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An Oddball Hot Deal -- Asparagus @ $.69 and Large Artichokes @ $.50. Jon's Markets in L.A.

H

Harvey

Administrator<br>Elite Member
I just got back from Jon's Market (a market chain in L.A. and I don't know where else) with these gorgeous asparagus they had for $0.69 per pound and these huge artichokes for $0.50.

No coupons or mail in rebates to deal with. :thumbsup: 😎

I wouldn't bother posting this on AT, except I know there are enough members from southern California who may appreciate this.
 
Hehe.. if they wanted me to fill out an MIR with my purchase of 2 bunches of asparagus, I'd be disenchanted. Thanks for posting this deal of instant gratification.
 
Thanks OP, I have been looking to upgrade my veggie drawer for a while now; just been waiting on the right price.
 
Originally posted by: Chris A
Produce in LA is not a hot deal.. LA produce yuck. Look for the second part it is a classic.
Click to expand...
I live in L.A., and I followed that report very closely. It was an excellent report and a great public service, but it's several months old, and it dealt primarily with produce sold to the restaurants, not supermarkets. Since it aired, every site noted in the report has been cleaned up or closed, and much stricter oversight has been implemented... fortunately.

Meanwhile, I had some really nice asparagus for dinner, last night, and I'm here posting, today. :thumbsup: 😎 :thumbsup:

Tonight, it'll be the artichoke. I'll be back, tomorrow, if it doesn't get me. 😛

 
When I first moved to the Southbay and didn't know my way around, I wandered into a Jon's thinking that it was a Vons because I didn't pay close attention to the sign.

Does Vons own the Jon's chain, or are the sign/logo similarities a knock-off??
 
Originally posted by: Rumpltzer
When I first moved to the Southbay and didn't know my way around, I wandered into a Jon's thinking that it was a Vons because I didn't pay close attention to the sign.

Does Vons own the Jon's chain, or are the sign/logo similarities a knock-off??
Click to expand...
When Jon's first started expanding in southern California, they took over a lot of locations that had previously been Von's stores. My first reaction was that it may have been because it cost them less to change the electric sinage, but I don't know.

All I know is, they're not a high end store, and you have to pick and choose in their produce, but when I find deals like this, I just smile and be thankful. The regular price for asparagus and large artichokes are several dollars at most So Cal major markets.

For a good time shopping for almost any food item other than produce, my favorite is still Trader Joe's, but that's a completely different experience. 😎
 
Yum, "asparagrass." 😛 Locally (Kenosha, WI) a new place called Kenosha Fresh Market had it for 99¢ and 89¢ per pound the last two times I was there, a couple weeks ago. Anyways, I've tried two recipes that I found online:

Cooking for Engineers: Roasted Asparagus Spears
Besides the site having a humorous name, this recipe is really easy and tasty. It even works well if you forgot you had asparagus and find it in your crisper drawer a wee bit wilted (as happened to me).

Asparagus Recipe
This simply (get it?) named recipe is supposedly from a cafe/restaurant. The asparagus should be fairly fresh for this to taste good, but it does end up very tasty. This recipe is also really quick to make.

Of course the usual "boil and serve with mayonaise" works, though not as tasty as these other two I've listed.

A tip (that many recipes include) for making the asparagus less stringy is to break off the cut end of the asparagus. Don't cut it, but just bend the cut end until it snaps off on its own. The theory is that it won't snap as easy where it is fiberous, and thus will naturally snap off past the fiberous part, resulting in less stringy asparagus. Yes, there will be some wasted portions and you'll get odd lengths, but it's better than having people spit fiberous wads out of their mouths at the dinner table.
 
Stock up and freeze some.

All yoiu have to do is blanche it (dip it in boiling water) for 30 seconds. Then immediately put it in ice water until it cools down, put it in a freezer bag and then freeze.

The secret is cooking it. Take it out of the freezer, break off what you need and put it in a covered microwave pot with just a splash of water, then cook on high for a couple of minutes.

I like to add a little cheese in with it about halfway through and eat it over the toast from RideFrees bread recipe. 😀
 
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