Not One Wasted Scrap
You know, they say the wonderful thing about pigs is that you can use everything but the squeal. I’m beginning to discover that is also true of ginger. As I play around with it, I’m beginning to wonder what other ways I can get more mileage out of my food dollar. How much can I conserve and not waste? Dehydrating is an excellent way to stretch that dollar, especially in these hard times ahead.
You might want to read my post Hard Times a’Commin: Linda’s Take for some thoughts on rising food prices and what to do about them. As far as I am concerned, for those of us who cannot increase our income to meet the need, we must learn to cut back wherever we can.
Ginger Skins Ready for Drying
When I was prepping my last batch of ginger for dehydrating, I thought about those skins that we usually throw away. I had seen nothing on television cooking shows or anything in cookbooks about not peeling ginger or about using the skins. So after scrubbing mine, I tasted a few peelings. They taste just like the rest of the plant.
Why not? I thought. Go ahead and dehydrate those skins. Potato skins are rich in vitamins, why not the ginger?
Skins & Chips
They worked out just fine. I plan to store mine whole and not grind the skins until I need powdered ginger. That saves the delicious chips and pieces from the inside for other great recipes calling for ginger.
Linda’s Note: I’ve been out sick for nearly a week now. For the past four days I’ve been guzzling hot tea made with dehydrated ginger skins, rose hips, and dehydrated lemon skins. This was all crammed into a tea ball and added to my tea bag to steep a few minutes. It has been quite soothing and comforting.