I love it when David comes to pick up the girls and I while the older two are at school. He takes us with him in his truck to check all of his pivots and the water and on his fields (yesterday, the very first potatoes poked out out of the dirt). I especially like to take my camera to sneak pictures of him...he doesn't think it's very funny though. Yesterday, after checking all the fields, we ended up on an asparagus hunt. I have hunted asparagus ever since I was a little girl. It grows wild here on the ditch banks, and it is always an adventure to find it. I hunted for asparagus all the time with my grandma Russell, and I still enjoy it today. I found it ironic that as I was checking some of my blogs earlier, that Robyn posted a similar post...I guess great minds think alike.

And BTW...yes...he's wearing a polo again...but he does have on his rubber boots. I can't believe how many emails I got about this the last time I posted a picture of him working. Everyone was like "Farmers wear polos to work"? What do you think they wear??? Bib overalls and a straw hat? It's 2009 people...he drives a tractor with a GPS guidance system to make his rows perfectly straight. He has satellite radio and an MP3 connector in his tractor. He checks weather conditions on the internet via his cell phone, and just like any other business, he works with a lot of people (chemical and equipment reps, buyers, fellow growers etc), so he doesn't want to look like a total slob ;)

Some of the aspragus stalks were a bit overgrown, but I'll eat them anyways...

I think we found about 15 lbs. total. It was a good day : ) Now I just need to get busy and can some of it. My favorite way to eat it, is fresh...I just boil it until tender and then squeeze on some fresh lemon juice, butter and salt and pepper. It is sooooo yummy this way! But with the extras, I usually make pickled asparagus...you can also read about my asparagus post from last year.
And just in case any of you are interested in the Pickled Asparagus Recipe, here it is...
Pickled Asparagus
Trim and clean asparagus (to height of jar).
-1 c. canning salt
-1 quart apple cider vinegar
-3 quarts water
Bring to a boil to dissolve. In bottom of pint jar, put 1/8 tsp. alum and 1-2 cloves garlic, just less than 1 tsp. dill seed and dill weed. Add 1 slice jalapeño (use smaller for less heat and larger slice for more heat). Stuff jars tight. Pour liquid over asparagus leaving ½” head space. Process for 15 minutes in hot water bath.
NOTE: A double recipe of liquid fills 12 quart size jars that are packed tightly.