Homemade Candied Ginger

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I have been receiving my weekly organic produce box from Misfit Market for a while now.  Seriously, every week is like Christmas.  With Misfit Market you have access to organic produce at an affordable price, delivered right to your door.  This program is available now in more than 30 states.

 

How it works

First, you decide what day of the week you would like to receive your delivery.  I chose Mondays – in the non-summer months Friday may be a better option so who knows I may change it.

Decide if you wish to receive your delivery weekly or biweekly.  We receive one weekly but it is important to know that you can “pause” your deliveries if you want to or need to.  For example, I recently had surgery and it would have been too much to manage while incapacitated.  I am still in a sling but have figured out how to get some food prep done with the sling.

Originally, customers would receive a random box of produce.  There are two size boxes – we get the larger box.  Now, customers have the option of customizing their boxes.  I generally customize.  It is important to note though customization is not guaranteed.  It is based on the supply and quantity that they have on hand to meet the demand.

Above are the contents of last week’s Madness box.  Every week I try to request something that I have never tried before.  This week I received fresh ginger and daikon radish.  I had no idea what to do with ginger so I decided to make candied ginger.  Ginger has some amazing antioxidant and anti-inflammatory qualities and with all of my arthritis etc… every little bit helps for sure.

Candied Ginger

This recipe is really easy but it can be time-consuming.  Fresh ginger has so many bumps and bulges and you need to peel it.  You can peel it either with a spoon or with a peeler.  Honestly, I kept going back and forth between the two.

You need ginger – approximately a pound.  For me, that meant to good size “branches”.  Peel it all and then slice into 1/8″ slices or so.

Boil three cups of water with three cups of sugar in it.  Once the sugar is completely dissolved, add the ginger slices and continue to boil for 45 minutes.  Strain the ginger out of the sugar water (keeping the sugar water).  Let the ginger cool for a few minutes then coat all with sugar and layout on a sheet to dry.

Once dry, you can store in an airtight container for later use.

Back to that sugar water – if you let that continue to boil for another 45 minutes without the ginger in it, it cooks up to a really nice thick ginger syrup that can be used for teas, water, ice cream, etc…

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Subscriptions can be weekly or bi-weekly, and you can easily skip weeks anytime, or cancel. Nothing goes to waste! MisfitsMarket.com.