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	<title>Awesome Pickle &#187; Asparagus</title>
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		<title>Preserved asparagus the vinegar way</title>
		<link>http://awesomepickle.com/archives/270</link>
		<comments>http://awesomepickle.com/archives/270#comments</comments>
		<pubDate>Sat, 30 May 2009 02:16:09 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[News]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[Asparagus]]></category>
		<category><![CDATA[eating seasonally]]></category>
		<category><![CDATA[Pickles in the news]]></category>
		<category><![CDATA[preserving]]></category>

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		<description><![CDATA[In case you missed it, there was a story on preserving food in the New York Times the day before yesterday, including a recipe for preserving asparagus (not pickling it). Here&#8217;s a snippet on the hipness of preserves: Preserving food cannot be considered new and trendy, no matter how vigorously it’s rubbed with organic rosemary [...]]]></description>
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		<title>Pickled asparagus recipe</title>
		<link>http://awesomepickle.com/archives/229</link>
		<comments>http://awesomepickle.com/archives/229#comments</comments>
		<pubDate>Sun, 03 May 2009 15:00:18 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[Asparagus]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[fermented food]]></category>
		<category><![CDATA[radishes]]></category>
		<category><![CDATA[salt brine]]></category>
		<category><![CDATA[salt pickles]]></category>

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		<description><![CDATA[It&#8217;s asparagus season and bunches of them keep appearing in our fridge. I could eat the spears with butter three meals a day but I managed to save a bunch for pickling after a friend&#8217;s recommendation. The recipe I used is simple: Ingredients: -1 bunch of asparagus -1 or more carrots to fill jar -4 [...]]]></description>
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