(Photo: Hannah Whitaker. Illustrations: John Burgoyne.)

It defies logic, but this year, two local farms have grown ginger and brought the tender gnarled rhizomes to market. Both Woori Farm and Lani’s Farm expect to have very limited supplies for only another week or so (and to return with a new crop come spring), but should you score some, try infusing it into this hot herbal tea, the perfect elixir for the cold and flu season.

Balthazar Bakery’s Ginger Citrus Tea
4 cups water
1/8 cinnamon stick
5 oz. fresh ginger
1/4 lemon, peel only, zested in strips
1/4 cup freshly squeezed lemon juice (about 1 1/2 lemons)
1/3 cup honey
1/4 bunch fresh mint, washed

Bring water to a boil with cinnamon. (1) Peel ginger with a spoon, paring knife, or vegetable peeler. (2) Roughly chop the ginger and add to the pot along with lemon zest and juice. Cover and simmer for 30 minutes. Add honey, stir well, and simmer (covered) for another 20 minutes. (3) Pour over fresh mint, then strain and serve, or allow to cool and refrigerate. Makes about 1 quart.

Related:

• Archive: “In Season”
• Articles by Robin Raisfeld | Rob Patronite
• Table of Contents: Nov 30, 2009 issue of New York | Subscribe!