Ginger

Fiery and invigorating, fresh ginger adds a whole other dimension to dishes like soup that would otherwise be a bit flat; either too sweet or earthy (squash and ginger is a match made in heaven).
It is also critical for curry pastes and marinades and has vast potential in the world of beverages. If we’re under the weather in the winter we love making an infusion with lemon (perhaps some fresh turmeric too), while in summer we add it to refreshing juices, particularly beetroot. In spring there’s rhubarb cocktails to concoct and in autumn how about a syrup inspired by festive baking?  

We don’t always feel the need to peel ginger: another perk of organic produce is knowing there’s nothing sinister lurking on it, but by far the easiest way of doing this is by scraping it off with the back of a teaspoon, then you can go ahead and grate or dice it.