Last week, my husband, middle son, and I walked out to a nearby beach to pick beach asparagus. Beach asparagus is a perennial beach plant that grows along the sheltered shores and bays of Southeast Alaska.
Beach asparagus is harvested by cutting it at the base of the plant with a small knife, and collecting it in a plastic bag. The beach was so peaceful and quiet that day. The only sounds I heard were the caws of ravens.
Once home, the beach asparagus is rinsed, then blanched for about one minute, then rinsed again in cold water, and finally drained in a colander. I then froze it in freezer bags.
Beach asparagus is salty and slightly crunchy, and can be eaten raw. In cooking, it is treated like a vegetable, and is delicious added to stir-fries, quiche, and salads. It can also be frozen or canned for later use.
A very helpful book on the harvesting and cooking of beach asparagus, kelp, and other edible seaweeds of Alaska is Common Edible Seaweeds in the Gulf of Alaska by Dolly Garza.
***
Kitchen Note: Blanching means to boil or steam a vegetable briefly, but not until it is fully cooked. Blanching vegetables before freezing is an important step in the preservation process. Blanching stops the enzymatic activity that decays vegetables. These enzymes can survive freezing temperatures and continue the decaying process, even though the vegetable is frozen. Preheating the vegetable in boiling water or steam kills off these enzymes.
Once home, the beach asparagus is rinsed, then blanched for about one minute, then rinsed again in cold water, and finally drained in a colander. I then froze it in freezer bags.
Beach asparagus is salty and slightly crunchy, and can be eaten raw. In cooking, it is treated like a vegetable, and is delicious added to stir-fries, quiche, and salads. It can also be frozen or canned for later use.
A very helpful book on the harvesting and cooking of beach asparagus, kelp, and other edible seaweeds of Alaska is Common Edible Seaweeds in the Gulf of Alaska by Dolly Garza.
***
Kitchen Note: Blanching means to boil or steam a vegetable briefly, but not until it is fully cooked. Blanching vegetables before freezing is an important step in the preservation process. Blanching stops the enzymatic activity that decays vegetables. These enzymes can survive freezing temperatures and continue the decaying process, even though the vegetable is frozen. Preheating the vegetable in boiling water or steam kills off these enzymes.
No comments:
Post a Comment