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Edrena: Asparagus
Edrena: Asparagus
The asparagus is coming in now and I have discovered that freshly
picked raw asparagus dipped in ranch dressing is wonderful.
Now I need to start working out the kinks in the pickles. The fresh
spears are very juicy so I bet your idea about aging them a bit is the
answer. Yesterday I put some in the refrigerator. I will make one
jar of pickles in 3 or 4 days. If they still shrink then I will do
another jar in a few more days. Keep going until I hopefully find the
right time. Let's see, shipped from Chile should be at least a week.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
The asparagus is coming in now and I have discovered that freshly
picked raw asparagus dipped in ranch dressing is wonderful.
Now I need to start working out the kinks in the pickles. The fresh
spears are very juicy so I bet your idea about aging them a bit is the
answer. Yesterday I put some in the refrigerator. I will make one
jar of pickles in 3 or 4 days. If they still shrink then I will do
another jar in a few more days. Keep going until I hopefully find the
right time. Let's see, shipped from Chile should be at least a week.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
Re: Edrena: Asparagus
"The Cook" <susan_r23666@yahoo,com > wrote in message
news:gkte0451g905asgdt23vnbgn9jjkn4mgpo@4ax,com ...
> The asparagus is coming in now and I have discovered that freshly
> picked raw asparagus dipped in ranch dressing is wonderful.
>
> Now I need to start working out the kinks in the pickles. The fresh
> spears are very juicy so I bet your idea about aging them a bit is the
> answer. Yesterday I put some in the refrigerator. I will make one
> jar of pickles in 3 or 4 days. If they still shrink then I will do
> another jar in a few more days. Keep going until I hopefully find the
> right time. Let's see, shipped from Chile should be at least a week.
> --
> Susan N.
>
Aging asparagus? Was me? I remember aging okra after cutting to reduce the
slime factor by allowing the cut edge to heal over.
I've been thinking about the asparagus though, the recipe I used from JOP
used 100% vinegar. I'd like to try some with about 2 parts vinegar to one
part water. A little less pucker factor.
Let us know what you do, it's so 'citing!
Edrena
"The Cook" <susan_r23666@yahoo,com > wrote in message
news:gkte0451g905asgdt23vnbgn9jjkn4mgpo@4ax,com ...
> The asparagus is coming in now and I have discovered that freshly
> picked raw asparagus dipped in ranch dressing is wonderful.
>
> Now I need to start working out the kinks in the pickles. The fresh
> spears are very juicy so I bet your idea about aging them a bit is the
> answer. Yesterday I put some in the refrigerator. I will make one
> jar of pickles in 3 or 4 days. If they still shrink then I will do
> another jar in a few more days. Keep going until I hopefully find the
> right time. Let's see, shipped from Chile should be at least a week.
> --
> Susan N.
>
Aging asparagus? Was me? I remember aging okra after cutting to reduce the
slime factor by allowing the cut edge to heal over.
I've been thinking about the asparagus though, the recipe I used from JOP
used 100% vinegar. I'd like to try some with about 2 parts vinegar to one
part water. A little less pucker factor.
Let us know what you do, it's so 'citing!
Edrena
Re: Edrena: Asparagus
The Joneses wrote:
> I've been thinking about the asparagus though, the recipe I used from
> JOP used 100% vinegar. I'd like to try some with about 2 parts
> vinegar to one part water. A little less pucker factor. Let us know
> what you do, it's so 'citing! Edrena
Someone last year posted about using white wine vinegar and tarragon
instead of dill. I meant to do it this year, but things got away from me.
B/
The Joneses wrote:
> I've been thinking about the asparagus though, the recipe I used from
> JOP used 100% vinegar. I'd like to try some with about 2 parts
> vinegar to one part water. A little less pucker factor. Let us know
> what you do, it's so 'citing! Edrena
Someone last year posted about using white wine vinegar and tarragon
instead of dill. I meant to do it this year, but things got away from me.
B/
Re: Edrena: Asparagus
"Brian Mailman" <bmailman@sfo.invalid> wrote in message
news:gIednULWUNztspXVnZ2dnUVZ_judnZ2d@supernews,com ...
> The Joneses wrote:
>
>> I've been thinking about the asparagus though, the recipe I used from
>> JOP used 100% vinegar. I'd like to try some with about 2 parts
>> vinegar to one part water. A little less pucker factor. Let us know
>> what you do, it's so 'citing! Edrena
>
> Someone last year posted about using white wine vinegar and tarragon
> instead of dill. I meant to do it this year, but things got away from me.
>
> B/
Now that *was* me. I never decided whether I like tarragon or basil better.
But oregano is too strong and rosemary might be too. I have some italian
oregano this year that is not as strong as the greek and might be useful in
small amounts. And the white wine vinegar is a definite plus. I had a
friendly restauranteur buy me a couple cases as buying just pint jars of the
stuff would bankrupt us.
And the research I did about yellow crystals precipitating out of the
veggie indicate that it is a coloring natural to sparrowgrass and good for
you anyway.
Time to get cracking.
Good news, 6 month checkup, and ol'Whiskerface is cancer free so far.
Think I'll make a batch of celebration jam (nice name anyway).
Edrena
"Brian Mailman" <bmailman@sfo.invalid> wrote in message
news:gIednULWUNztspXVnZ2dnUVZ_judnZ2d@supernews,com ...
> The Joneses wrote:
>
>> I've been thinking about the asparagus though, the recipe I used from
>> JOP used 100% vinegar. I'd like to try some with about 2 parts
>> vinegar to one part water. A little less pucker factor. Let us know
>> what you do, it's so 'citing! Edrena
>
> Someone last year posted about using white wine vinegar and tarragon
> instead of dill. I meant to do it this year, but things got away from me.
>
> B/
Now that *was* me. I never decided whether I like tarragon or basil better.
But oregano is too strong and rosemary might be too. I have some italian
oregano this year that is not as strong as the greek and might be useful in
small amounts. And the white wine vinegar is a definite plus. I had a
friendly restauranteur buy me a couple cases as buying just pint jars of the
stuff would bankrupt us.
And the research I did about yellow crystals precipitating out of the
veggie indicate that it is a coloring natural to sparrowgrass and good for
you anyway.
Time to get cracking.
Good news, 6 month checkup, and ol'Whiskerface is cancer free so far.
Think I'll make a batch of celebration jam (nice name anyway).
Edrena
Re: Edrena: Asparagus
On Fri, 18 Apr 2008 17:25:32 GMT, "The Joneses" <famjones@not_a,net >
wrote:
>
>"Brian Mailman" <bmailman@sfo.invalid> wrote in message
>news:gIednULWUNztspXVnZ2dnUVZ_judnZ2d@supernews,com ...
>> The Joneses wrote:
>>
>>> I've been thinking about the asparagus though, the recipe I used from
>>> JOP used 100% vinegar. I'd like to try some with about 2 parts
>>> vinegar to one part water. A little less pucker factor. Let us know
>>> what you do, it's so 'citing! Edrena
>>
>> Someone last year posted about using white wine vinegar and tarragon
>> instead of dill. I meant to do it this year, but things got away from me.
>>
>> B/
>Now that *was* me. I never decided whether I like tarragon or basil better.
>But oregano is too strong and rosemary might be too. I have some italian
>oregano this year that is not as strong as the greek and might be useful in
>small amounts. And the white wine vinegar is a definite plus. I had a
>friendly restauranteur buy me a couple cases as buying just pint jars of the
>stuff would bankrupt us.
> And the research I did about yellow crystals precipitating out of the
>veggie indicate that it is a coloring natural to sparrowgrass and good for
>you anyway.
>Time to get cracking.
> Good news, 6 month checkup, and ol'Whiskerface is cancer free so far.
>Think I'll make a batch of celebration jam (nice name anyway).
>Edrena
>
Really happy about the news. Hope he keeps getting better.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
On Fri, 18 Apr 2008 17:25:32 GMT, "The Joneses" <famjones@not_a,net >
wrote:
>
>"Brian Mailman" <bmailman@sfo.invalid> wrote in message
>news:gIednULWUNztspXVnZ2dnUVZ_judnZ2d@supernews,com ...
>> The Joneses wrote:
>>
>>> I've been thinking about the asparagus though, the recipe I used from
>>> JOP used 100% vinegar. I'd like to try some with about 2 parts
>>> vinegar to one part water. A little less pucker factor. Let us know
>>> what you do, it's so 'citing! Edrena
>>
>> Someone last year posted about using white wine vinegar and tarragon
>> instead of dill. I meant to do it this year, but things got away from me.
>>
>> B/
>Now that *was* me. I never decided whether I like tarragon or basil better.
>But oregano is too strong and rosemary might be too. I have some italian
>oregano this year that is not as strong as the greek and might be useful in
>small amounts. And the white wine vinegar is a definite plus. I had a
>friendly restauranteur buy me a couple cases as buying just pint jars of the
>stuff would bankrupt us.
> And the research I did about yellow crystals precipitating out of the
>veggie indicate that it is a coloring natural to sparrowgrass and good for
>you anyway.
>Time to get cracking.
> Good news, 6 month checkup, and ol'Whiskerface is cancer free so far.
>Think I'll make a batch of celebration jam (nice name anyway).
>Edrena
>
Really happy about the news. Hope he keeps getting better.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
Re: Edrena: Asparagus
On Fri 18 Apr 2008 10:25:32a, The Joneses told us...
>
> "Brian Mailman" <bmailman@sfo.invalid> wrote in message
> news:gIednULWUNztspXVnZ2dnUVZ_judnZ2d@supernews,com ...
>> The Joneses wrote:
>>
>>> I've been thinking about the asparagus though, the recipe I used from
>>> JOP used 100% vinegar. I'd like to try some with about 2 parts
>>> vinegar to one part water. A little less pucker factor. Let us know
>>> what you do, it's so 'citing! Edrena
>>
>> Someone last year posted about using white wine vinegar and tarragon
>> instead of dill. I meant to do it this year, but things got away from
>> me.
>>
>> B/
> Now that *was* me. I never decided whether I like tarragon or basil
> better. But oregano is too strong and rosemary might be too. I have some
> italian oregano this year that is not as strong as the greek and might
> be useful in small amounts. And the white wine vinegar is a definite
> plus. I had a friendly restauranteur buy me a couple cases as buying
> just pint jars of the stuff would bankrupt us.
> And the research I did about yellow crystals precipitating out of the
> veggie indicate that it is a coloring natural to sparrowgrass and good
> for you anyway.
> Time to get cracking.
> Good news, 6 month checkup, and ol'Whiskerface is cancer free so far.
> Think I'll make a batch of celebration jam (nice name anyway).
> Edrena
That is wonderful news, Edrena!
--
Wayne Boatwright
-------------------------------------------
Friday, 04(IV)/18(XVIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
5wks 2dys 8hrs 40mins
-------------------------------------------
Useless Invention: Umbrella with a
skylight.
-------------------------------------------
On Fri 18 Apr 2008 10:25:32a, The Joneses told us...
>
> "Brian Mailman" <bmailman@sfo.invalid> wrote in message
> news:gIednULWUNztspXVnZ2dnUVZ_judnZ2d@supernews,com ...
>> The Joneses wrote:
>>
>>> I've been thinking about the asparagus though, the recipe I used from
>>> JOP used 100% vinegar. I'd like to try some with about 2 parts
>>> vinegar to one part water. A little less pucker factor. Let us know
>>> what you do, it's so 'citing! Edrena
>>
>> Someone last year posted about using white wine vinegar and tarragon
>> instead of dill. I meant to do it this year, but things got away from
>> me.
>>
>> B/
> Now that *was* me. I never decided whether I like tarragon or basil
> better. But oregano is too strong and rosemary might be too. I have some
> italian oregano this year that is not as strong as the greek and might
> be useful in small amounts. And the white wine vinegar is a definite
> plus. I had a friendly restauranteur buy me a couple cases as buying
> just pint jars of the stuff would bankrupt us.
