It’s been a bit crazy at the market lately. Around 9:30am customers start lining up outside of Whipstone Farm’s booth, waiting 30 minutes just to make sure they a bunch of asparagus when the bell rings. One customer called it “cutthroat” last week. Watching these dedicated customers got me wondering: what’s so special about asparagus?
Right now is the time to enjoy fresh, local asparagus. Local farmers generally harvest asparagus shoots only between March and June, which makes them a delicacy. This short season also means that growing asparagus requires a great deal of patience. Asparagus grown from seed isn’t harvested for the first two springs in order to establish strong roots, so most farmers and gardeners order “crowns” or year-old roots, which can be lightly harvested one year after planting. A well-cared-for asparagus plant can produce for up to 20 years.
Asparagus crown.
Asparagus has been cultivated for thousands of years in Europe and in many countries, the asparagus season is still a reason for celebration. Purple asparagus originated in Italy and is becoming more common in the US. White asparagus is actually just green asparagus grown underground. Farmers pile on soil as the asparagus grows and without sunshine, the shoots stay white. Here in the United States, most asparagus found in the grocery store comes from Peru, Mexico and China. California, Michigan and Washington produce most of our domestic crop.
Asparagus is low in calories and high in vitamin B6, A, C, E and K. It provides a variety of minerals and is a good source of fiber. Young shoots are the best for eating; they are tender and flavorful. Shoots start to lose flavor after a few days and become woody and dense. Asparagus can be prepared in a variety of ways: steamed, blanched, roasted, sautéed etc. One simple way to prepare the shoots is drizzled with olive oil, lemon and salt, then baked in the oven until tender. Asparagus makes a great addition to salads as well. Branch out this month and see what new ways you can try it.
Dedicated customers waiting in line for asparagus.
I’d recommend getting your asparagus at the farmers market this weekend, but honestly, unless you’re willing to wait patiently alongside other asparagus addicts, and risk an elbow to the ribs, maybe you should check local grocery stores. If anything, the high demand makes the market exciting and reminds me how privileged we are to have access to locally grown vegetables. And for those of you looking to fill a gap in our agriculture, asparagus may be just the thing to plant. We’ll hope to see you at the market in 2 years….