|
Asparagus
must be picked, graded and bagged by hand. |
|
The
outdoor temperature determines the crop rate
of growth. In peak conditions the crop can be
harvested every day but in cooler conditions
it may only be every 2 - 3 days. |
|
Under
ideal conditions, an asparagus spear can grow
10" over the space of 24 hours |
|
The
asparagus season is very short- each crown will
send spears up for about 6-7 weeks during the
spring season and early summer |
|
The
thickness of spears depends on a number of conditions
including the depth of the crown and soil density.
The spears are graded into spru, medium and
jumbo bags to indicate thickness. |
|
After
harvesting is done the spears grow into ferns,
which produce red berries and the food and nutrients
that are necessary for a healthy and productive
crop for the next season. |
|
Asparagus
is best eaten as a starter with butter or hollandaise
sauce. |
|
Asparagus
has no fat, contains no cholesterol and is low
in sodium. |
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