Downtown Greenville: Clear sky, 37.4 °F
Aw, Shoot
Fresh asparagus will be available locally, sustainably, and organically from local farmer's markets for one more month, before it's out of season. Aw, Shoot With its long growing time and short harvest, asparagus–now on its way out of season–is a delicious harbinger of spring WRITTEN BY m. linda lee There are countless things to love about this time of year, but if you’re a locavore, you likely look forward to the appearance of fresh asparagus beginning in April. And, with only a month left in its growing season, there’s no better time than the present to pluck a few stalks for your supper or side dish. Other summer veggies will start to make a showing in coming weeks. But Asparagus officinalis, a perennial member of the lily family, is the first vegetable to push its head through the soil. Its fast-growing (spears can grow a full 10 inches in 24 hours!), tender green spears must be harvested the day after they appear, usually at heights of 6 to 12 inches.Chris Sermons, manager of Bio-Way Farm in Ware Shoals, has been growing asparagus locally since 2004, and by the end of May he will have harvested 9,000 crowns (more than 1,000 pounds) from his all-organic, sustainable family farmstead. He hawks these tender sprouts (along with plenty of other seasonal produce throughout the summer) each week from a booth at downtown Greenville’s Carolina First Saturday Farmer’s Market, and he also sells from the Whole Foods Tuesday market each week. A good source of calcium, iron, and vitamins A and C, asparagus is chock full of antioxidants. “It’s letting your food be your medicine and be tasty at the same time,” Sermons offers. Asparagus was grown commercially in South Carolina as early as the 1890s; production peaked in acreage around 1936, and declined steadily thereafter until it disappeared from the commercial farm rosters in the mid-1950s. Bio-Way is now one of the few local purveyors. However, asparagus also grows beautifully in a home garden. The claw-shaped root, or crown, must be planted in 6- to 8-inch-deep trenches. Then, be patient! It takes three years until the root system grows strong enough to send up green shoots to produce a harvest. White asparagus, considered a delicacy by many—especially in Europe where its harvest inspires dedicated restaurant menus—is not, in fact, a separate type of plant. Its stalks are simply prevented from turning green by covering the shoots with soil as they grow. Delicious steamed, boiled, stir-fried, grilled, or roasted—with the latter two cooking methods lending a smoky, caramelized note to the taste—it’s important not to overcook this vegetable, since you want to retain its bright green color and a bit of a crisp bite. Though often served napped with hollandaise sauce, asparagus benefits equally well—if not better—from a pat of butter, a squeeze of lemon, and a sprinkling of fleur de sel. Bon Appetit! Visit gvillemag.com for a delicious recipe for Asparagus and Morel Bread Pudding Learn more about the sustainable, organic veggies grown by Bio-Way Farm by visiting their Web site |
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