Glue, PSW, Canning, Kidneys,

I was sticking something, a Mandolin actually, with Krazy Glue the other day and somehow squirted it all over my fingers. Even two days later I still have some on my hands. However, I said to Matt, I wonder if you leave finger prints when you have glue all over your fingers. Useful for bank robbers etc. then I found out, I tried to access my cell phone and it would not recognise my finger at all, presumably it couldn't see any finger print. So, my question was answered. I think I will take up bank robbery. With lots of Krazy Clue of course.

This morning Matt had a second visit from a PSW and this time she was making an assessment. We have had assessments made by all kinds of people lately, why the hell don't they all exchange their computer notes? Waste of time as far as I can tell. She gave me a copy of the notes on paper and I couldn't read them anyway. One thing, she did manage to get Matt into the shower which was something of a miracle. Talk about confusion, he keeps talking about stripping down nekked, but he can't remember that she was female. Bearing in mind the size of her boobs, I am surprised he doesn't remember.

I was a bit teed off this afternoon, Matt drinks gin and tonic. He has, on several occasions, drunk vodka and tonic, but I had to go get him some gin today. The traffic was horrific. What happened to lockdown?

This morning I started making the brine for my asparagus. This afternoon I prepared the Mason jars, well three of them, and went through the whole process of pickling and canning. I managed to put up three large jars. Gotta do more, but if I use the rest of the asparagus I have, I won't have any to eat now and that would be serious. I hadn't realised that three Mason jars takes about 2 3/4 lbs of asparagus. I know there is space left in the jars, but I can't seem to fill them. Would be better with large mouth jars, but I'm not going to buy them at the moment.

I know most of you will be delighted to know I did Devilled Kidneys for supper. That's the last I have in the freezer so will have to ask Victoria St. Market to get me some more. You guys who don't eat kidneys don't know what you are missing.

It occurs to me some of you might like the recipe I use for canning/pickling my asparagus. Of course the sterilization part was from the internet. I actually don't use dill. My choice.

Pickled Asparagus

HOW TO STERILISE GLASS JARS IN THE MICROWAVE
This method of sterilising jars in the microwave is a good quick trick to have up your sleeve.  Particularly if you find that you’ve used up all of your jars that you sterilised in the oven and still have jam/pickle/preserve waiting to be jarred!  Just don’t put metal lids or jars with metal clasps in your microwave – that would be very bad!

If you’re recycling old jars, make sure you’ve removed any label that might have had any kind of metallic paint/ink on it too.

Now that we’ve gotten the safety stuff out of the way, the quickest way to sterilise jars in the microwave is just to wash your jar in hot soapy water, and rinse as before.  Then place your wet jar in the microwave on full power for about 45 seconds (or until bone dry), and fill whilst the jar is still hot.

If you’re in a proverbial pickle and need to sterilise metal lids quickly, even just washing them in warm soapy water then placing in a bowl of boiling water while you microwave your jars quickly is probably sufficient.

5 lbs of Ontario asparagus
For each jar
1/2 clove Garlic
1 tsp Dill seed
1 tsp Mustard Seed
6 Peppercorns
Brine
8 Cups water
2½ cups White vinegar
3 Tbs Pickling salt
½ cup sugar

1. Using 5 lbs of Ontario asparagus, wash well and soak in ice water while you are preparing the 6 pint jars. Place 1/2 clove of garlic, 1 tsp dill seed, 1 tsp mustard seed, and 6 peppercorns in the bottom of each jar. Place asparagus, tips up in jar. Bring 8 cups water, 2-1/2 cups white vinegar, 3 tbsp pickling salt, 1/2 cup white sugar to a boil and pour over asparagus. Process in hot bath for 5 to 6 minutes.

2. The most common method for testing jars is the Finger Test Method. Simply press on the middle of the jar lid with your finger. If the lid “pops” up and down with your finger when you press, it’s not sealed and needs to be reprocessed. If it doesn’t move at all it’s sealed.

 Source: Tim Barrie's Mom

Author Notes
Don't waste tender ends. Can them also for bite size treats

Have a great day, stay well, stay safe.
 

