At the back of my perennial garden is a special garden space that really belongs to Tom. This is where his hops grow -- with the bines growing up twine that reaches to the roof of our garage where they can then expand out sideways. Hops grow fast. Really fast. The shoots come out of the ground pretty early in the spring, too. You're only supposed to let a few of the shoots grow on each plant in order for them to be the most productive. We learned last year that the young hop shoots are edible and are sometimes called "poor man's asparagus". That said, I also read recently that hop shoots are the most expensive vegetable in the world to buy. Perhaps because you only have a few days a year to harvest them before they get too large. Anyways, I never did anything with ours last year, but I wanted to try cooking them this year. Many people recommend sauteing them like you would asparagus. Then I found a couple of recipes for pickled hop shoots. Now, pickling isn't normally my thing, but for some reason, I wanted to try this. I found
this recipe that I adapted mine off of.
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