No. 245: Fresh Ginger for the Win - In Grilled Marinated Lamb, Roasted Vegetables, Rice, Cookies & More

Plus: How to start a kitchen garden or a cutting flower garden.

Grilled Marinated Butterflied Leg of Lamb with Mint, Garlic, and Ginger

🫚 Genius Ginger

There’s fresh ginger, and there’s fresh ginger. The first is a bit sad — dry and shriveled and likely tough and fibrous inside. We buy a knob anyway for lack of a better option, but after one whack at it, the rest disappears into the black hole of our veg produce bin. But the second – sprightly and thin-skinned, juicy and spicy inside – is a rare treat not to be wasted. I got my hands on some like that this week at Morning Glory, and it inspired a whole week of recipes, including a marinade for grilled lamb and a fresh spin on roasted vegetables.

Juicy, thin-skinned, pink-tinged fresh ginger in markets this week (left and right, top), looked almost as good as locally grown fresh ginger from last summer (right, bottom).