Barrie's Asparagus Farm, Terrorists, Tough Steak Again,

Friday I was nearly out of asparagus and we were nearly out of booze. How dreadful. So in the afternoon we headed to the asparagus farm and I stocked up. They had a taster on the counter of their new mustard/asparagus with some corn chips. I tried some and was sold, it was hot or spicy whichever you say when it burns off your tongue plus very tasty. In the morning I had bought some more steak for Saturday (I actually went in for lamb chops but they only get those to order apparently, I ordered for next week) so thought it would be great on the steak. I also bought some pickled asparagus. Unable to make those for myself. So, I am set for a week LOL. Supper on Friday night was crab cakes, asparagus and for me some rhubarb. I tried putting this mustard on my asparagus spears, it was good on that too. By the way, the mustard/horseradish also contains asparagus. As does practically anything you buy from Barrie's Asparagus. I also happened to see Tim  Barrie and commented about his meeting with Colonel Chris Hadfield the ex space station commander who is apparently now retired. He was saying what a very nice person Chris is and very down to earth. That comment made me grin.

You will have heard of the latest terrorist attack on London Bridge and in a local cafe. It was odd that I first heard about it in a tweet from the author Mercedes Lackey. Especially as I don't tweet although Twitter keeps sending me them all the time. For some reason I had not heard of the terrible massacre that took place in Manila recently.  If it's not terrorists it is people deciding to commit mayhem by shooting up schools or nightclubs.

Saturday night we ate our steaks and I used the Asparagus/Horseradish/Mustard. However, despite buying the steaks in Victoria St. Market, we both found them tough. I think I will give up serving steak as a meal and only serve beef in sliced, marinated form or as Steak Diane or something. I am now wondering what the lamb chops are going to be like.

Sunday I was sent a batch of recent shots of Matt's great granddaughter who, according to her grandfather, seems to like chocolate cake.

I was looking for a different asparagus soup - I like the one I have been making for years, but that's just it, I have been making the same soup for years. The following recipe  doesn't call for cream or thickening and seems very simple.

No Cream Asparagus Soup

2 lbs asparagus, tips cut and stalks chopped in 1-inch pieces
1 cup chicken broth or stock (I use Knorr bouillon cubes)
1 small white onion, diced
1 Tbs butter
Croutons for garnish, if desired

1. In a large saucepan, cover and heat the asparagus in chicken stock until it begins to boil.

2. Reduce to simmer and cook covered for 10-15 minutes depending on thickness, until tender.

3. Transfer asparagus and stock to blender.

4. Add onion and butter to pan that the asparagus was in, and cook until tender.

5. Transfer onion to blender.

6. Blend contents on high until completely puréed.

7. If needed, blend in two batches, returning puréed soup to original pan while alternating.

8. Serve warm.

Garnish with croutons, if desired.

Servings: 6

Source: The Log Home Kitchen

Have a great day
 

Immortal Beloved, Michael Bond, CBE, Asparagus.

Thanks to Birgit  at BB Creations I have just discovered a wonderful movie. Immortal Beloved. It is about Ludwig van Beethoven. He left a letter addressed to his Immortal Beloved which was found when he died. The rest of the story is about how his friend, Schindler. tried to find out to whom the letter was really addressed in order to carry out a longstanding debt and to pass on the estate which Beethoven had left. All the way through the movie the music is Beethoven's and it is absolutely gorgeous. The film made me appreciate his music so much more for some reason - in particular his Ode to Joy which is part of the 9th Symphony. How anyone, who was stone deaf, can have written such fantastic and beautiful music is beyond me. We have the complete works of Beethoven, I don't know why we don't play his music more often. I rented the movie from iTunes but am seriously contemplating buying it so Matt can see it too. It was such a beautiful movie.

Today I had some wonderful news. Michael Bond, author of the Paddington Bear series, has been

awarded the CBE (Commander of the Order of the British Empire) in the Queen's birthday honours list for services to children's literature. The family are obviously thrilled to bits and Michael Bond is quoted as saying he is so pleased for Paddington. I'ts an amazing story really, he was a TV cameraman for the BBC and one Christmas saw a bear in a store window which he thought looked rather lonely I gather. He bought it and this bear became Paddington. He and his first wife have custody rights over the bear. Have you seen the Paddington Bear film. It's funny and good. I really enjoyed it and ended up buying the DVD. I am thrilled to know the family of a CBE honoree even if I never actually met Michael Bond himself. Funny about British children's authors, we have three bears, Winnie the Pooh, Paddington and Rupert Bear. The latter was a cartoon strip in the Daily Express I believe and they issued a book every Christmas which I received in my stocking. I looked forward to it I remember.

