garlic and ginger

Did you know that January is ‘National dried plum breakfast’ month? Makes you wonder who comes up with this stuff, doesn’t it? Anyway, now that the fruits and vegetables of the summer and late fall harvests are a faded memory, it’s a perfect time to celebrate the winter crop. And how rich it is! The varied squashes, a riot of beets and crucifers such as cabbage and Brussels sprouts, sun chokes—the list goes on and on of seasonal tastes and we will feature them all at the club in one form or another. But there are two flavors that I always tend to think of when the mercury is dipping that you might find surprising—garlic and ginger.

I know that most people do not associate these tastes with the seasons, and tend to think of them more along the lines of their uses in particular cuisines. But let’s look at it a little closer. Garlic, for example, is well known for its healing properties. We hear about it discussed with regard to impact on heart disease, cancer and even lowering cholesterol. But on a more common level, garlic is amazingly effective in fighting viruses such as the ever-problematic common cold, the other unwanted visitor many of us receive in January (along with Holiday bills!).

Ginger has the heat in it to feel quite warm when going down, and is soothing to sore throats and upset tummies. And bonus—ginger is an anti-inflammatory, useful for those aching joints. Probably why many a Grandma prescribes a little ginger tea or ale when you don’t feel so well.

How great that two wonderful seasoning components not only taste sublime but are also so useful to your general well being, can be incorporated into so many dishes. Just remember a few guidelines: with garlic, the finer you chop it, the stronger it is. So if you looking for a mild garlic flavor, leave the cloves larger. In fact, take a whole head, cut the top off and smear with olive oil and a sprinkle of kosher salt; wrap in foil and roast until soft. When you remove it from the oven, hold it by the bottom and squeeze the roasted garlic right out of the leaves. It will be heavenly sweet and smeared on a little French bread, nothing short of sensational. A great tip for peeling ginger—use a plain old soup or teaspoon. This is the most effective way to get in and out of all those little bumps. The edge of the spoon will peel the skin right off. Cut the amount of ginger you need, and store the rest of what is peeled in some brandy or sherry for another day.