• EK Organic Garlic & Ginger is produced by one of the largest, most ecologically sensitive organic vegetable growers in the world.

• Soil of each field analyzed by In-House Lab #1 for needed nutrients before each planting.

• Organic fertilizer created by On-Site Organic Fertilizer Plant to supply those needed nutrients, accelerate plant growth, improve vegetable quality and strengthen plant immunity.

• Trained Organic Agriculture technician lives on-site during growing season to provide guidance and assistance to the farmers, from tilling & planting to harvesting & mulching.

• Trained Organic Agriculture technician coaches the farmers on organic record keeping and oversees adherence to strict organic standards and practices.

• Each crop is tested for more than 20 pollutants by the company's In-House Lab #2 before processing in one of the company's 7 technically advanced organically certified plants.

Follow the lead of Sandra Lee and other popular TV Food Network hit chefs such as Rachael Ray & Robin Miller whose techniques combine fresh ingredients with selected store-bought items out of your pantry. The result is mouthwatering meals and desserts, prepared in minutes, that taste like they were made from scratch.

Use EK Org Chopped Ginger in cookies, cakes, pies, scones, muffins & puddings, or dressings, sautés, marinades, and more. See recipe below:

Asian Coleslaw with Miso-Ginger Dressing  

 Yield: 6 to 8 servings  

 Ingredients:  

1/4 cup unseasoned rice vinegar 

 3 tablespoons white miso 

 1 tablespoon mayonnaise 

 1 tablespoon fresh lemon juice 

 1 teaspoon EK Organic Chopped Ginger 

 Pinch of sugar  

 3/4 cup vegetable oil  

 Salt and freshly ground pepper  

 1/2 small green cabbage, shredded (4 cups) 

 1/2 small red cabbage, shredded (4 cups) 

 4 medium carrots, peeled and shredded  

 4 radishes, shredded 

 3 large scallions, julienned  

 Preparation:  

 In a food processor, combine the rice vinegar, miso, mayonnaise, lemon juice, ginger and sugar and process until completely smooth. With the machine on, add the oil in a slow and steady stream. Season the dressing with salt and pepper. Pour 1/2 cup of the dressing into a large bowl and refrigerate the rest for another use. 

Add the green and red cabbage, carrots, radishes and scallions to the bowl and toss to coat thoroughly with the dressing. Serve slightly