{"id":5613,"date":"2021-11-14T21:44:52","date_gmt":"2021-11-14T12:44:52","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/?p=5613"},"modified":"2021-11-20T21:51:57","modified_gmt":"2021-11-20T12:51:57","slug":"fresh-ginger","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2021\/11\/14\/fresh-ginger\/","title":{"rendered":"Fresh ginger"},"content":{"rendered":"\n

Just after myoga, fresh ginger season is starting. Both plants may look very similar, but in ginger we eat the root mainly. Unfortunately we don\u2019t have ginger growing in our garden yet, so I usually buy fresh ginger at the farmers market. I\u2019m big fan of candied ginger, and prepared some sometimes, but so far I didn\u2019t get time. Work has been really busy, and everyday is full from morning to evening, if not with work, with surfing, gardening and trying to get familiar with Pistache. Progresses in any of the above are really slow: I\u2019m getting better at spinning but it\u2019s not quite yet very nice\u2026 the new garden soil is slowly shaping up, very slowly\u2026 and the cat\u2026 hum she\u2019s around a lot but it is still too early to get anywhere close\u2026<\/p>\n\n\n\n

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Pistache <\/figcaption><\/figure>\n\n\n\n

All that to say that I didn\u2019t make candied ginger, but instead used the fragrant roots for honey drinks, and for a delicious brioche. The drinks are easy, I just peel and slice thinly the root. Add a tablespoon of honey and top with hot water. For the brioche, the recipe is below.<\/p>\n\n\n\n

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Hot ginger<\/figcaption><\/figure>\n\n\n\n

Ginger and lemon brioche<\/strong><\/p>\n\n\n\n