The Depot Farm

  (Corfu, New York)
Growing good food, Naturally!
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Asparagus Artichoke Sandwich

Today's recipe is for an open faced sandwich.

  • 1 bunch asparagus - cut into 2 inch pieces
  • artichoke hearts - drained and cut into quarters
  • red onion - sliced and separated into rings
  • 2 teaspoons lemon juice
  • 2 tablespoons fat-free Italian dressing

Combine all ingredients in a bowl; mix well; let marinate 2 hours. Heat oven to 450 degrees; spread mixture on foil covered baking sheet and roast for 12 - 15 minutes until asparagus is cooked. Place cooked veggies back into the bowl and allow to cool. Serve cooled mixture over a slice of toasted whole wheat bread. Garnish with orange slices.



Lesson Learned

  With rain forecast for tomorrow and they are calling for snow over the weekend, I need to finish putting the asparagus patch to bed today. I first cut the asparagus ferns off at the ground; cover with about 6" leaves; add a layer of straw and top off with a sprinkling of manure and wood ash. The old ferns will go into the compost.

  In spring I'll pull the covering back to the paths to make harvesting easier. After I finish picking the crop for the year, I weed the beds thoroughly and rake the mulch back in to help control the weeds.

  I plant only Mary Washington asparagus; it's an old variety, dependable and hardy. I tried growing  the "modern" varieties: the all male, better yield hype catalogs tell you about. After 3 years growing, the spears produced were all thin (like in the supermarket), inferior tasting and no noticeable increase in yields compared with Mary Washington roots planted the same time. I removed them and planted my trusted variety. Lesson learned.

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