Finding fresh, local turmeric is a thing of beauty. I was lucky enough to come across some at the Main Street Farmers Market here in TN last spring and have been using it slowly ever since. I put the uncut root in the freezer as I assumed it would last longer, however, the farmer who sold it told me they just leave it on the counter and it lasts months and months. It did come out of the freezer a bit soft so maybe leaving it on the counter is the best way to go.
Turmeric is “hot” right now, and for good reason. Not only does it have a delicious warm, peppery flavor, it also has a long list of health benefits. I usually pair it with lots of ginger and garlic but hadn’t thought of mixing it with honey and lemon zest. This wonderful flavor combination was inspired by a recipe for turmeric honey tea in Heidi Swanson’s new cookbook, Near & Far: Recipes Inspired by Home and Travel. I love, love, love her blog, 101 Cookbooks, and am always finding inspiration in her dishes.
I haven’t actually tried this on anything yet but I think it would be fabulous on cornbread, waffles, corn on the cob or popcorn. I am sure it would be great on grains as well – maybe a simple dish of rice with chicken and peas? Let me know how you use it!