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GINGER
CANDIED IN PURE CANE JUICE
Ginger has been used for centuries to treat ailments that affect our stomach. Digestive ailments; abdominal bloating, vomiting and diarrhea have been treated with tinctures and pure ginger powder. Personally I use ginger tea at the first sign of a sore throat or cold related signs. It is also used in the Ayurvedic and Tibetan systems of medicine for the treatment of inflammatory joint diseases such as arthritis, rheumatism and a variety of other conditions.
 The latest is something a customer of mine discovered and I have been doing some follow up on. Weight loss. For me it curbs my appetite. Further exploration finds that ginger and other heat stimulating spices, such as pepper, can have an affect on weight loss.
The ginger we grow at Orchard del Sol is a native species and is very powerful. Compared to the commercial varieties where size is the object, this powerful little root is packed full of punch and flavor.
 To accommodate transportation and encourage consumption we at Orchard del Sol have candied the thinly sliced pieces that are first harvested, washed, cleaned and then sliced. Following the preparation we begin the intense water bathing of the ginger slices. Three baths, for a total of 6 hours of simmering, brings our base product to the candying stage. The ginger is then simmered an additional 2 hours in pure cane syrup to reach the candy stage. Drying in ovens reduces the moisture content for stability.
The water from the ginger baths we save and use as foliar nutrients and soil treatments. I often save the powerful liquid for my own morning tea.
This project I am teaching to Bella and Virginia. There are lots of opportunities for them to create their own market for products that are readily available.
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