Wednesday, June 11, 2014

The Clock is Ticking

The silver lining of our long winter was that there was still asparagus available when I returned from Victoria, unlike last year.  Since there is only one more week left for this year for this most ancient of vegetables.  Suzy and I have been taking advantage of the time, and have revisited the household favourites: Pickled asparagus, roasted asparagus, and asparagus soup.  All of the asparagus are courtesy of Jim Hayward of Haystrom Farms, and here's a panoramic of Suzy  preparing the first batch of brine...

Speaking of the brine, the old recipe is a bit arcane due to some unit of measure mismatches, here it is in plain cups:

8 cups of white vinegar
8 cups of filtered water
1 cup of salt

Plus a few more of the work in progress(with our amazing new immersion blender in action) and the finished products:

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