Just learnt something about my favourite food, asparagus, it is part of the lily family. I have been munching this stuff for ever and didn't know that before. Barrie's Asparagus sell a soap which they call Lily Pure Naturals. It carries an exfoliant which is made out of asparagus. Scientists are now saying the bits of plastic (plastic microbeads) in most exfoliants are polluting the lakes. You know those big ones right by me. Think I've mentioned it before but do you know their names spell HOMES? Huron, Ontario, Michigan, Erie, Superior. Matt's dad taught me that years ago.

One of the people for whom I buy asparagus told me she was going to freeze some, or had already done so.  I tried that last year and it wasn't terribly successful. Maybe I will try again. It occurred to me that anyone who has canning equipment could pickle their own asparagus. I don't I'm afraid. Only time I did any canning, I borrowed equipment and that was in NC. I am sure there are lots of recipes but this one I got from Tim Barrie's mom. They actually sell spicy pickled asparagus at the store. It's good. Not cheap but good.

Pickled Asparagus

5 lbs of Ontario asparagus
For each jar
1/2 clove Garlic
1 tsp Dill seed
1 tsp Mustard Seed
6 Peppercorns
Brine
8 Cups water
2½ cups White vinegar
3 Tbs Pickling salt
½ cup sugar

1. Using 5 lbs of Ontario asparagus, wash well and soak in ice water while you are preparing the 6 pint jars. Place 1/2 clove of garlic, 1 tsp dill seed, 1 tsp mustard seed, and 6 peppercorns in the bottom of each jar. Place asparagus, tips up in jar. Bring 8 cups water, 2-1/2 cups white vinegar, 3 tbsp pickling salt, 1/2 cup white sugar to a boil and pour over asparagus. Process in hot bath for 5 to 6 minutes.

Source: Tim Barrie's Mom

Don't waste tender ends. Can them also for bite size treats


Have a great day
 

REM Sleep, Shellfish, Asparagus.

I phoned the Sleep Management Group and asked them about the lack of dreams. Apparently I was wrong, you can have dreams when you are not soundly asleep. You can also have them whilst in REM sleep (in case you don’t know, that is Rapid Eyelid Movement) but not remembering them doesn’t mean you are not getting your REM sleep. The best way to determine this, apparently, is by the level of tiredness each day. They also informed me that it does take a while for the level to noticeably decrease. In my case the pressure was turned up to 10 on the 22nd so I may not yet be feeling the benefit, or, of course, I may need it even higher. The results of the last sleepover at the sleep clinic will determine this I believe, but we won’t get those until some time in July. It is a tad confusing as the Sleep Management Group are not the same as the sleep clinic. I might say, I still seem to need a nap in the afternoon unless I am bowling.

Talking to a friend the other day and discussing he and his wife coming to dinner and I was astounded that he doesn’t like lobster or shrimp but yet he does like fish. Now I personally would sell my soul for lobster as most people are aware. Second comes King crab and third shrimp. I love scampi too, but they are not really available in this part of the world. There is a rock shrimp which I tasted in North Carolina once and I think it is the same thing, but am not totally sure. Over here you will come across a recipe, Shrimp Scampi, but basically all that is is shrimp cooked in garlic butter, nothing to do with scampi at all. The top pic is a scampi I think they are a bit bigger than the average shrimp too.

I have been toying with the idea of canning some asparagus before the week is up. I have a recipe from the farm for a pickled asparagus which is canned. I buy their jars sometimes, but its not the cheapest way to go. This is the recipe posted by Barrie’s:

Pickled Asparagus

BY gus | POSTED November 28, 2012

Using 5 lbs of Ontario asparagus, wash well and soak in ice water while you are preparing the 6 pint jars. Place 1/2 clove of garlic, 1 tsp dill seed, 1 tsp mustard seed, and 6 peppercorns in the bottom of each jar. Place asparagus, tips up in jar. Don’t waste tender ends. Can them also for bite size treats. Bring 8 cups water, 2-1/2 cups white vinegar, 3 tbsp pickling salt, 1/2 cup white sugar to a boil and pour over asparagus. Process in hot bath for 5 to 6 minutes.

Only problem is I don’t have a proper hot water bath although I have a huge stockpot which I am sure could be used. The picture, by the way, is the farm’s new mascot GUS. You can buy mugs and T shirts with this logo on.

The other day I posted a recipe for asparagus and almond soup. Yesterday I made my own version of it. This is immediately after adding the ground almonds. I guess I am not a very good photographer, the soup should, and does, look green, honestly Alex. However, it tastes delicious.

