A welcome sight!

Such a temptation isn't it? I planted some 20 years ago and they eventually

thinned down to about 10. Two years ago, another batch went in among the old guys, so we're harvesting them this year too. It'll be a few weeks before we see them though. It's such a sensible crop to plant. I pick the same ones for about 3 months.

 
I feel for you, Cyn and Dawn. After ten years in Ithaca NY, we moved back to the Willamette Valley.

It's lovely to have spring start in February. On the other hand, NY is so pretty in the fall. I miss the summer thunderstorms too, but not the winter.

 
Junebug - have you ever grown/seen the white asparagus?

I read an article not too long ago that mentioned white asparagus is just robed of its chlorophyl. So as it grows, keep it under groundcover of some sort away from light. I've never tried it, but they charge a premium for it here and it sounds intriguing.

 
I've done it. Just pile hay or whatever over it as it grows. Around here, it is suddenly the same

price as the green.

 
There's white-asparagus season in Austria, in spring (I think; Richard, help me out). Deeelicious!

 
Yup, all over France, Germany, Austria...

It's a huge event and all the restaurants plan all sorts of delectable entrees, salads, soups, etc. using the big fat white asparagus. And like Marg said, just heap up some compost, soil, etc. up around it so that it doesn't green up. Very tender, smooth and rich flavor compared to the green variety.

 
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