Archive for May, 2010

Pesticides on your food.

Find out what's on your food at: whatsonmyfood.org

There’s more stuff in the news every day about the effects of pesticides in our foods.  The website above tells you what is on all kinds of foods.  The information comes from research studies and government data.  It is at least a starting place that may convince you to try to eat as organically as possible.  My husband has type 1 diabetes and Addison’s disease, both of which are auto-immune diseases in which particular hormone systems are being destroyed.  I don’t know, but I suspect that a lifetime of eating foods sprayed with hormone disruptors might have something to do with this.  So if you want to know as well as possible what is on your food, check out the website and also look at http://www.localharvest.org/ to find sources of local organic food in your area.  Just click on the map and it will zoom in on your area.

Tigress’ Can Jam Asparagus Pickles

Cold pack asparagus spears.

Asparagus pickles.  What else could it be?  I live in the south.  Rhubarb doesn’t grow here.  Asparagus does.  It was all that I could get.  And I could not find a recipe for anything other than pickles.   It turns out, I’ve got a lot of pickles so far in this Can Jam.  I wonder what will be next.  I have tasted the pickled carrots, I guess I should go taste the pickled scallions.  Now that I have my mouth back again, I could do that.  My front teeth still aren’t right.  They will have to have crowns and that will take a while.  I don’t have sharp front teeth anymore.  They don’t incise very well.  They kind of mush stuff up.  I have to wait a month to try these.  They look very nice though.   And so here is my version of the recipe from Eugenia Bone’s Well Preserved:

3 bunches of asparagus
1 1/2 cups white wine vinegar with 5 percent acidity
2 Tablespoons kosher salt
2 garlic cloves whole
1 teaspoon dill seed
1/2 teaspoon red pepper flakes
1/4 teaspoon cumin seeds
Trim the asparagus to fit in wide mouth pint jars to allow for 1/2 inch head space.  Place about 2 inches of water in a wide pot.  Heat to boiling.  Lay asparagus in pot and cook til it comes back to a boil.  Remove asparagus and dunk in ice water.  Set aside.
Prepare 2 jars for preserving.  Pack with asparagus and garlic cloves.  Combine vinegar and other ingredients with 1 1/2 cups water.  Bring to a boil and stir to dissolve salt.  Pour into jars with 1/2 inch head space.  Place lids and rings on jars.  Process in hot water bath 10 minutes.In the hot water bath.

In the hot water bath.