Returning to the rectory for just a second between hospitals and home visits the other day, I spied on what I guess is a welcome newcomer to the gang of Flowers for the Immaculate Conception providers out at the back creek bank. We shall see what appears as it springs up this Spring. :-)
There’s that. Meanwhile, there’s also this at the very beginning of April:
And, another was to be spied spying through winterized concealment as the day warm up. And then more. We’ve seen other “asparagus” family relatives in the bluebells. But these aparagi(pl?) won’t count toward Flowers for the Immaculate Conception until the zillion red berries come out after the plants have been allowed to grow to full forest height (almost 9 feet this past autumn, if stretched out on the ground). But the next three months it looks like this asparagus bed will have to be harvested even daily.
What if I took the thick asparagus spears and wrapped them in bacon and put them on tin foil on a cookie pan and then placed them in the oven.
How long should they be in the oven and at what temperature?
Filed under Flores, Recipes
As some parishioners know, I didn’t put any lime down, no fertilizer, and the weeds were like trees. No matter to this asparagus. In the Spring it was watered daily. I gave that up in July when I stopped harvesting so let it rest and concentrate on sending down stronger roots. Nine feet. Next Spring should see daily harvesting. A Psalm (104:20-23) to recall:
“Thou makest darkness, and it is night, when all the beasts of the forest creep forth. The young lions roar for their prey, seeking their food from God. When the sun rises, they get them away and lie down in their dens. Man goes forth to his work and to his labor until the evening.”
Generous green thumb parishioners planted two-year roots last year. This year, I’ve done nothing to help them really. No lime. Kind of weeding only once, and now the weeds are taller than them. They don’t seem to mind. Those above were left a few too many hours and really took off. They’re so fast. They are still good. You break them starting at the top, about every six inches or whatever is convenient. When they don’t pop apart, discard the rest. The taller one popped only to half way. The others went almost to the bottom.
Laid out on a plate, microwaved for until you hear the first explosions (about 10-15 seconds). A bit of salt or just as they are. Even not heated up. Mmm mmm.
If you’re quick, from garden to stomach in less than a minute. :-)
These were just 4″ high yesterday morning. 8″ this morning. Wow. 4″ a day. You don’t want them to go beyond 8″ though, as they get woody. There were more but I’ll wait until tomorrow to harvest them. Gardens amaze me. Really tasty.
A most wonderful daily treat as these spears jump up from the ground each day, eager to be ever so slightly browned in bacon grease saved from past extravaganzas. A slight sprinkling of salt is savory. Just ever so slight.
I heartily thank my parishioners who dug the bed and and planted 2-year-old roots one year ago. I ignored those entirely for the year, letting them forest out to get a good hold. But now’s the time to start enjoying them. The same parishioners weeded everything some weeks ago. I’ll have to follow up on their great work and get out there myself.
While I was gone to Rome, my neighbor who was feeding Shadow-dog and Laudie-dog was able to enjoy the spears. He himself was the tip of the spear, as it is said, having been 82nd Airborne. Now he’s out in his yard digging a patch up to plant asparagus roots.
I was taught to cut them about 3/4″ below the ground, careful not to injure other spears working their way up. You can’t let them grow too tall as they get too woody.
Do you have an asparagus patch? How do you prepare them?