Asparagus

We can all agree, asparagus is precious. Our three beds may only produce spears during a fleeting few weeks of the year, while the rest of the farm is in a constant rotation of different crops (with compost-feedings in between, of course) but you won’t catch us complaining. Actually, if you’ve been a little peeved about missing out on our limited supplies during previous seasons, you’ll be pleased to hear we’re planting two more beds of this blissful perennial. 

If you’ve not managed to secure yourself a bundle so far, keep your eyes peeled for our Friday email announcing the next week’s ‘extras’ menu. We don’t have enough of it to include in standard box contents so there’s the quick, and there’s the hungry! Not to rub your nose in it, but it really can’t compare to any spindly stuff that’s been dragged over from Peru. You won’t need to trim off inches of woody blandness - our asparagus is thick and succulent and just irresistibly…. asapargusy: sweet, juicy, tender… try some and let us know your chosen adjective, but it’s almost as if it needs its very own new one!

The preciousness of this “sparrow grass” as it was once known, is why many people stick to steaming it without taking their beady eye off the cooker. Such caution is justified, but once you’ve had it oven-roasted there’s no turning back, as this showcases the favour like nothing else.