can jam may round-up: asparagus

May 26, 2010

i was in a real pickle about where to post all these amazing asparagus recipes this month.

should i post them here with all the ridiculous (i mean that in a good way) rhubarb recipes?

…or here, ’cause they are all pickles!

i think i made the right choice.

“omg, tigresses are so dumb”

ahem, it’s a tough crowd.

photo stetted

pickles, pickles & more pickles!

asparagus pickles – post-industrial eating
oh carol, they look gorgeous! and i am so happy you are back on your feet. i think you are going to enjoy these little lovelies when you pop them open!

bloody mary asparagus – locally preserved
some like it hot, and some like it hotter (me). love the horseradish and hot sauce additions!

last minute pickled asparagus spears – put-a-lid-on-it
you are a trooper you are. your little one is gonna love pickles i tell ya!

pickled asparagus – cafe del manolo
as a garnish for ceaser salad! sounds like a perfect pairing! makes me want to pickle some spears right now!

pickled asparagus – flamingo musings
but i love rhubarb & fennel!! er, nevermind…we’re talkin’ about asparagus here and it’s one of your favorites (whew!). about that recipe…what? you don’t have 22 lbs of asparagus laying around?

pickled asparagus – just the right size
nutmeg, nutmeg…love the nutmeg! (ahem, and please see below regarding local!) :)

pickled asparagus – stetted
i think you are really going to like these…the lemon adds a nice twist!

pickled asparagus – family & food
i said it before & i’ll say it again. you are not lacking in your preserving prowess this month. the white asparagus does look very pretty! …and thanks for the asparagus & egg idea, i like it!

pickled asparagus – mother’s kitchen
tellin’ it like it is…thanks for that link! a can jammer can never be too informed!

pickled asparagus – hip girl’s guide to homemaking
i totally dig your resourcefulness! and it’s all about a kitchen eco-system. it’s very important when trying to eat seasonally, locally, & stretching all that year round.

photo cafe del manolo

pickled asparagus – all types of cooking and a whole lot of canning here!
yes, be kind to asparagus – spears facing up please! (those little guys would get all confused in there if they had to do headstands for weeks, don’t ya think?)

pickled asparagus & fiddleheads – backyard farms
i absolutely love the way you fiddled with this recipe!

pickled asparagus bits - well preserved
don’t worry your secret is safe with me (’cause i do it too!). and these bits are just a bit genius imo. thinking cap peeps, thinking cap, yes!

pickled asparagus with curry & spices – prospect: the pantry
ok, i love anything curried! i am really curry-ous (had to) to know how these turned out, let us know! …oh, and talk to joel above about floaters. ;)

spicy pickled asparagus – cafe libby
ya need to pack ‘em in, pack ‘em in, and maybe give ‘em a seat belt ala well preserved. but they’ll taste just as good, so no worries!

spicy pickled asparagus – sustainable pantry
thank you so much for that tip on chinese medicine – now i have an excuse to be a sour puss! ;) …and don’t worry, june 1st is almost here. but i am sure you will enjoy this little jar!

spicy pickled asparagus – oh briggsy!
i love how you peeps put two and two together…asparagus & booze. why not? works for me.

tarragon pickled asparagus – notes from a country girl living in the city
oh how very french of you! tarragon she adds…for sure you are gonna love these! let us know when you pop them open!

whew!…ya done good this month guys and girls! and if you do not see your link rounded-up above go here for the reason why.

i noticed that some of you had trouble finding the food in focus in season in your clime. in order to meet the challenge you purchased frozen rhubarb or peruvian asparagus – for example.

and that’s ok.

but i want to bring back into focus the local intention, and i quote:

  • substitute of food in focus is acceptable only if it really is not in season where you are and you would rather use a fruit or veggie that you can source locally. in this case, effort should be made, if possible, to choose a substitute that is closest to the focused food. and please, don’t let this stop you! we’re learning about canning here people! so can what you can!

it is very, very cool that everyone is really trying to work with the produce in focus. but as we head smack dab into the thick of preserving season there will most likely be abundant fruits and veggies from farmers in your community. if you really don’t have the food in focus close to home, then by all means take the above into consideration.

and on to june! please hop over to see joel and dana at well preserved because they have until this friday at midnight to let you know what’s about to be in your kitchen and in your jars!

please note that june’s entry must be posted sunday june 20th to friday june 25th, with friday at midnight being the deadline.

and if you haven’t been there yet, go here for more rhubarb than you can shake an asparagus at!

now go forth and preserve!


Comments Closed

  • Gloria says:

    Wow what a great round up. I opted for rhubarb for my May offering as messin' with asparagus seems criminal, however…. I'm fast changing my mind. Also found some at the local Co-op on 2 for 1.

    Thank you Tigress for making this so much fun. I'm learning lots and have started to use the word 'can', which in the UK is not good and I always have to explain what I'm talking about.

  • Frugal Homemaking Adventures says:

    Came across your blogs a few days ago & just wanted to let you know how much I have enjoyed them. I love to cook, can & preserve some~I have Pear & Fig Trees & I am also for the 1st time, attempting to put in a beginners garden. I really enjoy homemaking (when my frustrating illnesses~Fibromyalgia & others) allow & I do fight them all the way. I would one day like to teach children to pass on this knowledge~~something I think our times sure could use about now~~as these seem to be lost. Thanks to you & other bloggers~~ya'll are bringing the arts back! I love it! So just wanted to drop in & let you know~~I could spend days reading all your posts & then jump to other blogs in your Can Jams!!
    I am attempting to start my own blog but boy~~I am NOT a writer by any means! LOL Also fighting ADHD~~I tend to spend al day deciding what & how to post~~therefore I have not even done 1 post yet! LOL I have tons of ideas swimming in my head~~now to get them on here!
    Thanks so much!

  • tigress says:

    gloria – thanks! and funny you should say that about 'can' i never quite understood why we use the term. though not exactly accurate either i always kind of liked 'bottled' sounds so civilized! ;)

    frugal homemaking adventures – hi pam! welcome! so glad you are enjoying my blogs and all of the can jammers' efforts. yes, we are bringin' it back. …and start that garden! maybe with rhubarb? once it gets going, it never stops! :)

  • duckandjunebug says:

    Thanks, Tigress for welcoming me back. Things are going well. I did taste the pickled scallions finally and they were nasty. They were kind of mushy and did not have much taste. The pickled carrots are lovely and I can't wait to taste these asparagus with my home grown boiled eggs and some olive oil just like in the picture in the book.

  • ap269 says:

    Great roundup! As a non-native speaker, I also was wondering about the origin of the word "can" for the process of preserving things. Maybe it comes from the container (can) that many commercially preserved products are stored in? Just an idea… Oh, and one more thing concerning the asparagus: my German WECK canning book says to put the asparagus in the jars with the tips DOWN so you won't damage them when taking them out. But I think white asparagus is more tender than green one, so that might be the difference…

  • tigress says:

    duck and june bug – oh no! about the scallions! what do you think happened?

    ap269 – i think there is some debate about upside down or right side up with asparagus all around. that said, i do agree, those little white buggers are so delicate! :)

  • duckandjunebug says:

    I think the scallions were just doomed from the start. But now that I know that Berries are next, I am only looking to the future. There are scads of local, even organic, strawberries in my area and I am going have fun with those. Now I am on the hunt for a super duper recipe.

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