Ingredients

6 lbs. fresh asparagus
6 garlic cloves
6 tsp. dill seed
6 tsp. mustard seed
whole peppercorns
2 quarts water
2-1/2 cups white vinegar
1/2 cup sugar
3 Tbsp. canning salt

Directions

1. Wash, drain, and trim asparagus into 5-inch spears.
2. Put spears in a large bowl and cover with ice water.
3. In each of six pint jars (washed and rinsed), place 1 clove of garlic,  1 tsp. dill seed, 1 tsp. mustard seed, and 10 peppercorns.
4. In a kettle, bring water, vinegar, sugar, and salt to a boil.
5. Drain asparagus and pack into jars, staying 1/2 inch from top.
6. Ladle boiling liquid over asparagus, leaving 1/4 inch space in jar.
7. Put on lids and rings. Process for 20 minutes in boiling water bath.
8. Remove jars to cool.

“You Have Southern Candy”

Served at the June 3, 2007 Market

Preparation time: 15 minutes; Frying time: ~5 minutes.

Ingredients

8 eggs, beaten
4 c self rising flour
2 c white sugar
4 c self rising corn meal
4 lg. onions, diced
3 qts. oil for frying

Directions

1. MIX all ingredients together, blending in flour and corn meal.
2. HEAT 3 inches of oil to 365 degrees.
3. DROP batter by spoonfuls into hot oil (be careful of splatters).
4. Fry until golden brown. Drain on paper towels and serve hot.
   Makes 32 servings.