Remember my loot from the Green City Market last weekend? The bread was eaten almost immediately, and some of the beef was made into amazing hamburgers a couple nights ago. But the real treasure from this market visit was the beautiful asparagus that I'd been waiting all winter to buy.
Last summer was the first time I canned a variety of pickled vegetables, but I had started this little hobby later in the summer, when asparagus were already long gone. So this year I knew better, and I had been waiting patiently for my first chance to get some local, organic asparagus that were worthy for the task at hand.
I used a recipe from my favorite book for canning, and everything went smoothly. Now I just need to wait patiently for at least a few more weeks, to let the flavors really develop. I can't wait to see how they turned out!
If anyone wants the recipe, or some advice on canning, just let me know!