Tamari-Ginger Sauce
- 1/2 cup tamari - 1/2 cup water - 1 Tbs dry sherry or Chinese rice wine - 1 Tbs grated ginger (I use lots more!) - 1 small clove garlic, crushed  ( I use about 3 cloves)	- 1/2 cup minced scallions - 2 tsp sesame oil - 2 tsp dark vinegar - 2 tsp sugar
- Whisk together & let stand for 15 min. It keeps well refrigerated. Good also as a dipping sauce, marinade, etc.  - CSA Member Jack Dalton usually adds fish sauce or other stuff and do the corn starch trick if I want it thicker. Do your own variations!