Back in May we harvested the ginger and turmeric bed and unearthed more of those delicious rhizomes than we knew what to do with.

Our fellow organic gardener and friend, Neil Tauss, told us we could wash and dry them and put them in the freezer for later use until next year’s crop is ready. So that is just what we did. Now, whenever we want either ginger or turmeric to cook or make smoothies with, we just pull it out of the freezer and prepare it the way a recipe requires. Since we grow our food organically, we do not have to peel the produce.  If you are buying yours in the store, I suggest peeling it.
I am sure we can all agree that Summer is in full swing now! These hot days do nothing to make me want to venture out in the 90 plus degrees especially when the humidity is about 90% also! I admit I prefer being in the air conditioning and looking out at the green lawn, the purple Crepe Myrtle and Rose of Sharon and the hummingbirds feeding on the blossoms. Gathering garden food is reserved for late afternoon or early morning. Fortunately for me, I have only to get in my car and travel to Crow Mountain Orchard to get wonderful fruit for salads. Light, refreshing and healthful I can make a meal off a fruit salad and cottage cheese or yogurt. I particularly like the ease of the ginger dressing that makes all the fruits zing with flavor. The recipe for the following dressing is also good on vegetable salads so don’t limit it’s use.
Trish can be reached at This email address is being protected from spambots. You need JavaScript enabled to view it.

1 large carrot, preferably organic, cut into 1 inch pieces
1 2-inch piece of fresh ginger, peeled if not organic, cut into coins
2 medium scallions, white parts only
1/4 cup fresh orange juice
1 tablespoon tomato ketchup
2 tablespoons unseasoned rice vinegar
2 teaspoons Braggs Amino Acids or reduced-sodium soy sauce
2 teaspoons toasted sesame oil
1/4 cup safflower oil

Put all ingredients in a blender or food processor and process until smooth. Pour into a glass container and store in the refrigerator for 5 to 7 days.

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