Some new (permanent) crops at Heritage Hill Farm - Asparagus & Rhubarb

I'm waiting so patiently for Spring and the arrival of a couple of new items for the farm. This year, we are going to be growing asparagus and rhubarb- some of my favorites!

These are perennials, so they will be in a permanent spot (aka a spot where they are not going to be disked in because they will emerge every year). It's going to take some time to establish and produce significantly.

Growing up, my grandma made the best cream sauce for asparagus. If you've seen asparagus growing in the Summer, it looks like a jungle- this huge patch of ferny foliage. But before that happens, the shoots first emerge and that is what you harvest. This can be easily done with a knife.The larger, thicker stems are from more mature plants. If you wait too long, it is tough to eat because its a little 'woodier'. Asparagus freezes very well and can also be canned or pickled.

We're growing a couple of varieties- a traditional green one and a purple one!
The plants have been ordered and they should arrive pre-Spring for planting.

When I was in France for a study abroad, white asparagus is normal- green asparagus is actually hard to find. Yes, it's really white and its not a special variety. It is grown under sometimes eight inches of mulch so the sunlight can't penetrate (to make chorophyll- what makes plants green). The reason they do this is because its thought to be more tender.

Adam and I like to cook with it too- our favorite recipe being prosciutto wrapped asparagus spears or simply, roasted asparagus. This works especially well with salmon.

Prosciutto Wrapped Asparagus

1/2 lb. Prosciutto, sliced
1/2 (8 oz.) package Neufchatel cheese softened (very similar to cream cheese)
12 asparagus spears, trimmed

Preheat the oven to 450 degrees.
Spread the prosciutto slices with Neufchatel cheese.
Wrap the slices around 2-3 asparagus spears on a single layer on a baking sheet.
Bake 15 minutes in the pre-heated oven, until the asparagus is tender.

Enjoy!

Or simply for roasting, trim the lower ends of the asparagus and drizzle with olive or vegetable oil. Sprinkle with salt and pepper and place on a baking sheet. Cook until tender. 


Coming soon- part 2- adventures with rhubarb at the farm.