with.

  20. Michelle says:

    Your ginger growing is inspiring, I have got to try that one of these days. Good idea to start it indoors.

  21. I love the taste of fresh ginger! Yours is beautiful. The soups looks delicious too!

  22. ChgoJohn says:

    Very impressive ginger tests, Norma. I’m amazed the original pieces were still edible. Your experiments bring such fascinating results. I think you were wise to brown the beef bone before making your soup. It gives the soup such a nice, deep flavor. That is one tasty looking bowl of soup, perfect for our weather.

    • Norma Chang says:

      Hello John,
      Thanks, I thoroughly enjoy my little experiments (even the failures). I am anxious to see if the replanted original ginger will re-sprout.
      We are having below normal temp these last few days and windy too. Looks like we are in for a long cold winter.

  23. I love the pretty color of the immature ginger. I had no idea it looked like that as I’ve only seen it picked and brown dry skinned. You soup sounds like its perfect for cool weather…I just made a soup with cabbage and root veggies, too. A great idea to brown the bones first for richness.

    • Norma Chang says:

      Hello Betsy,
      Now that I know ginger can be grown successfully in the mid-Hudson valley, I am going to plant more next year so I have extra to harvest at different stages and also experiment with making pickle.
      Browning the bones does add richness to the soup.

  24. What a fabulous ginger test Norma and how lovely to use your own grown veggies to add to your soup.
    🙂 Mandy xo

  25. Your gardening skills are amazing! And that soup looks gorgeous.

  26. Saskia (1=2) says:

    Love reading about your experiments Norma – looking forward to seeing whether those ginger bits take root! Your soup looks delicious, and I love your idea of tying all the herbs and spices up in cheesecloth – I’m forever losing bay leaves in my pots of soup!

    • Norma Chang says:

      Hello Saskia,
      Thanks, I do love to do experiments, lots of fun and learning. I was spending too much time finding and fishing out my bay leaves etc. tying them in cheesecloth is time saving.

  27. i loveee fresh ginger and I always get it whenver I see it in the market! It works so well in stir-fried meat. Great job harvesting all the wonderful stuff in your garden! Thanks for sharing the delicious cabbage soup!

    • Norma Chang says:

      Hello Yi,
      Welcome. Thanks for stopping by and taking the time to leave a comment. For some reason my young ginger was not mild as I had expected may be it is the variety I planted, need to investigate a bit.

  28. Devon I. Sutton says:

    This receipe is yummy.. I make it for myself at least once every 2-3 weeks. I eat the 7 containers (usually as dinner) that have been frozen over these weeks. My husband ONLY likes vegetable soups no meats added. The only thing it needs I feel is A’LOT of pepper (NO SALT) when serving up. I also buy a bag of Chicken bones and include with the stock. Only problem if you do this you have to be very careful of any bones that fall off while cooking and to remove when splitting chicken up. If serving at a dinner party exclude these Chicken bones.

    • Norma Chang says:

      Hello Devon,
      Welcome, thanks for stopping by and taking the time to leave a comment. Glad you like my soup. To solve the problem with the chicken bones perhaps you could strain the stock.

  29. Pingback: Harvest Monday November 14, 2016 | Our Happy Acres

  30. Pingback: Harvest Monday November 14, 2016 | HappyAcres Blog

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