GINGER & TURMERIC
We are widely known for our Certified Organic ginger and turmeric production. Old Friends Farm pioneered cultivating these crops in northern climates and we continue to specialize in growing these fabulous roots. Ginger harvest season spans from the end of August through November, and Turmeric harvest is October and November. It is a well-anticipated time of year, and for good reason! Young ginger and turmeric roots are tender, with no tough skin and less inner fibers.
Customers use our ginger and turmeric for: salads, salad dressing, candied, pickles, home-brews, glazes, smoothies, teas, medicinal uses, baked goods, stir fries, curries… and more!
STORAGE OF YOUNG GINGER AND YOUNG TURMERIC:
We harvested our ginger and turmeric at a young stage, before it has developed any skin. Because it lacks a tough outer skin, it is more perishable. Use fresh within a few days, or freeze. It freezes exceptionally well! Don’t let that discourage you! It is still the product you want! It freezes exceptionally well-- Be sure to stock up so you are never without!
FREEZING FRESH GINGER & TURMERIC:
If you are freezing our fresh crop, prepare the whole root for freezer: Break apart into smaller pieces, wash, dry and freeze in sealed bag or container.
To Use: Remove from freezer. Grate or shave with knife while root is frozen. Do not allow it to thaw, as it will turn to mush and will be difficult to work. Put unused portion back into freezer. Brush frozen gratings off of cutting board immediately so no juice is lost.
Juicing Frozen Root: Allow root to thaw completely; press juice from root (root will be spongy).
Juicing Prior to Freezing: Juice root; freeze in ice cube trays; store in sealed bag in freezer.
GROWING GINGER AND TURMERIC CONSULTING:
We now focus solely on growing these roots and do not sell seed stock or offer consulting. We highly recommend you purchase only from a Certified Clean-Seed source.