Re: Wild Ginger Software Crack Tutorial
Anna Pybus
Years ago, I planted a couple of wild ginger plants in my shade garden. They are happy there and have grown + spread. I typically just enjoy the plants.... but sometimes I do harvest a little.. and have fun making a mini project or two.. I harvest the roots (rootstalk), which grows along the surface of the garden. The root has a distinct ginger aroma! This is, of course, the reason for the common name. Wild Ginger is not related to the ginger we buy commercially (Zingiber officinale). Do you know this plant?
Wild ginger is a colony-forming, low-lying plant with a very sweet + solitary unusual reddish-brown flower that has three pointed lobes. If you take a peek at the pic below, you'll see the flowers, in early stage.
I will try to include a better pic of the flower, as soon as possible!
Wild ginger can be harvested in the fall, as the leaves are dying back. I am sharing this information early so you can possibly find some plants in your local woodland. Because of the way wild ginger grows and spreads, harvesting the rootstalk of this plant is fairly easy. The rootstalk, or rhizome, grows along the surface of the ground and can be easily pulled up.
Watch for this special plant -- it can be found throughout the eastern United States and Canada in moist, rich woodlands, usually under the shade of deciduous trees. When harvesting wild ginger, only collect a few rhizomes from each colony and always leave more behind than you take. This way, the colony can continue to thrive for years to come.
Remember : when we wildcraft, forage or choose to pick wild plant friends.. We need to ensure we only pick a very small amount from any "colony".
Ideally, after we have 'harvested', it is impossible to tell that we have been there at all ! If you want to purchase Wild Ginger for your shade garden, and grow it yourself, check out Richters Herbs here.
Native ginger Alpinia caerulea/coerulea is an attractive, easy to grow feature plant and also a bushfood with a mild, tangy ginger flavour. A perennial clumping herb, also known as wild ginger or blue ginger, it has wide, glossy green leaves and bright blue berries and grows up to two metres high and one metre wide. Although it is an understorey plant naturally found in and near the margins of coastal rainforests or disturbed areas from north of Sydney to Cape York, it is an attractive and useful bushfood plant for your garden.
Native ginger also makes a great indoor plant. Though it may not flower or fruit as readily, the roots will carry on growing provided it is getting adequate water and nutrients so why not place a large pot near the kitchen for easy harvesting.
Being a rainforest understory plant that ideally prefers humus-rich soil, feel free to prepare soil by adding compost and fertilise regularly with organic liquid fertiliser or worm juice for lush new growth. Mulch well before Summer. Will tolerate most soil types including sandy soil.
Native ginger bears a stalk of small fragrant white flowers in spring and summer followed by attractive round blue fruits that last on the plant for several months. The fruits (10-18mm in diameter) have a brittle shell-like outer coating containing a mass of black seeds surrounded by a white edible pulp that is very scant but pleasantly lemony.
To harvest roots, dig up rhizomes from the edge of the plant to find the new growing tips. This way you can enjoy the best edible part of the plant without removing it entirely or damaging the plant. Berries can be picked straight from the plant. Cut flowers and foliage make attractive indoor decoration.
A sustainable native garden can provide habitat for native wildlife and native ginger is no exception. The bright blue berries are not only tasty to humans but attract a variety of wildlife including lizards, birds, bees, butterflies and other insects.
Using vegetable oil saut the native ginger and curry paste.
Add the coconut milk and reduce by 2/3.
Add the palm sugar, Dorrigo pepper and lemon Ironbark in the final stages.
At the start of the coconut cream reduction, add the native ginger shoot, small cubes of sweet potato and bunya nuts. Steam vegetables separately and serve on the cinnamon myrtle rice. Pour native curry sauce over the top and garnish with native ginger leaf and julienne capsicum.
A ginger bug is a starter culture that can be used to make delicious ginger beer and naturally fermented sodas. Wild yeast from the environment and the skin of the ginger is cultivated to kickstart the fermentation process. Creating your own ginger bug starter is really easy, you only need three ingredients and five days to grow your ginger bug.