Asparagus and Almond Soup

1 lb asparagus (if shop bought you will need more because you cannot use the ends)
4 cups chicken broth
1/2 small onion, chopped
1/2 cup ground almonds.
Toasted almonds for garnish

Wash the asparagus and chop into pieces. Put in a pan with the chicken broth and the onion. Cook til tender. Blend. Add the ground almonds. and cook a few minutes longer.
To serve ladle into soup bowls and sprinkle with a few toasted almonds.

To do toasted almonds, put them in a dry nonstick pan and sauté until they begin to colour slightly.

Have a great day

Asparagus, Rare Whales, Oscars

I know, its not the season yet, and some of you get sick of the way I carry on about asparagus when it is in season. The other day Tim Barrie of Barrie’s Asparagus Farm and Country Market posted a picture of his pickled asparagus with a label in homage to his grandfather who used to have 100 acres of asparagus. (Wonder how long it would take me to get through that?) So I thought I would share the picture with you. I love their pickled asparagus, its absolutely delicious. If I had the equipment I would try making it myself, but I have never had stuff for canning. When I canned tomatoes in the States I used to borrow from a friend.

An article and video in White Wolf Pack shows rare footage of a Shepherd’s Beaked Whale which is an almost unknown animal. The first confirmed sighting was in 1937 and there have only been three confirmed sightings of this whale. Scientists know little about this whale which apparently lives deep and rarely appears. This pod was discovered of the coast of Victoria, in Australia, and is the first video ever recorded of this reclusive animal. Naturally, scientists are very excited. Previously they had been thought to be loners and seeing them in a pod of 10 or 12 has given them new insight. They have no idea how many of these whales exist. The article and video are well worth a read.

As usual, Wolfgang Puck was interviewed about the food he is providing for the Governor’s Ball this year. Apparently it will all be hors d’oeuvres or finger foods this year, no sit down dinner. Two of the things he is serving are macaroni and cheese with truffles and chicken pot pie with truffles. Sorry, even with truffles, those two dishes do not fit my idea of a luxury meal. Neither dish is something I eat much at any time and certainly wouldn’t want to on such an occasion. What I would like to get hold of are some of the chocolate Oscars. A bunch of school kids on GMA were given one apiece yesterday, I want, I want. Apparently they are covered in edible gold.

One of the regular emails I get is called Recipe du Jour. Yesterday, Rich Rowand, one of the owners, wrote the following:

Rich's Note: Porcelain Unicorn
My brother-in-law, a pastor, and I exchange interesting emails, jokes,
videos, and such as I'm sure many of you also do. I received the following from him yesterday and wanted to share it with you:
(In 2010) "British film director Sir Ridley Scott launched a global film making contest for aspiring directors. It's titled "Tell It Your Way". There were over 600 entries. The film could be no longer than three minutes, contain only six lines of narrative, and must be a compelling story. The winner was "Porcelain Unicorn" from American director Keegan Wilcox."
http://www.porcelainunicorn.com/

Do watch the movie, it is extremely powerful and worth seeing.

Hmm, I have just seen part of Barbara Walters’ programme about cosmetic surgery and there was a segment about an 84 yr. old female executive who decided to have breast implants in order to still be competitive in the business world. 84???? She was so pleased she has had several facial surgeries since. Incredible. A girl I used to know had her the skin round her eyes done for much the same reason and I know that cost $15,000 – a) is it really worth it and b) you have to have money anyway.

I got this recipe from 50Plus.com and thought it would be a useful addition to my recipe collection.

Quick Chicken and Vegetable Indian Curry

Posted By On February 24, 2012 @ 12:10 am In Lifestyle

(NC)—Using a jar of store bought curry paste gives authentic flavour to this easy dinner. Adjust the spice level as you make it or substitute hot for the mild if you prefer.

