Follow the farm
Asparagus (asparagus officinalis)
When available to pick (April - June)*
*PYO availability can vary on a daily basis, see below for more information.
Asparagus has one of the shortest growing seasons of any of our crops (approx 8 weeks). Traditionally the season starts on St George's day (23rd April) and finishes on Midsummer's eve (21st June).
We have started harvesting Asparagus for sale in the Farm Shop however we have some availability in our PYO depending on turn around. Please keep checking back.
Gijnlim. This is a very early ripening variety characterised by very high production potential and an exceptionally reliable harvest quality.
Asparagus is a very temperamental crop requiring a great deal of patience to grow. After the initial planting it is essential to leave the plant alone for three years until it is ready to start harvesting from.
Asparagus can be a very fragile crop, many farms have closed their picking fields due to damage. In order to keep our fields open for public picking it is very important customers carefully follow our picking guidelines.
Asparagus is native to most most of Europe, northern Africa and western Asia but is now farmed across the world.
Asparagus contains vitamin K and is high in folate, fibre and potassium
Asparagus is a member or the lily family and is botanically related to onions, leeks and garlic.
Asparagus can be white, green or purple. The asparagus we grow on the farm is all green. Purple asparagus presents an interesting looking spear but loses it's colour on cooking, returning to green. White asparagus is grown under ground. Because the spears never receives direct sunlight, they don't photosynthesise remaining white and will not turn green upon cooking. White asparagus is very popular in mainland Europe.
Research suggests eating asparagus can help ease hangovers and protect liver cell's against alcohol's toxins.
Asparagus is a versatile ingredient and can be enjoyed in so many ways. The first of the crop is almost always quickly steamed and ravenously enjoyed with generous dollops of hollandaise sauce. As our initial gluttony subsides and the season progresses, soup is a fantastic way to enjoy our crop. Soup not only tastes great, but can be easily frozen to provide a taste of asparagus long after the season finish on Midsummer's Eve after which time the only asparagus left on the shelves is the inferior South American import.
Menu reproduced with thanks to The British Asparagus Growers Association