Why did you choose asparagus as your Spring crop?

We selected asparagus as our first and main crop because it is hardy and well suited to our soil, is a reliable perennial that can last for generations and, despite the high demand, we noted that there were not many farmers that were growing asparagus at scale. Indeed, our acre of asparagus ranks as the second largest asparagus farm in Vermont!

What is the biggest challenge in growing asparagus?

You might think that growing asparagus is easy; after three years, the plants come up each spring to deliver a robust Spring crop, then you let it grow without much interference through the rest of the year. As with all things farming, it is not that easy. Weeds are the biggest challenge, as they compete with the asparagus plants for light and nutrition and a typical hayfield (such as ours) can easily out-compete the asparagus over time. Since we do not use any herbicides on our crops, all weeding is done hand - with a fork, shovel or trowel. This takes hours and far exceeds the time we spend picking, bunching and selling at the market (which is also a lot!).

What is the difference between Green and Purple asparagus?

We grow two varieties of asparagus: a green variety called Millenium and a purple variety named Purple Passion. First thing to note is that, despite these outward appearances, both of our varieties are asparagus and have all the goodness that this vegetable provides in terms of taste and nutrition (high in Vitamins A, K, folate and potassium). The differences between our varieties are subtle. The less common purple variety can be more tender and have a slightly more nutty or earthy taste than the traditional green variety but this is somewhat subjective. Further, the purple color can fade to more green upon cooking. Rest assured, when it comes to the dinner plate, both are excellent.

Why are the stalks so thick? Aren’t they tough and woody?

There is a perception that thinner stalks are more tender and less woody than thicker stalks, and this may be true for the commercial asparagus you find in the supermarkets that has traveled many miles before you even see it and where the plants are often harvested to maximize crop of health of the plant. For us, the opposite is often true - the thicker stalks represent the first shoots of the mature plant where it has put all of its stored sugars and energy into a strong start in the Spring. As we continue to pick the field, we note that the stalks become a bit thinner over time as the stored energy is consumed with each round of picking. We stop picking well before the plant is harmed and certainly before you would notice this on the dinner plate. All of this is to say that our fresh, regenerative asparagus is harvested from the healthiest plants possible and that results in tender, flavorful asparagus that is great on the grill, in the steamer or even on the crudite plate.


Do I need to snap off the ends of the stalks before cooking them?

We harvest our asparagus by snapping them at the base of the plant. Then, when bunching, we cut the stalks to similar lengths to facilitate bundling. Thus, the asparagus in your hand has been naturally snapped and trimmed, so it should need additional trimming, particularly if it is kept cool in the fridge vegetable drawer and eaten within a week of purchasing. That said, if the some of the stalks seem a bit firm, it is fine to use a vegetable peeler to remove the outer skin of the lower sections.

Will my pee smell after I eat it?

In a word, yes. Asparagus is somewhat unique in that it produces asparagusic acid, a harmless biproduct that breaks down quickly when eaten and is taken up in your urine. These breakdown products have the characteristic smell that is short-lived, noticable according to your genetics. Some individuals are relatively “nose-blind” to these digestive bi-products, whereas others have a stronger sense of smell for this type of essence.

What is the best way to cook asparagus?

This is a question with literally thousands of right answers. We like to eat it raw and fresh in the field, particularly if we snap off an exceptionally tender stalk and it fractures in our hands. However, it is great on the grill, in the steamer and in the oven and partners with almost any other main dish in the Spring. We realize that this is a rather soft answer, so we are collecting treasured recipes from our friends and family and post these to a dedicated page on our website. As a general rule, thicker stalks are better for grilling and high heat cooking (they can take the heat and they don’t fall through the grate!), whereas thinner stalks are better for saute and steaming. Regardless of cooking method, it is best to use stalks of similar diameter since they will cook more evenly.