We grow our asparagus in sandy soil, sheltered from cold spring winds by our network of tree lines. Our asparagus plots have thrived from our healthy land management practices and have been yielding large, tender, sweet spears for nearly 20 years. Our spears are thicker than what you will find in most grocery stores, but they are much more tender and sweet than their skinny counterparts. We hand harvest our asparagus once and sometimes twice a day from early May through July 4th, at which time we allow the plant to rest and replenish nutrients for the following year.

Prep and Storage

  • Choose spears that are firm and have closed tips.
  • Trim bottom inch off spears and store upright in a container with the stems in an inch of water.
  • Uncooked asparagus will keep for 3 to 4 days in a refrigerator.

How to use

  • Rinse well and trim bottom inch from spears. 
  • Asparagus is easily overcooked and can become mushy. Choose recipes that have a shortened cooking time.
  • Can be cooked whole or cut into chunks.