Hubby was at a dinner at a professional conference this past spring, and white asparagus was served. Someone wondered what it was, and someone else confidently replied that it was parsnips. Dh refrained from going WTF? because it was a professional conference after all. LOL! No, really, he's just generally tactful; the yin to my yang. I am known for many things, but being tactful and diplomatic is not one of them.
Anyway, hubby told the person who first asked that those were white asparagus, and that we grow them. Whereupon someone else wondered if white asparagus was a different variety. I'm here to dispel that notion just like dh did that evening. White asparagus is just asparagus grown covered so that it doesn't get to photosynthesize. People who grow frisee do the same thing to them because whiter frisee is less bitter. See the white spears in front of the others? Those were covered by leaves before they were picked.
Robin (who writes the wonderful Rurification blog) for encouraging me to make cheese. She recommended the kits from New England Cheesemaking Supply Company so I got one and made mozzarella twice already! There were one or two mistakes in the instructions, but overall, it was a great experience and fairly easy. This was the stage where the curd formed and I cut it with a knife.