ClaireDeluxe Posted October 12, 2012 Share Posted October 12, 2012 I am incredibly lucky to have a dad who is an organic farmer. He supplies farmers markets and upscale restaurants in Georgia and I always come home with a cooler full of things I don't know how to cook. This week I came home with 47 (yes!) organic sweet potatoes, 6 pounds of bok choy, some kind of weird pear, a bunch of eggs (3 of which have a green shell), a giant bunch of ginger and a stalk of turmeric. The ginger is 2nd year ginger and is incredibly potent. It's also a flavor that I don't really like in cooked foods, but I can eat it on its own, like pickled or candied (only not now). Turmeric -- I have no idea. Does anyone have a good method of pickling or making the ginger more palatable? I want to use it, but the flavor is just too strong to use in foods. And turmeric -- what do I do with THAT? Especially fresh out of the ground? Link to comment Share on other sites More sharing options...
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