| Dear Friends: Once again the weather is co-operating and we will have a great supply of perfect, delicious, sweet and tender asparagus at The Old Strathcona Farmer's Market 8:00 AM - 3:00 PM and the City Market Downtown on 104th. St. 9:00 AM - 3:00 PM this Saturday June 18, 2009. Remember, our season ends about the end of June. | | What's the best way to store asparagus in the fridge? Stand the bundle of asparagus in 1" of water in the fridge and cover loosely with a plastic bag. Our asparagus will keep for at least 1 week because it is so very fresh.
Nutrition
Asparagus is as much a delight to eat as it is good for you!!
A 5 spear serving has only 25 calories and is an excellent source of vitamins A, B6, C, thiamin & folate. It also contains glutathione, a powerful anticarcinogen and antitoxin. | | Asparagus with Blue Cheese
If you are a blue cheese lover, then this recipe is for you. Doug & I both love blue cheese and race each other for the last morsel.
1 lb. Edgar Farms fresh asparagus
2 tsp. red wine vinegar
2 Tbsp. olive oil
2 Tbsp. chives - minced
4 Tbsp. blue cheese - crumbled
pepper - freshly ground
Preheat oven to 375 F.
In a small bowl mix red wine vinegar, olive oil, chives and blue cheese.
Steam asparagus spears for 5 min. and drain well.
Arrange hot spears on an oven proof serving platter. Pour blue cheese mixture over asparagus and season with plenty of pepper to taste.
Bake for about 5 min. until the cheese is hot and just starting to melt. Serve hot.
Serves 4. | | Have you tried Pea Tendrils?? Pea tendrils are a special variety of pea plants that we grow for the little, tender baby plants, not the pods. We discovered them when at the San Francisco Farmer's Market on a North American Farm Direct marketing tour. They are delicious in salads or stir frys. | |  Washing asparagus
Picture is of two of our dedicated team members, Sylvia on left and Edna hard at work hand washing the asparagus. All of the asparagus is hand picked, weighed, bundled and tagged. | |  Hand Pickling Aspargus
Pictured left to right are Stephanie, Helen, Edna, Carol and Del busily stuffing jars with asparagus for pickling during one of our pickle bees in our commercial kitchen. Along with the picking, bundling and selling of the fresh asparagus, we also have to make our years supply of pickles, relish and soup during our extremely busy, short season. | | Our little helpers for our pickle bee !! It is very important to include our grandchildren in all the activities on our farm and not to discourage them from taking an interest in all the operations. After all, if we want to have a 6 th. generation to eventially keep the operation going, they need to learn what is involved. They have a great time playing with a jar and participating for a few minutes before going off and playing. | | Please be sure and stop at the booth and have a sample of our delicious homemade asparagus pickles.  Sincerely, Elna Edgar
Edgar Farms | |
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