2017 miles Day 151

Top of the Morning, and the first day of June!!
Here is the challenge for this month

June 

Read a book

Reduce television watching time by 1/2

This is not going to be an easy one.  I don't read a lot - if ever, and evenings are usually spent parked in front of the TV from about 7:00 till I go to bed around 10:00.  This is going to take some adjustment.  I'll let you know how this one turns out.

The asparagus bed yielded pretty well this year.  Almost every day we picked between 2-4 lbs (over 100 lbs this season), sold most, ate a lot, and yesterday I pickled 7 quarts of asparagus.  Here's the recipe.  Very delicious!!!

THE BEST PICKLED ASPARAGUS RECIPE

INGREDIENTS

• 1 clove of garlic
• ½ teaspoon organic red pepper flakes
• ¼ teaspoon sea salt
• 1 teaspoon organic dill
• 1 teaspoon organic dried oregano
• 1 teaspoon organic mustard seeds
• ½ teaspoon organic black peppercorns
• 10-20 spears of fresh & local asparagus, depending on spear size

INSTRUCTIONS

1. Wash and sterilize your mason jars. Line up on the counter like little ducks in a row.
2. Into each jar, put the garlic, red pepper flakes, sea salt, dill seeds, dried oregano, mustard seeds, and black peppercorns.
3. Wash the asparagus and cut the bottom of the stem off so that the asparagus fits into the quart jar. Gently stuff each quart jar with as many asparagus spears as it will hold.
4. You should now have quart jars shoved full of spices and asparagus spears.
5. Heat up a vinegar brine to near boiling - 50% filtered water to 50% white vinegar. The amounts you'll need will vary depending on how many quart jars you're processing.
6. Once the vinegar brine is heated up, gently pour it into each asparagus filled quart jar, leaving ¼" head space at the top. Secure a sterilized lid and band onto each quart jar.
7. Process the asparagus for 15 minutes in a boiling water bath canner. Gently remove and set on the counter to seal.