Asparagus - In Season

Asparagus is finally in season - last year we were eating asparagus in early May but this year because of the late Spring our fun has just begun!

Last year - I made lots of asparagus soup, and asparagus egg bakes (asparagus recipes) but this year I'm trying to keep everything simple.  Everybody LOVES grilled asparagus so every night I've been grilling it up (place on a grilling pan, drizzle with olive oil and salt and grill until tender).  Delicious!

Asparagus On the Grill

Today I also pickled asparagus for the first time.  In years past, I've tried freezing asparagus but it was never edible (mushy).  This is a delicious way to preserve your asparagus!  Our first jar of pickled asparagus is already gone.

Here's my recipe:

Ingredients:

4 pint canning jars
3 pounds of asparagus
2 1/2 cups vinegar
2 1/2 cups water
1 tablespoon pickling salt
1 tablespoon pickling spice

4 cloves of garlic
4 sprigs of dill
12 jalepeno's
dash cayenne pepper

Blanch asparagus (boiling water for 2 minutes then a cold water bath to stop the cooking). 

Add one clove of garlic, 1 sprig of dill, 3 jalepeno's and a dash of cayenne pepper to each jar.
Add asparagus to each jar tips to the top.

Boil vinegar, water pickling salt, and pickling spice.  Add this brine to the top of the jars.  If you do not have enough brine, add water to the top.

Use a hot water bath canner for 10 minutes.  Delicious!!!

Pickled Asparagus

I haven't been blogging much because my new garden project is just about killing me.  We started with a $500 budget with a goal of being done by Memorial Day.  Here it is June 1st, we've already spent $750 but we are closer to our goal.  Here's a picture of the work in progress:

Putting in the posts for the fence

We planted our seeds about a month ago and they are anxious to get in the ground!

Planting Seeds

But the good news is that I did get my new asparagus roots in the ground early.  In the meantime I stock up from Bashaw Valley in Shell Lake every time I drive past! 

What do you like to make with your asparagus?  And aren't the lilacs GLORIOUS this year!!  I am obsessed with the sight and smell of lilacs.

Spring has finally sprung!

Kristin

Rhubarb - In Season

Before my grandparents house sold, my Uncle Rick dug up a rhubarb plant from their property and I was able to replant it successfully in Seeley.    This rhubarb plant means so much to me and I was very excited to be able to harvest the vegetable and eat it this week!

Rhubarb Plant

My goal this week was to make some rhubarb recipes with limited sugar.  Most rhubarb recipes are fantastic because most are loaded with sugar and butter - how could they not be good?  So, I've done some experimenting this week.

First up, rhubarb salad dressing.  I found this recipe from Mother Earth News.  The dressing was fantastic!

Rhubarb Salad Dressing

Ingredients:
1/4 cup honey
1/2 cup water
2 cups thinly sliced rhubarb
1/4 cup red wine vinegar
Zest of one lemon
1/4 cup extra-virgin olive oil
Salt and pepper to taste

Instructions:
Heat water and honey over medium heat. When the mixture begins to boil, add rhubarb and boil five minutes more, stirring often. Stir in vinegar and lemon zest, and cook five to 10 more minutes, until dressing is reduced by about half. Remove from heat, and let cool slightly. Whisk the olive oil into the dressing. Season with salt and pepper. Serve warm or cold over fresh salad greens. 

Rhubarb Salad Dressing

STRAWBERRY AND CREAM CHEESE RHUBARB-SALAD

3 1/2 cups chopped rhubarb
1 cup white sugar (I used Xylitol - sweetener from tree bark)
1 large package strawberry jello
2 1/2 cups sliced strawberries
1 small package cream cheese
Cool whip or Dream whip

Combine rhubarb and sugar and simmer on low heat until tender. Prepare gelatin as per instructions, and add in rhubarb mix and strawberries.

Spread in a shallow glass pan and chill until set.

Combine softened cream cheese and whipped topping and spread over rhubarb mixture. Refrigerate until served.   Yum, this is SUPER good!!

Rhubarb Strawberry Jello

Finally, here's a recipe for a delicious rhubarb salsa:

Rhubarb Salsa

Ingredients

• 2 cups rhubarb, diced small
• 1 cup chopped apple
• 3 green onions, chopped
• 2 limes, juiced
• 2 tablespoons honey or agave nectar
• 1 jalapeno pepper, seeded and chopped

Directions

1. Bring a pot of water to a boil over medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch. Drain in a colander set in the sink, and let cool.
2. Stir together the cooled rhubarb, apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined.               

Rhubarb Salsa

There you go - my rhubarb recipes with limited sugar.  Next up:  asparagus (yum) and my Grandma Evelyn's sugary delicious rhubarb recipes.  A girls gotta' live.

What's your favorite rhubarb recipe?

Kristin