{"id":2097,"date":"2020-04-17T10:34:00","date_gmt":"2020-04-17T08:34:00","guid":{"rendered":"https:\/\/gc.dotflorence.com\/from-the-field-to-the-jar-2\/"},"modified":"2025-10-03T11:42:56","modified_gmt":"2025-10-03T09:42:56","slug":"from-the-field-to-the-jar-2","status":"publish","type":"post","link":"https:\/\/gigliocooking.com\/it\/from-the-field-to-the-jar-2\/","title":{"rendered":"FROM THE FIELD TO THE JAR"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<p>Time of asparagus.<br>Not easy to see if you go in the wild.<br>Hard to pick, when you harvest them in a cultivated field, as they are stuck in the ground and we have to bend.<br>This explains their price, always higher than other vegetables.<\/p>\n\n\n\n<p>We have the blessing to live in the country side, in the place known as \u201cUnder the Tuscan Sun\u201d from the title of movie filmed here.<br>We have easy access to both the kinds of asparagus: to the wild thin ones, during a hike in the lower woods, where you must have a trained sight to distinguish them among the bushes; to thicker ones, as well,  as we them cultivated  in our fields.<\/p>\n\n\n\n<p>The\nthin, wild ones are  suitable to be pickled.<\/p>\n\n\n\n<p>The asparagus must be put in order, all aligned  like soldiers, all the same height. They must be gathered in bunches and kept, standing, in a container with water, to not wither, in case you don\u2019t prepare them immediately.<br>How to deal with this kind of asparagus?<br>Using both your thumbs, press at the base of the stalk and crack them in the place where they \u201cwant\u201d to crack: thus, don\u2019t press too much, just enough.<br>They are tender, so they don\u2019t need to be peeled at the base with a peeler.<br>Steam them for two minutes, no longer, to keep them crispy.<br>Then transfer them in a tray and season with garlic, hot chili pepper, oregano, salt. Let them infuse in the aromas for 7-8 hours. Then push them into glass jars, cover with sunflower oil and vacuum close.<\/p>\n\n\n\n<p>Close your eyes when you eat them\u2026.it\u2019s a matter of respect.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery aligncenter columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/b-768x1024-2.jpg\" alt=\"\" data-id=\"3368\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2020\/04\/b.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3368\" class=\"wp-image-3368\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/c-768x1024-2.jpg\" alt=\"\" data-id=\"3369\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2020\/04\/c.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3369\" class=\"wp-image-3369\"\/><\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Time of asparagus.Not easy to see if you go in the wild.Hard to pick, when you harvest them in a cultivated field, as they are stuck in the ground and we have to bend.This explains their price, always higher than other vegetables. We have the blessing to live in the country side, in the place&#8230;<\/p>\n","protected":false},"author":1,"featured_media":2091,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40],"tags":[],"class_list":["post-2097","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-amore-per-il-cibo"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>FROM THE FIELD TO THE JAR - Gigliocooking<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gigliocooking.com\/it\/from-the-field-to-the-jar-2\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"FROM THE FIELD TO THE JAR\" \/>\n<meta property=\"og:description\" content=\"Time of asparagus.Not easy to see if you go in the wild.Hard to pick, when you harvest them in a cultivated field, as they are stuck in the ground and we have to bend.This explains their price, always higher than other vegetables. 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