Thread: Asparagus

"The Cook" <[email protected]> wrote in message
news:[email protected]..
>I finished making the last of 15 pounds of asparagus into soup. Pete
> brought the stuff from the downstairs refrigerators up and I have 19
> more pounds to do. If it keeps up like this I may take Roundup to the
> hills. I think he is going to make some more friends on the street
> this afternoon -- he just picked so more.
> --
> Susan N.
>
> "Moral indignation is in most cases two percent moral,
> 48 percent indignation, and 50 percent envy."
> Vittorio De Sica, Italian movie director (1901-1974)

you have no idea how much I envy you right now........fresh asparagus with
dinner tonight would be wonderful!.....I can't imagine having so much that
you'd consider Roundup!

Kathi

On Sun, 3 May 2009 17:13:21 -0400, "Kathi Jones" <[email protected]>
wrote:

>
>"The Cook" <[email protected]> wrote in message
>news:[email protected]. .
>>I finished making the last of 15 pounds of asparagus into soup. Pete
>> brought the stuff from the downstairs refrigerators up and I have 19
>> more pounds to do. If it keeps up like this I may take Roundup to the
>> hills. I think he is going to make some more friends on the street
>> this afternoon -- he just picked so more.
>> --
>> Susan N.
>>
>> "Moral indignation is in most cases two percent moral,
>> 48 percent indignation, and 50 percent envy."
>> Vittorio De Sica, Italian movie director (1901-1974)
>
>you have no idea how much I envy you right now........fresh asparagus with
>dinner tonight would be wonderful!.....I can't imagine having so much that
>you'd consider Roundup!
>
>Kathi

Ya gotta use it fresh while you can Kathi.
Ours is going gangbusters right now. Poached eggs and asparagus on
toast for breakfast, asparagus smeared with Boursin cheese, wrapped in
Serrano ham then baked as an appetizer before dinner and asparagus
lightly steamed then buttered with S&P along with baked sweet potato
and rotisserie chicken as the main course. Tomorrow's lunch will be an
asparagus quiche.
We'll get our fill soon and then it'll be blanch, vac seal and freeze.
The frozen stuff is great in the winter but nothin' beats having it
fresh within a few minutes of cutting.

Ross.

<[email protected]> wrote in message
news:[email protected]..
> On Sun, 3 May 2009 17:13:21 -0400, "Kathi Jones" <[email protected]>
> wrote:
>
>>
>>"The Cook" <[email protected]> wrote in message
>>news:[email protected] ..
>>>I finished making the last of 15 pounds of asparagus into soup. Pete
>>> brought the stuff from the downstairs refrigerators up and I have 19
>>> more pounds to do. If it keeps up like this I may take Roundup to the
>>> hills. I think he is going to make some more friends on the street
>>> this afternoon -- he just picked so more.
>>> --
>>> Susan N.
>>>
>>> "Moral indignation is in most cases two percent moral,
>>> 48 percent indignation, and 50 percent envy."
>>> Vittorio De Sica, Italian movie director (1901-1974)
>>
>>you have no idea how much I envy you right now........fresh asparagus with
>>dinner tonight would be wonderful!.....I can't imagine having so much that
>>you'd consider Roundup!
>>
>>Kathi
>
> Ya gotta use it fresh while you can Kathi.
> Ours is going gangbusters right now. Poached eggs and asparagus on
> toast for breakfast, asparagus smeared with Boursin cheese, wrapped in
> Serrano ham then baked as an appetizer before dinner and asparagus
> lightly steamed then buttered with S&P along with baked sweet potato
> and rotisserie chicken as the main course. Tomorrow's lunch will be an
> asparagus quiche.
> We'll get our fill soon and then it'll be blanch, vac seal and freeze.
> The frozen stuff is great in the winter but nothin' beats having it
> fresh within a few minutes of cutting.
>
> Ross.

....where do you live again, Ross? I'll be right there! LOL

I do understand the dilemma, I just envy it, as I don't have an asparagus
garden. When my Dad had a B&B in Picton, Ontario, we used to go down every
spring and go to the asparagus farm. Buy a big 10 pound bag of the skinny
ones and eat asparagus with every meal while it lasted. Even instead of
popcorn while watching a movie (at home of course) One year I bought extra
and pickled it - but it turned out we weren't big fans of pickled asparagus.

