Did you know that it takes 3 years for a newly planted crop of asparagus to be ready to harvest?
Once a crop is ready for harvesting, the season is short – only a few weeks. That’s what makes local asparagus such a treat. Farm fresh asparagus has a tenderness and sweetness that cannot compare to the asparagus that is available year-round in grocery stores. Because it is such a delicacy, we love it best simply cooked – either lightly steamed or roasted in the oven (watch it carefully as you don’t want it to turn to mush) and served with a bit of butter and pinch of salt. Asparagus is also lovely raw. Our favorite way to prepare raw asparagus is to use a vegetable peeler to get long, thin stands that you can toss with lemon juice. Eat it alone or add it to other julienned veggies for a delicate take on a spring slaw. Be sure to ask your farmer if they have any “seconds.” These are stalks that aren’t perfectly straight and a bit thin, but just as tasty. These can be used in a lovely, light soup! Find our Farmers HERE.