The asparagus has been outstanding again this year, and pickled asparagus is a specialty of the house. We bought thirteen pounds of Welsh Family Organics asparagus from their neighbour Ben Sosnicki at the Withrow Park Farmers' Market today.
The only problem with pickling asparagus is that there can be a lot of waste. Fresh asparagus spears are longer than fits in a jar even when the woody ends are broken off, so there were a couple of additional things on the go today.
So the net product of the day was nine jars of aspargus, four quarts of the soup, and three and half quarts of asparagus stock left over after the soup was made. All that, and not an ounce of the asparagus left to waste!
Ace Bakery organic baguette with echire from The Friendly Butcher and a trio of local cheeses from the Montfort Dairy.
When everything was cleaned up we finished off with a gin and tonic featuring Hendrick's gin, Fever-Tree tonic water, and a twist of organic lemon rind. Perfect!