Fresh Ginger, Turmeric & Galangal Tea — Recipes From the Farm

Written by the family at 'Tween Towns Farm, Oxford, NC — Granville County

---

One of the most common questions we hear at our table at the Carrboro Farmers' Market on Saturday mornings is: "What do I do with fresh ginger and turmeric?" The answer we always give is simple — make a tea.

These are not teas in the bag-in-a-mug sense. These are deep, aromatic infusions made from the real thing: rhizomes pulled from our 40 acres of chemical-free ground in Oxford, NC, chopped fresh, and steeped overnight in boiling water. The result is a concentrate you keep in the fridge and reach for all week — hot in the morning, cold over ice in the afternoon, sweetened with a little local honey if you like.

We have been growing ginger, turmeric, and galangal here in Granville County for years. These are crops that most people in North Carolina have only ever seen dried or powdered. Fresh is a completely different experience — brighter, more aromatic, and far more potent. Here is how we use them at home.

---

Ginger Infusion ("Tea")

What you need:
- 2 oz fresh ginger (about the size of 2-3 fingers)
- 2 quarts water

Method:

1. Bring two quarts of water to a full boil.
2. Chop the ginger in a food processor, or grate it by hand.
3. Place the chopped ginger into a **glass or ceramic pitcher** — not plastic, as the heat and oils will leach into plastic.
4. Pour the boiling water directly over the ginger.
5. Let steep overnight, or until completely cool.
6. Strain the liquid into mason jars and refrigerate.

Tip: Do not throw away the strained ginger pieces. Toss them into a stir-fry or soup, or keep them submerged in vinegar in the fridge — they will last for weeks and add a sharp bite to dressings and marinades.

Enjoy hot or cold. Add honey to taste.

---

Turmeric Infusion ("Tea")

What you need:
- 2 oz fresh turmeric (about the size of 2-3 fingers)
- 2 quarts water
- 1 teaspoon black pepper (added after steeping)

Method:

1. Bring two quarts of water to a full boil.
2. Chop the turmeric in a food processor, or grate it by hand. *Note: fresh turmeric will stain — use gloves or be prepared for orange fingertips.*
3. Place the chopped turmeric into a glass or ceramic pitcher.
4. Pour the boiling water over the turmeric.
5. Let steep overnight, or until completely cool.
6. Strain into mason jars.
7. **Stir in 1 teaspoon of black pepper** to the finished half-gallon of tea.

The black pepper is not optional — it contains piperine, which dramatically increases the bioavailability of curcumin, the active compound in turmeric. This is the step most people skip, and it makes a real difference.

Enjoy hot or cold. Add honey to taste.

---

Galangal Infusion ("Tea")

Galangal is the lesser-known cousin of ginger — sharper, more piney, with a slightly medicinal edge. We grow it right alongside our ginger and turmeric here in Oxford, NC.

Follow the exact same method as the Ginger Infusion above. The flavor is different — more complex and aromatic — but the process is identical.

---

A Note on Sweetening

All three of these teas are naturally caffeine-free and can be enjoyed any time of day. If you prefer them sweet, we recommend raw local honey — it complements the spice without overpowering it. Start with a small amount and adjust to taste.

---

Find Us

We sell fresh ginger, turmeric, and galangal every Saturday from 7 AM to 12 PM at the Carrboro Farmers' Market in Carrboro, NC — just outside Chapel Hill. Quantities are limited each week, as we grow everything on our 40 acres in Oxford, NC without synthetic chemicals.

If you have questions about how to use what you buy, just ask us at the table. We have been growing these crops for years and are happy to share what we know.

---

Shop These Ingredients at Our Market Table

All three of these recipes start with the same thing: fresh rhizomes pulled from our 40 acres in Oxford, NC. We grow ginger, turmeric, and galangal without synthetic chemicals, and bring them to market every Saturday morning.

| What We Sell | Where to Find It |
|---|---|
| Fresh Ginger | Harvested to order — firm, juicy, and far more aromatic than anything dried |
| Fresh Turmeric | Brilliant orange inside, earthy and slightly bitter — nothing like the powder |
| Galangal | Sharper and more piney than ginger — rare at most markets |
| Ginger & Turmeric Starts | Want to grow your own? We sell well-rooted plants and robust starts ready for your garden |

We also carry ginger and turmeric preserves and dried rhizome products when available — ask us at the table for what is in season.

Find us every Saturday from 7 AM to 12 PM at the [Carrboro Farmers' Market](https://www.carrborofarmersmarket.com), Carrboro, NC. Quantities are limited each week — we are a small boutique farm and grow everything ourselves.

'Tween Towns Farm — Oxford, NC · Granville County · Growing the right way since 1987.