It's been raining here since last Thursday, so that makes 7 days of rain straight in a row. Some days, partial day rain, and others full out thunderstorms. Some days it's been so cold we need jackets, so there has been no good time to work on the gardens (any of them). A few days the rain has let up, and we got to see a teensy bit of sunlight, but most days have been misty, foggy, rainy, and gray skies. Oh and colder. I'm getting a wee bit concerned about planting the garden. They posted a flood advisory Monday night.
The asparagus patch is about to the end of the harvest season for us. Although the rain brought up a few more stragglers for us to enjoy.
May started out with another new "first" for me. I dehydrated the woody ends, leftover from the asparagus we recently prepared. You can simply save them in the freezer for soup, but those bags can get buried easily. Does anyone actually remember they are in the freezer?
I do not know anyone who has dehydrated their woody asparagus ends, so I did as much reading on this as I could find.
Everything said to blanch the asparagus first, to break down the fiber, for better results. One Youtube video said to not use an ice bath on the woody ends after blanching, so they would continue to "cook" on the trays as they dehydrate.
A lot of our very first asparagus planting grows up much thicker than the newest plantings, so I sliced those pieces smaller to dehydrate better.
I blanched the woody ends (not to waste them, or you could compost them too), and they were dehydrated, and then ground into a powder.
Dehydrated Asparagus Powder (woody ends) © May 2025 by Kristina at Pioneer Woman at Heart
6 comments:
This is a brilliant idea! There's nothing like dried powdered vegetables to add taste and nutrition to all kinds of winter dishes.
Oh wow that sounds good. What a great idea. Could you use it as a dip? Or salad dressings?
That is interesting! Let us know how it works.
Leigh, thank you.
Debby @My Shasta Home, I am sure you could use it for both. Those are good ideas too.
Anne in the kitchen, yes, I will update.
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