As part of my effort to better appreciate Georgia agriculture, I took a road trip through middle Georgia. My first stop was Eight Oaks Farm in Moreland. After driving down a pretty side road for a mile or two, guided by signs with strawberries on them, I found the farm with the stand right at its edge. The owner explained that they have pick-your-own strawberries as well as fresh-picked strawberries and other vegetables. I bought a box of strawberries that will reside on top of my pancakes in the morning. I also bought some nice looking zucchini that will grace some future lasagna.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...

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