Unkindly named but understandably, Ugli™ fruit, pronounced OO-gli, is wrapped in a rough, puffy, slightly loose-fitting greenish-yellow to orange baggy fragrant skin.
Violina Di Rugosa Butternut Squash
Violina di Rugosa squash is an heirloom butternut named after its violin shape and rough or scalloped skin.
Young Hawaiian Ginger
Inventory, 30 lbs : 16.59
This item was last sold on : 01/15/18
Young Ginger is similar to mature ginger in its shape: knobby and multi-fingered, growing up to four inches in length. Its skin is devoid of the rough callousness of the mature ginger root, and is considered to be as edible as its almost fiber-free flesh. The Young Ginger root's flesh is firm, succulent, fragrant, peppery and sweet.
Young Ginger is available in both the spring and early fall.
Young Ginger is the immature rhizome, or underground stem, of the plant botanically known as Zingiber officinale. Because it is a springtime spice, it has earned the nickname “Spring Ginger.”
The nutritional content of Young Ginger is less than the mature rhizome that is left in the ground for up to a year longer, allowing the root to better develop its medicinal compounds. Ginger’s primary compounds are zingerone, shogaol, and gingerol, the amounts of which differ depending on geography, time of harvest, and processing. Ginger is one of the world’s oldest known medicinal foods. Ginger is used to ease nausea and indigestion and is also known as an anti-inflammatory.
Young Ginger is not as pungent as the mature version, therefore its flavor is not as strong. Make pickles to be served alongside sashimi or as a garnish to soups. It can be candied, or steeped with sugar and water to make a simple syrup that can be used in granitas and sorbets. Mince fine and use as a last minute addition to stir fries, or whisk into salad dressings. Young Ginger can be stored in a paper bag in the refrigerator for up to a week. It can also be sliced thinly and frozen or frozen whole depending on the anticipated preparation.
Pickled Ginger root, called "gari" in Japanese, is commonly made from Young Ginger and is ubiquitous with sushi and sashimi.
Young Ginger is primarily cultivated in the same tropical regions where the mature rhizome is also grown. Hawaii is a large producer of Young Ginger. The topical rhizome is showing up at farmer's markets in the Northeastern United States, where it is being grown by farmers using greenhouses and other indoor growing methods. Fresh Young Ginger doesn't travel well and is highly perishable, so it is likely to be seen in areas where it is grown locally.
Restaurants currently purchasing this product as an ingredient for their menu.
|Pacifica Del Mar||Del Mar CA||858-792-0505|
|Extraordinary Desserts Union St.||San Diego CA||619-294-7001|
|The Country Club Of Rancho Bernardo||San Diego CA||858-451-9100|
|Cal A Vie||Vista CA||760-945-2055|
|The Shores||La Jolla CA||858-459-8271|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
|Ballast Point Brewery - Scripps Ranch||San Diego CA||858-695-2739|
Recipes that include Young Hawaiian Ginger. One is easiest, three is harder.
|Love Hawaiian Food||Pickled Ginger|
|Chez Pim||Fish with Young Ginger and Scallion|
|The Bojon Gourmet||White Nectarine Prosecco Sangria with Ginger and Elderflower|
|My Wok Life||Asian Soy Sauce Young Ginger Chicken|
|A Peek into My Kitchen||Young Ginger Pulao|