Asparagus
Asparagus is a member of the lily family, no wonder our mom named one of us Lilly. We eat asparagus around our house for its whole growing season, it can be prepared in so many ways. Asparagus is related to onions, leeks and garlic and California grows about 80% of aparagus grown in the United States. There are three types of asparagus green, white and purple. Americans eat mostly the green variety but Europeans eat mostly the white variety. White apsaragus grows underneath the soil where it does not receive any sunlight, so it doesn”t contain any chlorophyll.
Talk about sustainable, well cared for crops of asparagus can produce for up to 15 years. One of the most amazing facts about asparagus is that if it has ideal conditions it can grow up to 10 inches in 24 hours. Its like a vegetable super hero, loaded with nutrients. It starts poking up in early spring and loves late spring rain. Growing seasons vary with different soils and climates.
People think that thinner stalks make for tastier asparagus but it is actually the opposite, the thicker the stem the more tender it is. When you buy your asparagus look for firm stalks that don’t have any blemishes. Make sure that the heads of the asparagus are tight and dense.
There are endless ways to eat asparagus. One of our favorites is to make paper thin strips with a potato pealer, we toss them in salads. We also roast, grill, and steam them, even use them on top of pizza. Check out your local farmers market or grocery store because apsaragus season is in full swing. Try some out and let us know what you think about this crazy good veggie.
Photo by Meg Smith
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