Living Loving Learning

Asparagus Tips and Tomato Time

In Gardening on Thursday, April 16, 2009 at 8:33 pm

We’re just beginning to get a bit of asparagus each day.  And asparagus is one of the ManyMeadows’ favorites.


Whether you grow it, or buy it, the very best way to store fresh asparagus is upright, in a glass with a few inches of water, in the refrigerator.


If you purchase it, look for the bunch with the least shriveled ends.  When you get home, trim the ends, and place the bunch immediately in the glass of water. 


It will keep for several days this way!


For us, asparagus goes in salad, pizza, and stir-fry, even omelets.  Or we steam it in the microwave with a tablespoon of water until tender-crisp and bright green.   Or drizzle it with olive oil, sprinkle with coarse salt, and put it on the grill.  Yum!

Do you like asparagus?


Time to get those tomatoes into the soil (or containers, if you plan to have a patio garden.)  Just be ready to protect them from the brutal winds until they are more acclimated.  I plant mine next to a fence and grow them vertically, weaving the vines between the wire fence.  You can also use a large cage for support.

Today, I planted some squash seeds and some kohlrabi, hoping to take advantage of our expected rain this weekend.

It’s also time to get the green beans and cucumbers in.  Peppers prefer a little warmer nights than we’re having. 

Flowers can go in now too. 

Do you plan on growing some vegetables?  Have you already planted flowers? 




  1. We all LOVE it, but didn’t know how to store it, thanks!

  2. I like it fresh. Not canned and mushy. Canned and mushy is how we ate it growing up. yuck. I’m the only one in the Dalrymple house that likes it though. It is one of those foods Jonathan has banished from our house. Ha ha!

  3. Just planted flowers. I never do them before mid-April anymore.

    Also, we have potato foliage!

    Our other veggies that are blooming are onions, garlic, and cilantro.

    Now we can truly be called farmers as we work the land.

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