Airport Asparagus

Airport Asparagus Right now our price is $5.00 per pound! If your wanting several we can talk about a price.

04/29/2022

We are nownpicking fresh asparagus. PM if anyone is interested in buying any

06/09/2020

Loaders an misc help summer long hours good pay, could become full time, must want to work. Personnel interviews wensday an friday mornings at Ed-Air Inc

Bloomingtons farms market here we come
04/17/2019

Bloomingtons farms market here we come

First picking I will be heading to Bloomington farm on the 20th an can also be purchased just text me anytime first big ...
04/12/2019

First picking I will be heading to Bloomington farm on the 20th an can also be purchased just text me anytime first big picking will start tomorrow

163 pounds picked fresh today!!!!
05/01/2018

163 pounds picked fresh today!!!!

04/26/2018

Asparagus is up an ready for sale. Heading to Bloomington's farmers market on Saturday. If you are there please stop an see me.

04/14/2017

Heading to the Bloomington market tomorrow morning with a load of asparagus hope to see you all there

05/24/2016

Sorry I have not posted much lately! We are slowly winding down! Give us a call if you need asparagus this week! I will post some new recipes later today :)

Lemon chicken with asparagus recipe!
05/12/2016

Lemon chicken with asparagus recipe!

05/11/2016

Pickled Asparagus
"Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all 'canned up'!"

Ingredients
30 asparagus spears
1/3 cup coarse salt
2 quarts cold water
1 2/3 cups distilled white vinegar
2/3 cup sugar
1 teaspoon coarse salt
1 teaspoon mustard seed
1 1/2 teaspoons dill seed
1 white onion, sliced into rings
1/2 teaspoon chili pepper flakes
2 sprigs fresh dill

Directions
1Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.
2Sterilize two pint size wide mouth jars in simmering water for 5 minutes.
3In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.
4Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.
5Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.

05/11/2016

Creamy Asparagus Soup For Two
•2 tablespoons butter
•1 large shallot (or 1/2 small onion), sliced
•1 teaspoon kosher salt
•3/4 pound asparagus, whole or ends only
•1/3 cup dry white wine
•2-1/2 cups low-sodium chicken stock
•2 tablespoons heavy cream (or more to taste)
•1/8 teaspoon fresh ground white pepper
1. In a medium-sized heavy-bottomed pot, melt the butter over medium low heat. Add the shallots and sprinkle with 1/2 teaspoon of the salt. Stir until coated with the butter. Cook for about 5 minutes, stirring occasionally, until softened.
2. If using whole asparagus spears, cut the spears into two or three pieces. Add the asparagus and wine to the shallots, and bring to a simmer. Cook, stirring occasionally, for 8 to 10 minutes, until most of the wine evaporates.
Add the chicken stock and simmer, covered, for an additional 20 minutes, or until asparagus is very soft. Remove from heat and let cool slightly.
3. Pour the soup into a blender and puree until smooth. (If soup is still hot, work in batches and be careful to hold the lid on firmly.) Pour the soup into a bowl through a medium or coarse mesh sieve, pushing the liquid through with a flexible spatula or flat spoon.
4. Return to the pot and bring just to a simmer. Add cream and stir to combine. Stir in pepper and adjust salt, if necessary.

05/11/2016

Freezing Asparagus Spears:
Choose spears that are at least as thick as a pencil - thicker spears hold up better in the freezer.

You need to blanch asparagus before freezing it. This step prevents discoloration and preserves a better texture.

You can blanch asparagus in boiling water or by steaming it. Have a large bowl of ice cold water ready to transfer the vegetables to when they are done blanching (this stops them from continuing to cook from residual heat).
Before blanching your asparagus, hold each spear at either end bend it until it snaps. Compost or discard the tough bottom ends (or peel and save to make asparagus soup). Leave the tip ends as spears, or chop into 1 to 2 inch pieces.

Boiling Water Method

Bring a large pot of water to a boil. Add up to 1 pound of asparagus at a time to the boiling water. Let the asparagus blanch for 2 - 5 minutes depending on the thickness of the spears.

When the time is up, immediately drain the blanched asparagus and transfer it to the cold water. Leave it in the cold water for the same amount of time that you left it in the boiling water. Drain the asparagus in a colander.
*******2 Ways to Freeze Blanched Asparagus

1. The simplest way is to place the blanched, chilled and drained asparagus spears or pieces in freezer bags or containers, label with the date and freeze.

2. If you want the asparagus spears or pieces to remain loose and not stick together (so that you can take out just what you need), flash freeze them first. To flash freeze, spread the blanched asparagus in a single layer on baking sheets. Freeze for 1 to 2 hours, then transfer to freezer bags or containers.
****Tips:

Do not thaw frozen asparagus before cooking it.

Blanched asparagus will keep in the freezer for 1 year. It is still safe to eat after that, but the quality will start to decline.

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Oaktown, IN

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+18128904444

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