{"id":171,"date":"2018-11-07T09:33:00","date_gmt":"2018-11-07T09:33:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=171"},"modified":"2018-11-07T09:33:00","modified_gmt":"2018-11-07T09:33:00","slug":"ginger-goes-mainstream","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=171","title":{"rendered":"Ginger Goes Mainstream"},"content":{"rendered":"

In an interview with NPR<\/a>, food writer Nigella Lawson said, "I think ginger has a heat, a warmth that is often not fully understood because I think people use a small amount. And if you use quite a lot, you really see that it\u2019s like reaching for another form of pepper.<\/p>\n

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As more of us acclimatize our palates and enjoy foods with stronger flavors and heat, ginger is showing up in unexpected and delightful places. One of Ed\u2019s favorite ginger discoveries is spicy ginger limeade. <\/p>\n

It's always part of our order from Bon Me<\/a>, and we make it at home with local ginger or ginger syrup from Old Friends Farm<\/a>.<\/p>\n

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Each season we buy a supply of local ginger and the ginger syrup made from it at the Atlas Farm stand at the Copley Farmers Market. They bring it to Boston for their neighbor Old Friends Farm. We use some fresh, clean and freeze some, and even make our own pickled ginger!<\/p>\n

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Using More Ginger<\/strong><\/p>\n

These days we buy ginger in larger quantities. In dishes where we once used a touch of ginger, we might now add a pile! We use it fresh, pickled, and juiced. Penny has become a pro at peeling it with a teaspoon but, in some cases, she\u2019ll just give it a scrub and use it peel and all.<\/p>\n

At least half of the homemade chicken broth we make contains ginger along with scallions, star anise, soy sauce, and Shaoxing wine. We use this to make quick, pho-like noodle soups and to add to stir-fry dishes in place of a more basic chicken stock.<\/p>\n

And, don't limit yourself to savory uses, pour ginger syrup over ice cream, rice pudding, and other desserts.   <\/p>\n

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