The main ingredient is the ginger, preferably grated with the skin on, added to water and sugar. The sugar is used to feed the naturally occurring yeast that will soon start to release carbon dioxide, giving the starter a natural fizz. And much like a sourdough starter, once you have your ginger bug going you can use it for making batch after batch of ginger beer and naturally fermented soda.
Ginger ale is one of those retro drinks. It reminds us of cassette tapes, box televisions, and carefree childhoods spent outside climbing trees. It also reminds us of a time where we were blissfully unaware of how bad soda was for us.
This is the reason why you should welcome the ginger bug and fermentation into your life. By naturally fermenting soda you are using real ingredients (fresh ginger or fruit), real sugar (we opt for raw sugar) and by fermenting it the wild yeast is consuming some of that sugar (although not all, so we still consider ginger beer and naturally fermented sodas a treat and not a health beverage).
Using real, fresh ginger also has health benefits. Ginger, officially named Zingiber Officinale, has been used as a medicinal plant and delicious spicy addition to food for centuries. It contains active therapeutic substances like gingerol, shogaol, paradol and zingerone that gives it potent antioxidant, anti-microbial and anti-inflammatory properties. Plus we love the taste.
Making your own ginger bug starter and using it to make naturally fermented sodas, is a healthy alternative to buying commercial carbonated beverages. Once you get used to the flavorsome health kick you get from a naturally fermented soda, you will never go back to store-bought again.
A ginger bug is a starter culture that can be used to make delicious ginger beer and naturally fermented sodas. Wild yeast from the environment and the skin of the ginger is cultivated to kickstart the fermentation process. Creating your own ginger bug starter is really easy, you only need three ingredients and five days to grow your ginger bug.
Growing your ginger bug starter culture is a 5 day process where you feed your starter daily and let it ferment covered with cheesecloth at room temperature. After 5 days the culture is ready to be used and can be stored refrigerated with a solid lid in-between batches.
Day 1: In a 12-ounce glass jar, add 1 tablespoon of sugar, 1 tablespoon of freshly grated ginger (skin and all), and one cup of water. Stir to combine. Cover with finely knit cheese cloth or butter muslin and secure with a rubber band. Let sit at room temperature for 24 hours.
Make Ginger Beer! In between batches your ginger bug can be stored refrigerated with a solid lid on it. Re-feed with 1 tablespoon sugar and 1 tablespoon fresh ginger whenever you use a portion for ginger beer or a fermented soda recipe.
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We've gone a little nuts for birds over here. We decorate edible Christmas trees for them and throw them birthday parties. Now we've made them their very own gingerbread house! The goal for us was not only to create something beautiful for the animals, but to get outside to observe and play afterwards.
Ok, I'm not gonna lie this is not a small project, and it's best to do it in stages. But for us it was so worth it. It's important that my daughter participate in activities where we are working in the service of wild things. She was able to help with a lot of elements of this project (assembling the cardboard house, constructing the peanut fence, spreading peanut butter on the base and adding the popcorn). Other steps might be best for bigger hands.
You will need a house to decorate. There are two options to choose from depending on your materials, time and desired effort.
Option 1. Homemade house You can make your own house of out any materials you have around (gingerbread, graham crackers, wood, etc.). We made ours out of cardboard because I wanted to recycle and eventually compost some of the boxes we have around. If you are using the cardboard gingerbread house, download and follow the instructions for making it here.
Option 2: Bought house This project is significantly easier if you buy a pre-made house. Here is one made of gingerbread and an actual wooden birdhouse.
Base for House
We wanted our house on a table so that we could have a "yard" and to help stabilize the house, so we made a bigger base out of cardboard. If you are hanging the house, or buy an existing birdhouse you probably don't need a base.
Edible Decorations for the House
3. Any other unique/creative personal touches - miniature lamp posts made out of acorns and sticks, a marshmallow snowman etc...(all things I was going to do, but I had to check myself before I wrecked myself :))
Assemble Your House Unless you bought a pre-assembled house, you will need to construct one out of gingerbread, cardboard, graham crackers, or other. As I mentioned, I made one out of cardboard. I used a mixture of tape and hot glue (only on the inside seams) in order to construct the house.
Decorate the Edible House This is the part of the project where you can stretch your creative muscles and have fun! Keep it as simple or complex as you want. Here is what I did: