For the first day of Spring, I thought it only appropriate that I show you pictures of asparagus. It has been coming up for a few weeks and the wee one and I go check on it every couple of days. For the record, this is not how you should be keeping your asparagus patch. I know that. Though the asparagus spears may look pretty emerging out of weeds and we may feel like wild foragers searching for it, asparagus likes a nice weed free, well composted and mulched growing bed. Do as we say, not as we do, friends. This winter we got too caught up in tasks that weren’t related to asparagus patch weeding. Sorry asparagus, next year we’ll do better for you.
The kids aren’t so hot on eating asparagus, which is surprising, because they aren’t picky. You can sneak a lot over on my kids, though, by pickling whatever their vegetable foe is. So I did a quick pickle by heating up 1/3c. water + 1/3c. white vinegar and a dash of salt. Into the half pint jar I put asparagus tips, one peeled clove of garlic, some fresh tarragon, and a few red pepper flakes. I poured the hot vinegar mixture over it and when it cooled I put it in the fridge. In previous years I’ve canned them in a hot water bath, but since we only had enough for one jar that day, we’re keeping it for immediate eating. Yum.