Asparagus will be our "Featured Veggie" for the month of April. "Asparagus is a perennial plant. Plant asparagus where it can grow undisturbed and be productive for 15 to 20 years."
Not only is asparagus low fat 8 Ounces sets you back a whole 15 pounds , but it also contains lots of healthy fiber, making it a good choice if you’re trying to lose weight. Because your body digests fiber slowly, it keeps you feeling full in between meals.
To start plants from seed, sow seeds indoors or outdoors in early spring one year before re-setting the roots in their permanent location. Cover seed with ½”(12 mm) of soil. Seed will germinate in 14-18 days at 75°F (25°C).
Asparagus can be grown from seed or crowns. If you grow asparagus from seed, your first harvest will come in three years.
To plant from a crown take the crowns and bury it 3 inches below the ground.
"Home grown asparagus can be cut for canning the second spring after planting. The harvest time lasts 4 to 6 weeks and begins when temperatures rise above 55°F. Then asparagus sends up stalks from its thick underground roots."
Asparagus stalks grow 2 to 3 inches a day in cool weather, 7 to 8 inches a day in warm weather.
Cut stalks once they get to about 10 inches high.
When a stalk is cut, the plant will send up another and continue doing this until its energy reserves are nearly exhausted.
Place into a closed container and place into the fridge to keep fresh.
Refrigeration: asparagus will keep, if refrigerated, for up to 6 weeks.
Place into a cup and keep stems hydrated.
Washing and Prepping:
Wait until you're ready to eat your asparagus before rinsing. Use acidulated water to clean and prep your veggies.
Cut stems until white part is gone and only green is showing.
Later this week, I'll share a recipe using this month's veggie. Stay tuned!
Sources: Harvest to table