We now supply a number of local pubs, restaurants and other farm shops - so hopefully many more of you are enjoying seasonal local produce at its best.
The purple variety has produced a small yield creating interest and positive feedback. We have had to stop cutting now (early June) to help build this still young crowns reserve for next year. Any comments of your experience of the purple variety are most welcome.

This years season is due to be extended past June 21st as one bed was late starting. We aim to have a small quantity until the end of June.

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.