As the weather is still wet and blustery, I spent today in the kitchen. A couple of weeks ago, a friend at work gave me a couple of pounds of ginger that I decided to deal with today. I also noticed quite a number of lemons on the tree that were ready to pick, so I added them to some wildly sour hybrid citrus from my son's house. A lot of produce to deal with, in other words.
I decided to peel the citrus and use the juicer to make juice from the fruit. The peels went into a solution of water and sugar which was boiled down to syrup. The peels are drying on a rack, the simple syrup is jarred, and the sugar drips remaining will be saved as well.
I peeled the ginger (quite a task) and sliced about half a pound of into paper thin slices and cooked them in a rice vinegar and sugar solution until they turned pinkish and translucent. I chopped the rest and cooked it in 4 cups of water and 4 cups of sugar until a syrup formed - the chopped ginger is now drying and the syrup has been jarred. It's a spicy sweet syrup - I think I will add it to my tea, or use it for a dip for oven fried chicken or in ginger snap cookies. The pickled ginger can be used as a garnish with sushi or in a bento lunch. Yum.
The crockpot is full of chicken waiting for a shoyu sauce, the lamb is doing well, and I can't possibly worry about my garden until it stops pouring (if I have any garden left and it hasn't washed away.)
My kitchen smells very good, and I feel like I accomplished something - always a good feeling!