September 20, 2018
CSA Week 22
Hello and Happy Friday! It is almost fall, not that you could tell by the weather! With the (hopefully coming soon) fall weather comes the inevitable cold and flu season. A great natural way to combat those nasty germs this fall is ginger. Fresh Ginger is not only delicious but very medicinal, and every one will be receiving it in CSA this week. It helps boost the immune system, and also helps with stomach upsets, digestive health, promotes respiratory health, and so much more!
Bok Choy with Lemongrass and Ginger Soy Sauce
- I head bok choy, chopped
- 3 tsp sesame oil
- 3 tsp soy sauce
- 1 clove garlic, minced
- 1 tsp fresh ginger minced
- 1 tsp fresh lemongrass minced
- Steam the bok choy.
- In a saute pan, heat the oil and add the garlic. Saute until fragrant, about a minute.
- Add the bok choy, soy sauce, ginger, and lemongrass.
- Saute for 3 minutes and remove from heat.
Ginger Root Tea
- 2 tablespoons ginger root (fresh, raw, about 2 inches of ginger root)
- 1 1/2 to 2 cups water
- 1 to 2 tablespoons honey (or agave nectar, to taste)
- Optional: 1 tablespoon fresh lime juice (juice of 1/2 lime)
- Prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.
2. Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger.
3. Remove it from the heat and add the lime juice and honey (or agave nectar) to taste.