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Worlds apart from the brown-skinned leathery ginger you can buy at the store, baby ginger is juicy, white and pink, does not need to be peeled, and has hardly any fiber. But it has that same pungent ginger taste, and is perfect for fire cider, chai, tea, candied ginger, Indian and Thai dishes, and so much more!
|Candied Ginger (Shelterbelt Farm)|
We took our homegrown baby ginger and preserved it as a tasty (and sweet treat) for year-round enjoyment. And hey, ginger is good for digestion, so you can feel good about eating it!
|Ginger Syrup (Shelterbelt Farm)|
We start with our own baby ginger and steep it in a simple syrup made with cane sugar and our honey. The result is a tasty and versatile treat. Our favorite use of ginger syrup is to make homemade soda by adding seltzer water (adding rum or whiskey for a delicious cocktail!) But you can use this syrup to add a zing of flavor to just about anything, from ice cream to pancakes to curried dishes.