It's asparagus season here at the farm and this is the first year that our first 6 beds are producing 100%. And boy are they producing! We are cutting a lot more than we can sell (that will likely change this week as the Oxford farmers market will resume being held weekly instead of monthly. Between that, the store and the Farm Share Initiative I am sure in the coming weeks we will unload pretty much everything we harvest. But that has noty been the case the past 3 days. this means we are building up an aging supply of asparagus so instead of selling stalks I feel are too old I decided it is high time to put up some asparagus for the winter today and that is what I did with around 10 pounds of green and purple asparagus.
below are pictures of what I did.
Asparagus all ready to be blanched. What I have done is trimmed the ends to remove any tough fibrous parts and even things up. If the stalks are too long to fit in the pot of boiling water (which means they will not fit into the freezer bag) I cut the stalk in half.