Bottom Tier: 2 langostino wontons, baby carrots, cherry tomatoes, slices of peppered salami, 1 piece of Muenster cheese.
Top Tier: wild rice blend with a stir-fry with curry tofu, carrots, baby bok choy, garlic, fresh ginger (from the garden!), and cilantro.
I also had a nectarine with this lunch.
Our homegrown ginger was an incredibly happy accident. Last spring, we had some store-bought ginger that had been around for a while, and started to grow a crown, so I decided to plant it. The greens of the plant are really beautiful, although I didn't have mine in the ground long enough for it to flower. Anyway, the point is that the ginger root that you get from growing your own plants is absolutely nothing like the kind you buy from the store. Store-bought ginger has a tough skin, and is almost grainy and hard to cut through. This ginger had a thin, papery skin that you could remove just by rubbing it, and it slices as easily as a clove of garlic. I'm probably going to try and grown some in a pot over the winter.
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