2 tbsp (25 mL) vegetable oil
1 medium onion, cut in thin wedges
1 lb (500 g) sliced fresh Mushrooms (white or crimini)
2 cloves garlic, minced
3–4 tbsp (45–60 mL) mild Indian curry paste
1 tsp (5 mL) cinnamon
1 lb (500 g) skinless, boneless chicken thighs, cut into quarters
1 can (28 oz/796 mL) diced tomatoes
3 cups (750 mL) small broccoli or cauliflower florets
1 can (19 oz/540 mL) lentils, drained and rinsed
1/2 cup (125 mL) chopped fresh coriander
1/2 cup (125 mL) plain low fat yogurt

In large deep non–stick saucepan heat oil over medium–high heat. Add onion and stir–fry 2–3 minutes and then add mushrooms and stir–fry for 3–4 minutes or until lightly browned. Stir in garlic, 3 tbsp (45 mL) curry paste and cinnamon; then add quartered chicken thighs and stir–fry 2–3 minutes. Stir in tomatoes with juice; cover and reduce heat to medium–low and cook about 10 minutes. Taste and stir in more curry if desired. Add broccoli or cauliflower and lentils; bring to boil, cover and cook about 3–5 minutes or until broccoli is crisp –tender. Stir in cilantro and serve topped with a dollop of yogurt. Accompany it with naan bread or basmati rice.

Makes 5 servings

Tips:

• Any leftovers can be reheated and rolled up in a warm roti or whole wheat tortilla.

• Fresh coriander, used in Indian cooking is the same herb as cilantro, which is the Latin American name for it.

• To preserve the bright green colour of the broccoli you could microwave or steam on the stove separately and then stir into the curry at the end of cooking time.

Have a great weekend

Asparagus, Energy, Local Food.

We finally managed to get to Barrie’s Asparagus Farm and Country Market yesterday, phew, like I said 4 days without asparagus right in the middle of the season, unheard of. I also got myself some rhubarb (red asparagus, LOL) which I will cook for me, as I’ve said before, Matt doesn’t like it. It seems they are really doing a thriving business at their country market and people were there buying all their asparagus products such as Asparagus Salsa, Soup and Tortilla chips. They sell produce from all over the area although, in my case, apart from the asparagus, I can get many of the other things closer to home. I know I rave about fresh asparagus every year, but when its just been picked, you can eat it without cooking it – Tim Barrie gave me a spear to taste, they are extra sweet because of the rain. Another thing with fresh picked, you do NOT have to break off the ends of the spears, every bit can be eaten. Woodiness only happens when they have been hanging around.
There is a video on Barrie’s Facebook site showing them picking asparagus which will be pickled within 24 hours. I haven’t tried pickling my own, but they really are delicious. They sell in large and small jars at the store. This picture shows several items in jars inside their store. Below is the Barrie’s recipe for Pickled Asparagus. I’ve never tried it because I don’t have a “hot bath”. I  used to borrow one in the States to do tomatoes.

Pickled Asparagus

Using 5 lbs of Ontario asparagus, wash well and soak in ice water while you are preparing the 6 pint jars. Place 1/2 clove of garlic, 1 tsp dill seed, 1 tsp mustard seed, and 6 peppercorns in the bottom of each jar. Place asparagus, tips up in jar. Don't waste tender ends. Can them also for bite size treats. Bring 8 cups water, 2-1/2 cups white vinegar, 3 tbsp pickling salt, 1/2 cup white sugar to a boil and pour over asparagus. Process in hot bath for 5 to 6 minutes.
I just Googled about canning in a water bath and I think I could probably do it in my humungous stock pot. Apparently it doesn’t need to be under pressure. So maybe…….. The picture, borrowed from our local paper, The Record, shows Tim in his asparagus field with his dog. If you want to see the article, go to http://tinyurl.com/3rpfxks
One thing I asked Tim Barrie was about his plan for solar panels on his farm. He has a field which has to lie fallow for 20 years. He said the local council had changed the laws and people can now do this, but not on arable land, so he is planning another area on his farm where he can get these panels stored. Tim already has solar panels on his property mainly for home use, but he is a big proponent of solar energy. Right with you Tim.
Because Barrie’s specialise in local produce I started thinking about the 100 mile rule (don’t buy things from outside that area) which is all very well, but it presupposes that, for a start, one would give up chocolate, coffee, whisky, wines other than Canadian (as far as I know there isn’t a Zinfandel made in Canada, my favourite), artichokes and so on and so on. Not only that, in Canada a lot of things only grow for a very short season and I am not sure what we would do for vegetables and fruit if we couldn’t ship them in from other countries. I am therefore not convinced that it is a very practical rule. Locally made Reid’s chocolates are excellent but chocolate doesn’t grow in Canada. Same with coffee, organic or not.
Last night we tried a new and very simple little recipe for chicken breasts which was quite tasty and soooo easy. I did not leave the skin on, we don’t eat it, and the flavour would have disappeared with the skin. We ate asparagus with it, of course.
Delicious Baked Chicken

