The green ginger or baby ginger came from Vince Fritz's research plot out in Waseca at the Southern Research and Outreach Center. I went there on a field trip with a class that I'm taking on growing, processing, and marketing Chinese medicinal herbs. More to come on this when I finish my field trip report!
The baby ginger on the left was much whiter and more tender than the yellower stringier mature ginger on the right. I minced the mature ginger for flavor and added the baby ginger in big chunks because it is milder and has a nice texture.
After I added the greens I thought "Apples!" so I added some apple chunks too. I loved cooked apples. I couldn't get the final product picture to send from my phone to my email, but the greens were great and looked beautiful sitting next these beautiful vibrant red beets. I was surprised that the greens had lost most of their mustardy flavor. The ginger, garlic and apple flavors made up for the loss of mustard flavor.