Asparagus
Our asparagus is harvested in early May, just in time for spring CSA. It comes and goes quickly, so enjoy it for the short time it’s available locally! Our asparagus is field run, so we harvest mature patches all together, and don't sort by thickness of spears. You’ll find that even the larger spears are more tender and flavorful than asparagus you can buy year round in the grocery store. When it’s eaten just days after harvest, asparagus retains that fresh, just-picked snap that makes our local crop SO good! As a farmer, I never buy asparagus out of season because it just doesn’t taste as good! It really is worth the wait to eat asparagus in season, and it’s something I look forward to all year long.
Storage Tips
Store asparagus in the fridge with the ends wrapped in a damp paper towel or standing upright in a jar with a little water, loosely covered with a bag, and use within 3–5 days for best quality. Before cooking, snap or trim off any woody ends—each spear will naturally break where the tender part begins—and give them a quick rinse. Asparagus can be enjoyed raw when very fresh, but is most often grilled, sautéed, or lightly steamed until just tender. Try it quickly sauteed with garlic and lemon, or shaved into spring salads. Avoid overcooking, as it can become mushy; you’re aiming for bright green with a slight snap. You’ll want to adjust your cooking time according to stalk thickness so you don’t overcook the thinner stalks. Try trimming fatter stalks in half lengthwise if you have a mix of sizes.