Next season is expected to start earlier in 2009 than in previous years with the use of polytunnels. We are also currently trialing a veriety of purple asparagus which should be ready for 2010. This variety is reported to be more tender and can be eaten raw in salads etc.

Grade 1: Thick Premium Product
Grade 2: Medium
Grade 3: Known as :'sprew' thinnest & cheapest

To Prepare bend the lower end of each stem until it snaps, which will be the point where it begins to toughen.

Cook in a special asparagus pan or wedge the bundles upright in a deep saucepan. Cover the tips with a cap of foil and simmer gently for between 8 - 12 minutes, until tender. This way the stalks are poached while the delicate tips are gently steamed

Server hot with melted butter or Hollandaise sauce, or cold with mayonnaise or French dressing. Hollandaise and Bearnaise Sauce are now available to buy in the shop in 200g jars.

Out of season, the uncut spears grow 5-6ft in height and fern, which helps the crown to replenish its energy for the following years production. Asparagus fern is often used by florists in bouquets.

The asparagus season begins roughly at the end of April (weather depending) and runs to the 21st June. Over cutting of the crop would result in weaker crowns and poorer yields for the following year.

Asparagus likes warm and humid conditions  to grow well. Cooler temperatures and rain will stunt growth, so please be understanding if we run low when the weather is poor. Ordering is recommended.