Kathi

On Mon, 04 May 2009 00:46:35 -0400, [email protected] wrote:

>On Sun, 3 May 2009 17:13:21 -0400, "Kathi Jones" <[email protected]>
>wrote:
>
>>
>>"The Cook" <[email protected]> wrote in message
>>news:[email protected] ..
>>>I finished making the last of 15 pounds of asparagus into soup. Pete
>>> brought the stuff from the downstairs refrigerators up and I have 19
>>> more pounds to do. If it keeps up like this I may take Roundup to the
>>> hills. I think he is going to make some more friends on the street
>>> this afternoon -- he just picked so more.
>>> --
>>> Susan N.
>>>
>>> "Moral indignation is in most cases two percent moral,
>>> 48 percent indignation, and 50 percent envy."
>>> Vittorio De Sica, Italian movie director (1901-1974)
>>
>>you have no idea how much I envy you right now........fresh asparagus with
>>dinner tonight would be wonderful!.....I can't imagine having so much that
>>you'd consider Roundup!
>>
>>Kathi
>
>Ya gotta use it fresh while you can Kathi.
>Ours is going gangbusters right now. Poached eggs and asparagus on
>toast for breakfast, asparagus smeared with Boursin cheese, wrapped in
>Serrano ham then baked as an appetizer before dinner and asparagus
>lightly steamed then buttered with S&P along with baked sweet potato
>and rotisserie chicken as the main course. Tomorrow's lunch will be an
>asparagus quiche.
>We'll get our fill soon and then it'll be blanch, vac seal and freeze.
>The frozen stuff is great in the winter but nothin' beats having it
>fresh within a few minutes of cutting.
>
>Ross.


Thanks for some interesting ideas. Our dinner last night was steamed
asparagus, baked sweet potato and roast pork.

Guess I will have to try freezing some and see if I like it. If all I
want to use it for is soup, then I had just as soon make soup now and
freeze it. BTW, I used Emeril Lagasse's recipe for the soup. It uses
all of the spear. No waste and a great flavor.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Kathi Jones wrote:

>> Ya gotta use it fresh while you can Kathi.
>> Ours is going gangbusters right now. Poached eggs and asparagus on
>> toast for breakfast, asparagus smeared with Boursin cheese, wrapped in
>> Serrano ham then baked as an appetizer before dinner and asparagus
>> lightly steamed then buttered with S&P along with baked sweet potato
>> and rotisserie chicken as the main course. Tomorrow's lunch will be an
>> asparagus quiche.
>> We'll get our fill soon and then it'll be blanch, vac seal and freeze.
>> The frozen stuff is great in the winter but nothin' beats having it
>> fresh within a few minutes of cutting.
>>
>> Ross.
>
> ....where do you live again, Ross? I'll be right there! LOL
>
> I do understand the dilemma, I just envy it, as I don't have an asparagus
> garden. When my Dad had a B&B in Picton, Ontario, we used to go down every
> spring and go to the asparagus farm. Buy a big 10 pound bag of the skinny
> ones and eat asparagus with every meal while it lasted. Even instead of
> popcorn while watching a movie (at home of course) One year I bought extra
> and pickled it - but it turned out we weren't big fans of pickled asparagus.
>
> Kathi
>
I'm also jealous, living far from asparagus country. As it happens, my
favorite asparagus memory (am I anal for even having that?) was a time
in Picton, when I was visiting a friend and he insisted we visit the
flats where they grew the lovely green veg. Stank like he**, but what a
delicious supper!

Dean

"JakartaDean" <[email protected]> wrote in message
news:nZGLl.254612$[email protected]..
> Kathi Jones wrote:
>
>>> Ya gotta use it fresh while you can Kathi.
>>> Ours is going gangbusters right now. Poached eggs and asparagus on
>>> toast for breakfast, asparagus smeared with Boursin cheese, wrapped in
>>> Serrano ham then baked as an appetizer before dinner and asparagus
>>> lightly steamed then buttered with S&P along with baked sweet potato
>>> and rotisserie chicken as the main course. Tomorrow's lunch will be an
>>> asparagus quiche.
>>> We'll get our fill soon and then it'll be blanch, vac seal and freeze.
>>> The frozen stuff is great in the winter but nothin' beats having it
>>> fresh within a few minutes of cutting.
>>>
>>> Ross.
>>
>> ....where do you live again, Ross? I'll be right there! LOL
>>
>> I do understand the dilemma, I just envy it, as I don't have an asparagus
>> garden. When my Dad had a B&B in Picton, Ontario, we used to go down
>> every spring and go to the asparagus farm. Buy a big 10 pound bag of the
>> skinny ones and eat asparagus with every meal while it lasted. Even
>> instead of popcorn while watching a movie (at home of course) One year I
>> bought extra and pickled it - but it turned out we weren't big fans of
>> pickled asparagus.
>>
>> Kathi
>>
> I'm also jealous, living far from asparagus country. As it happens, my
> favorite asparagus memory (am I anal for even having that?) was a time in
> Picton, when I was visiting a friend and he insisted we visit the flats
> where they grew the lovely green veg. Stank like he**, but what a
> delicious supper!
>
> Dean

no that's not anal at all! My Dad doesn't have the B&B anymore, so one of
many great memories I have of visiting him there, is going to the asparagus
farm in the Spring! :-9

Kathi