Vegetable Checking Update

Please note that there has been a change to the method of checking ASPARAGUS, the correct procedures are as follows:

GREEN ASPARAGUS (FRESH)

Thrips and other insects often hide in the florets and under the small triangular leaves along the length of asparagus and cannot be removed entirely.

1.     Cut off all the florets at the tips and discard the tips.  Peel off all of the small triangular leaves along the length of each asparagus and discard.

2.     Thoroughly rinse the stalks under a stream of cold water.

GREEN ASPARAGUS (TINNED – even with a Hechsher)

Thrips and other insects are often trapped in the florets and under the small triangular leaves along the length of asparagus and cannot be removed entirely.

1.     Cut off all the florets at the tips and discard (If there are small triangular leaves along the length of the asparagus it’s best not to use these asparagus – the vegetable is too tender to strip).

2.      Thoroughly rinse the stalks under a stream of cold water.

3.      The liquid may only be used if it has been filtered through filter paper.

WHITE ASPARAGUS (FRESH)

Thrips and other insects often hide in the florets and under the small triangular leaves along the length of asparagus.

It’s best to:

1.    Cut off all the florets at the tips and discard the tips.  Peel off all of the small triangular leaves along the length of each asparagus and discard.

2.    Thoroughly rinse the stalks under a stream of cold water.

If it’s very important to you to serve white asparagus with the tips and triangular leaves, you may use the following method:

1.      Shake the asparagus over the light box. To do this, hold a bunch of asparagus tightly in one hand and thump the base of the wrist of that hand onto the fist of the other. The violent shake will dislodge most infestation. Also, run your fingers through the florets to dislodge any remaining infestation.

2.      Examine the surface very carefully, using a magnifying glass to identify any particles, which may or may not be infestation.

3.      Look out carefully for any movement. Some insects (e.g. red spider mites) are tiny and will only be identified by their movement.

4.      If you find no insects at all, continue with point 6.

5.      If you find even 1 insect (dead or alive) out of a punnet, cut off all the florets at the tips, and peel off all the small triangular leaves along the length of each asparagus.

6.      Soak the asparagus for two to three minutes in very soapy water.

7.      Vigorously agitate the asparagus in the soapy water.

8.      Thoroughly rinse under a stream of cold water.

WHITE ASPARAGUS (TINNED – even with a Hechsher)

Thrips and other insects are often trapped in the florets and under the small triangular leaves along the length of asparagus. It’s best to:

1.    Cut off all the florets at the tips and discard. (If there are small triangular leaves along the length of the asparagus it’s best    not to use these asparagus – the vegetable is too tender to strip).

2.      Thoroughly rinse the stalks under a stream of cold water.

If it’s very important to you to serve white asparagus with the tips and triangular leaves, you may use the following method:

1.       Place the filter paper or cloth over the sieve / colander or else in a funnel.

2.       Pour out all the liquid from the tin through the filter or cloth, leaving the asparagus in the tin.

3.       Place the filter paper or cloth over the light box.

4.      Check the filter paper or cloth very carefully for any insects, using a magnifying glass to identify any particles which may or may not be infestation. Look out particularly for thrips, which are black or light green and only 1mm long!

5.      If you find no insects at all, you may use the whole asparagus.

6.      If you find even 1 insect, cut off all the florets at the tips. If there are small triangular leaves along the length of the asparagus, you can’t use these asparagus – the vegetable is too tender to strip.

7.      Thoroughly rinse under a stream of cold water.