After the long delay of this years winter we are finally seeing fresh crops of my favorite things. Here in the DMV area, local asparagus, ramps, VA strawberries and fiddleheads are abundant.
I’ve recently planted some herbs and cherry tomatoes in my balcony….oh, city living!
I look forward to harvesting. I am gauging my sunlight and grow-ability but am hoping to pot some sugar snap peas and more soon.
I recently made jam using Truvia for the first time.
I yielded less than a quart with my strawberries but it’s pretty damn good. Truvia tends to be sweeter so I didn’t use much. The ending result “tastes like a fruit roll-up”. I’ve been spreading this on whole grain tortillas with some PB2.
Asparagus has been beautiful so I ended up with a lot on hand. A BBQ in Rock Creek Park was supposed to consume some of it last week. Never to fail, I packed a great bag of goodies and left it behind. Needless to say, today was the time to pickle it. I boiled some brine and pickled both the asparagus and some lovely spring onions I had. The Spring onions are diced to be a relish-like topping for our next burger or sausage night. The asparagus I cut two ways, tops of the stalks and bias-cut dices. The stalks can be an amazing accompaniment to a Bloody Mary and the slices will serve well for a charcuterie board.
Here is a simple brine to use for the vegetables laying around your place.
Fills 48oz. worth of jars
2 cups white distilled vinegar
1 3/4 cups water
4 Tbsp salt
4 garlic cloves chopped
2 Tbsp peppercorns
This is about as basic as it gets. Boil, pour over veg in your jars.
I will surely have more pickling posts than you can deal with so now I am off to enjoy this long weekend. Cheers!