Is there such a thing as too much asparagus? Impossible! Especially when it’s succulent purple asparagus…
Sara Kurak of Full and By Farm sent out an email this morning reiterating Sunday’s asparagus announcement: they’re already harvesting asparagus.
We are still harvesting daily and need some eaters! Please stop by, or stop by again to grab some more.
Full and By Farm’s weekly member pick-ups don’t start until Thursday, June 7th, but they can’t wait for the calendar to catch up with nature. To help out with the asparagus glut Kurak is encouraging current members of their Essex, New York CSA to swing by early for a spring delicacy that’s ready to enjoy now.
Three days ago she announced that the “asparagus has been bravely fighting through the cold spring, hail storms and asparagus beetles, and it’s finally starting to roll in.” As she often does in her weekly farm letters, she reminded everyone how to distinguish tender from stringy asparagus.
When preparing asparagus you’ll want to take off the bottom, tougher part of the stem. Snap off the bottom, rather than cutting it, to find the spot where the stalk naturally softens up.
Like magic, the asparagus spear will snap at precisely the right spot every time.
When I swung by the farm to grab asparagus, several of the farmers were enjoying a delicious farm lunch at a picnic table under a tree. I stood next to the handsome draft horses at rest between chores and enjoyed the pastoral scene, wondering for a moment if life as a farmer might not be ideal. Idealized, for sure. With plenty of back straining labor and an unremitting schedule thrown in for good measure. My wave of envy was quickly replaced with a sense of gratitude to the farmers for contributing such nourishment to our lives in Essex, New York.
- A Local’s Look at The Dirty Life (essexonlakechamplain.com)
- State of the Farm | Kristin Kimball (essexonlakechamplain.com)
- Sally Lesh & Hyde Gate (rosslynredux.com)
- The Cupola House (hipvacationrentals.com)