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Vegetable List

Acorn Squash

Arugula

Asparagus

Beets

Bok Choy

Broccoli

Brussels Sprouts

Butternut Squash

Cabbage

Cantaloupe

Carrots

Cauliflower

Celery

Collard Greens

Corn

Cucumbers

Eggplant

Endive

Escarole

Green Beans

Green Onions

Kale

Kohlrabi

Leeks

Lettuce

Mustard Greens

Okra

Onions

Parsnip

Peas

Peppers

Potatoes

Radishes

Rhubarb

Rocket

Scallions

Snap Beans

Snow Peas

Spinach

String Beans

Summer Squash

Sweet Corn

Sweet Potatoes

Swiss Chard

Tomato

Turnip

Watermelon

Zucchini

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Asparagus

vegetable

Growing:

Asparagus is a perennial, meaning it will come up each year. However, in the case of asparagus, it takes a few years before you can harvest. To start from seed, plant in early spring, about 3 weeks before last frost date. Plant seeds in a trench 6-8 inches deep in rows about a foot apart. Cut back each fall. In their third or fourth year you can harvest the spears that develop.

Alternatively, purchase "crowns" (asparagus plant starts) which can be harvested the second year.

To harvest, cut the spears in the spring when they are 6-8 inches high and before the heads separate.

Selecting & Storing:

Look for asparagus early in the spring. Stalks should be bright green, firm and round. The heads should be compact/closed and a bit purple in color. If possible, store asparagus "standing up" in a container with a couple inches of water; place container in the refrigerator. If this isn't practical, wrap the cut ends in a damp paper towel and store in an air-tight bag/container in the refrigerator. Use within a couple days.

Basic Preparation:

Gently wash under cold water, and trim cut ends. Put about an inch of water in a flat skillet and bring to a boil; add the asparagus in a single layer and position the pan on the burner so that stems are over heat and the heads are not, if possible. Boil until slightly tender, but still crisp (about 5 minutes).

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