4 bone-in chicken breast halves, with skin
1 Tbs olive oil
1 pinch garlic powder
salt and pepper to taste
3/4 cup Worcestershire sauce
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rub each chicken breast with olive oil, then place in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper to taste. Pour Worcestershire sauce over each breast. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Check chicken and remove cover if desired. Bake for another 15 minutes.
Servings: 4
Source
Author: Janet Schaufele
Author Notes
Basic baked chicken turns lively when soaked with a little Worcestershire
Have a great day

Mother's Day, Oil Leak, Expo,

I forgot to wish everyone Happy Mother's Day for yesterday, although in the UK at least that was in March. So please take my belated good wishes for all you mothers out there.

It appears that the "big box" didn't work to cover up the oil leak. Because of the combination of oil and seawater under pressure, crystals formed inside the box and made it too buoyant so it would not stay over the leak. Considering the weight of the thing, that is pretty incredible. Now they are talking shooting debris into the hole and plugging it up that way??? This will take about 3 weeks to accomplish. I believe the total gallons leaked out is somewhere in the millions. The Gulf is going to be dysfunctional for years and many of the people living around the area making their livings by fishing will not be able to do so. I wonder if BP will be paying them compensation. They certainly should. Meanwhile, despite this catastrophe, another deep well is being drilled off the coast of Nova Scotia. I know this was the first major disaster with an oil well, but surely they should pause for consideration before sinking more wells.

I quite enjoyed my volunteering over the weekend. I got to wander around the expo on Saturday and spent even longer doing so on Sunday. There were some very interesting stands at which I would have liked to spend more time. The focus was on health and wellness so my favourites, Let It Heal, were there giving people free Bowen treatments. Shannon, who is the local owner these days, gave a talk on Bowen therapy too which I attended and said how great I thought the treatment was. There was a stand quite close to where I was sitting guarding the entry door where they were telling you about iridology (strudy of the iris) and if you wanted to cough up $20 they would take a picture of your eye and then talk to you about what your eye disclosed about your health and what you could do about it. Another stand was all about spa treatments and I had a dollop of salted oil put on my hands which I had to wash as though in water. Then water was poured over my hands to rid them of the salt which had the effect of exfoliating them. My hands felt pretty good after. I meant to go back on Sunday but didn't get a chance. There was a Celiac stand so I picked up some recipes for my friend who's son is allergic to gluten. Another stand was Jeunique bras (I have two) so I entered to win another. They are pretty damned expensive bras, I thought I was rich when I bought mine. However they have been very good. Of course Canadian Diabetes had a stand although I didn't get to see much of it. Another booth had pots and pans which I would have liked to investigate more but didn't have a chance. There was an incredible amount of stuff. Even my local grocery store, Zehrs, was there and if you donated to a charity you could get some groceries from them. Another place was giving out apples and one saw people muching on them all over the place. Someone was giving out carnations too as I saw many women carrying them. There were a number of different treatments which one could try out, one quite close to me was apparently some kind of acupuncture without the needles, he had a couple of joined metal rods. Not sure what it was precisely, but it was very popular although the participants seemed to think it hurt quite a bit during treatment: they were apparently pleased with the results when it was finished. I wanted to try it but it was always so very busy.

A first for me yesterday was trying pickled asparagus. Its absolutely delicious. There is a hot and spicy version available as well. Not sure I would like that, I am a tad tired of hot and spicy, practically everything you see these days is hot and spicy. The recipe is on Barrie Bros. website and I givit to you here. Unfortunately I don't have access to a hot water bath any more - I used to borrow a friend's in NC - however if you do have canning equipment I highly recommend this recipe. I am looking forward to eating more today. I just phone the farm as there was quite a lot of frost tonight. He told me they had picked like mad over the weekend as they knew there would be frost so I am OK to get some today.

Pickled Asparagus

Barrie Bros.

Using 5 lbs of Ontario asparagus, wash well and soak in ice water whilst preparing 6 pint jars. Place 1/2 clove of garlic, 1 tsp dill seed, 1 tsp mustard seed and 6 peppercorns in the bottom of each jar. Place asparagus, tips up, in the jars. Don't waste tender ends, can them also for bite sized treats. Bring 8 cups of water, 2 1/2 cups of white vinegar, 3 tbs pickling salt and 1/2 cup white sugar to a boil. Pour over asparagus. Process in hot bath for 5 to 6 minutes.

Have a great day