> And the research I did about yellow crystals precipitating out of the
> veggie indicate that it is a coloring natural to sparrowgrass and good
> for you anyway.
> Time to get cracking.
> Good news, 6 month checkup, and ol'Whiskerface is cancer free so far.
> Think I'll make a batch of celebration jam (nice name anyway).
> Edrena
That is wonderful news, Edrena!
--
Wayne Boatwright
-------------------------------------------
Friday, 04(IV)/18(XVIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
5wks 2dys 8hrs 40mins
-------------------------------------------
Useless Invention: Umbrella with a
skylight.
-------------------------------------------
Re: Edrena: Asparagus
The Joneses wrote:
> Good news, 6 month checkup, and ol'Whiskerface is cancer free so far.
> Think I'll make a batch of celebration jam (nice name anyway).
> Edrena
>
That is really wonderful news.
Give him a congratulatory hug for me.
gloria p
The Joneses wrote:
> Good news, 6 month checkup, and ol'Whiskerface is cancer free so far.
> Think I'll make a batch of celebration jam (nice name anyway).
> Edrena
>
That is really wonderful news.
Give him a congratulatory hug for me.
gloria p
Re: Edrena: Asparagus
"The Cook" <susan_r23666@yahoo,com > wrote in message
news:gkte0451g905asgdt23vnbgn9jjkn4mgpo@4ax,com ...
> The asparagus is coming in now and I have discovered that freshly
> picked raw asparagus dipped in ranch dressing is wonderful.
>
> Now I need to start working out the kinks in the pickles. The fresh
> spears are very juicy so I bet your idea about aging them a bit is the
> answer. Yesterday I put some in the refrigerator. I will make one
> jar of pickles in 3 or 4 days. If they still shrink then I will do
> another jar in a few more days. Keep going until I hopefully find the
> right time. Let's see, shipped from Chile should be at least a week.
> --
> Susan N.
>
> "Moral indignation is in most cases two percent moral,
> 48 percent indignation, and 50 percent envy."
> Vittorio De Sica, Italian movie director (1901-1974)
fresh picked ass-per-gas (as my dad calls it) eaten as is, is wonderful -
ranch dressing would also be nice - especially on the really young ones. I
pickled it once years ago...can't imagine...(shudder)... I'd EVER do it
again
When my Dad had a B&B in Picton Ontario, I'd go down and visit him each year
in late spring/early summer, and go to the local asparagus farm, buy
something like 10 pounds of fresh, washed asparagus, eat as much as I could
fresh (right out of the bag) and cook and eat the rest before it went bad -
with every meal. Never did find a pickling or freezing recipe for asparagus
that I liiked.
but good luck anyway,
Kathi
"The Cook" <susan_r23666@yahoo,com > wrote in message
news:gkte0451g905asgdt23vnbgn9jjkn4mgpo@4ax,com ...
> The asparagus is coming in now and I have discovered that freshly
> picked raw asparagus dipped in ranch dressing is wonderful.
>
> Now I need to start working out the kinks in the pickles. The fresh
> spears are very juicy so I bet your idea about aging them a bit is the
> answer. Yesterday I put some in the refrigerator. I will make one
> jar of pickles in 3 or 4 days. If they still shrink then I will do
> another jar in a few more days. Keep going until I hopefully find the
> right time. Let's see, shipped from Chile should be at least a week.
> --
> Susan N.
>
> "Moral indignation is in most cases two percent moral,
> 48 percent indignation, and 50 percent envy."
> Vittorio De Sica, Italian movie director (1901-1974)
fresh picked ass-per-gas (as my dad calls it) eaten as is, is wonderful -
ranch dressing would also be nice - especially on the really young ones. I
pickled it once years ago...can't imagine...(shudder)... I'd EVER do it
again
When my Dad had a B&B in Picton Ontario, I'd go down and visit him each year
in late spring/early summer, and go to the local asparagus farm, buy
something like 10 pounds of fresh, washed asparagus, eat as much as I could
fresh (right out of the bag) and cook and eat the rest before it went bad -
with every meal. Never did find a pickling or freezing recipe for asparagus
that I liiked.
but good luck anyway,
Kathi
