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.
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.
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.
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.
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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.
Leek, carrots, parsnip, celeriac, thyme & parsley from the garden
Beef, Root Veggies & Cabbage Soup
• 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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