The Federal Way Farmers Market 2021 season is underway.
Visit the market from 9 a.m. to 3 p.m. each Saturday through October and pick up locally-sourced ingredients needed for the meal below.
The Federal Way Farmers Market is located in The Commons mall parking lot along S. 324th Street in Federal Way.
Pickled asparagus (makes 2 quarts)
By Vickie Chynoweth
2- 2 1/2 lbs asparagus (Amador Farms)
1 cup water
2 cups white wine vinegar
2 cups white vinegar
1/2 cup granulated sugar
3 tablespoons salt
1 head fresh garlic, thinly sliced (Amador Farms)
1 jalapeno thinly slice
1/2 yellow bell pepper cut in wedges
2 tablespoons coriander seed
2 teaspoons whole peppercorns
1/2 teaspoon red pepper flakes
2 springs fresh rosemary
1. Clean and trim asparagus spears to fit in quart jars.
2. In a medium saucepan, combine vinegars, water, salt and sugar over medium heat. Bring to a boil and cook 5 minutes or until sugar and salt are dissolved, stirring occasionally. Set aside to cool slightly.
3. Place garlic and jalapeno in bottom of two quart jars evenly divided. To each jar add 1 tablespoon coriander seeds, 1 teaspoon whole peppercorns, and 1/4 teaspoon red pepper flakes.
4. Arrange asparagus spears vertically in jars. Trim asparagus as need to fit below rim of jar. Tuck in rosemary sprig and three bell pepper wedges.
5. Pour brine into jars, covering asparagus completely.
6. Place lid on jars. Let the jars cool down and place in the refrigerator overnight, best if you can wait three days or more before eating.
7. Asparagus can remain in refrigerator for up to three months. Pickled asparagus is good eaten alone, in salads, on sandwiches, anything other pickles are good with. Enjoy!
“Asparagus inspires gentle thoughts.” – Charles Lamb