When I was growing up, the only ginger we had in our kitchen was the powdered kind kept in a tin in the spice drawer. It came out in the fall to be added to pumpkin for pies and to cake batter and cookie dough for gingerbread and gingersnaps.
Fresh ginger was too exotic for Tops Market, where we did our grocery shopping. I don’t think I ever encountered it until I moved away to the city. And even then, it was years before I brought it into my own kitchen. Continue reading “Ginger”