Cucumbers—mini seedless, slicers
Eggplant—italian small/large, asian
Greens—collards, malabar spinach, mustards, arugula
lemongrass, mint, allspice/curry/lime/bay/cinnamon leaf
Peppers—red/green sweet bell, cubanelle, poblano, jalepeno
Shoots, Sprouts and Microgreens
Squash—yellow crookneck, zucchini, acorn, butternut, kabocha, pumpkin, calabaza
Tomatoes—grape, plum, beefsteak, green
Local and Fresh—
Recently at the Haile Farmers Market, I
saw fresh ginger roots with green stems. They
were about the size of a large finger and several
of them were nestled in a basket on Possum
Hollow’s table. The skin was fresh and tender
unlike the dried brown paper-like covering on
grocery store ginger.
Ginger is not only tasty in foods from
stir-fries to baked goods, it is good for your
body, with applications ranging from skin-care
to intestinal health.
Ginger comes in a few different forms,
including the large “hands” of fresh ginger root,
dried and ground into powder to be used for
cooking or to be put in capsules to take internally,
and, my favorite, crystallized ginger.
Fresh ginger root should be plump and
healthy-looking, with no mold where pieces
have been cut or broken. Use the back of a
knife or the side of a spoon to easily remove the
peel before grating or chopping. Store ginger in
the refrigerator or freezer.