Posts Tagged ‘asparagus’


Fresh picked asparagus

Fresh picked asparagus

I’m a little late to be writing about asparagus. It’s been growing for a couple of months now. Our plants are 5 or 6 years old now and I want to move them. I have to investigate if we can dig them up and put them in a better spot. The last couple of years, they haven’t produced as well as I think they should, and part of that, I think, is the caverns the gophers have dug under them.

Ends of asparagus for compost

Ends of asparagus for compost

Another interesting thing that was brought to mind, while I was washing and cutting the asparagus; how much waste there is when processing the veggies to market. A lot of veggies are tossed if they don’t look a certain way for the produce section. It doesn’t have to be that way, but we as a society have been “trained” to only want the “perfect” veggie.

Asparagus growing tall

Asparagus growing tall

Tomatoes for example; How many varieties do you see in the store? And the ones you do see are mostly very similar to each other in color and size. That’s because these tomatoes have been bred to travel long distances, to all look the same, picked green and tasteless… my opinion, about the taste. But it’s what we are used to seeing, so something new or different “can’t be a tomato, let alone taste good”.

One of our main jobs at the farm is to educate. We grow a variety of tomatoes and other veggies that you will be familiar with; you’ll know they are tomatoes, or cucumbers, but they will be a different variety, something you may never have seen before.

Timber asparagus


People who join CSA’s get to experience new tastes and new veggies. It’s exciting.

Do me a favor, and yourself this season; if you have never had a home-grown tomato, go to a farmer’s market, your neighbor’s house or grow your own. Then buy a store-bought tomato and do a taste test. You will never want a store-bought again, I promise.

And if you’re asking yourself why you don’t see varieties in the stores; it’s because we accept what they sell us, so the stores think your happy. Let them know what you want. Vote with your fork and your dollar.

Boy, how did I get from asparagus to that? 😉

If you are going to eat veggies or fruit, eat local, buy from the farmer’s market, get to know your farmer and eat better tasting, nutritious food that will feed your body.

Ok, so I owe you some facts and my fav way to prepare asparagus… It’s the least I can do after my mini-rant. 🙂

From Wiki: Asparagus is low in calories, contains no cholesterol and is very low in sodium. It is also a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutinniacinfolic acid, iron, phosphorus, potassium, copper, manganese and selenium. The amino acid asparagine gets its name from asparagus, the asparagus plant being rich in this compound. Particularly green asparagus is a good source of vitamin C.[10] Vitamin C helps the body produce and maintain collagen, the major structural protein component of the body’s connective tissues.

Particularly green asparagus is a good source of vitamin C. Purple asparagus differs from its green and white counterparts, having high sugar and low fibre levels. Purple asparagus was originally developed in Italy and commercialised under the variety name Violetto d’Albenga.

To learn everything there is to know about asparagus, check out the Michigan Asparagus Advisory Board. An amazing fact: Under ideal conditions, an asparagus spear can grow 10″ in a 24-hour period. (I swear, you can watch them grow. su)

Recipe: If you know me, you know I like easy and simple. This is my favorite way to prepare asparagus. Layer a row of asparagus on a cookie sheet with sides. Drizzle with olive oil, sprinkle with lemon pepper and broil for just a few minutes. YUM!!!! We also eat it raw. I don’t know if I’d suggest that with store-bought, but with home-grown, it’s sweet, tender and tasty.



These are the asparagus beds. We just finished putting compost on the beds. Then we brought in some chipped up pine bark from some pine trees we had cut down a few years ago. It looks nicer now and will keep the weeds down. The dog is Sadie, a 13 year old dalmation mix, who loves to eat asparagus, especially when the stalks have been cut and have dried up to a nice crispness. Weird-o dog. But we love her just the same.

En Primavera Ya

Every season the beds need some repair, so we spent a great deal of time on the carrot and beet beds. Below is a pic of Eric adjusting the water lines on the updated carrot bed. You can just see his new water system at the bottom of the pic. These will be installed at the end of each bed, allowing us to turn the water on and off to each bed, depending on the plants watering needs. It will be buried, but right now, they are kind of hanging out in space. We also put a row cover over this bed, to warm up the air and ground, creating a mini-greenhouse, to encourage the carrots to sprout and deter the birds. This weekend we will set out the “beer” traps for the earwigs. Lucky earwigs! There are three varieties of carrots in this row. The beet row is almost finished and it will have 4 varieties, one being the “Mystery Beet” because I put seeds in a baggy and didn’t label them. I’m hoping they are the Detroit Golden, as I can’t find them. Another new beet I’m excited about is the Forono, a cylindrical, deep purple beet. Yeah, I know, I get excited about veggies. What can I say.

This year, the asparagus is four years old. We bought them when they were one year old crowns. They have been in our beds for 3 years. I guess we were a little premature in expecting a full crop. Although we have been enjoying them, there isn’t enough to share with all of our paid subscribers. As you can see by the attached pics, we need to do some weeding in the beds. Any volunteers?

That’s it for this week! Enjoy this spring weather!

La tierra negra se vuelve verde
Y las montanas y el desierto
Un bello jardin
Primavera – Santana