We’re digging up a storm this week at Dandelion Ridge Farm! We harvested our sweet potatoes this week–much to the chagrin of this toad, who was living amid the jungle of vines! Curing sweet potatoes at 80-90 degrees for a week helps them to store better and brings out their sweetness, so we set up a curing tent in our greenhouse to keep our sweet potatoes at a steady warm temperature during this period.
We also started harvesting our baby ginger! It’s a rare variety called Bubba Baba from the renowned Hawaiian organic ginger seed producer known as “Biker Dude!” Fresh young ginger is more tender and milder than the mature ginger available in stores. It lacks the thick cuticle and fibers that mature ginger have, so there's no need to peel it. Add it to smoothies or stir fries, candy it or use it in sweets, but try this beautiful delicacy while you can! The stalks and leaves make a delicious tea or stock for Asian soups—just put leaves in your cup, muddle, and steep.
We’re going to use some to make Kevin’s Ginger Miso Sauce to have over stir fry tonight! Find the recipe here.