| Apples |
mid-August to late October |
| Asparagus |
early May to late June |
| Beans |
early August to mid-September |
| Beets |
mid-August to mid-October |
| Blackberries |
mid-August to late September |
| Blueberries |
mid-August to mid-September |
| Broccoli |
mid-July to mid-October |
| Cabbage |
mid-August to late October |
| Carrots |
late July to October |
| Cauliflower |
August to October |
| Sweet Cherries |
early July to early August |
| Tart Cherries |
July to August |
| Corn |
late-July to mid-September |
| Cucumbers |
early August to early October |
| Currants |
August to September |
| Gooseberries |
August to September |
| Grapes |
September to October |
| Lettuce |
mid-July to mid-September |
| Nectarines |
August to September |
| Onions |
early July to late September |
| Peaches |
mid-August to mid-September |
| Pears |
September to October |
| Peppers |
August to mid-October |
| Plums |
August to September |
| Potatoes |
early September to late October |
| New Potatoes |
mid-July to early September |
| Raspberries |
August to October |
| Saskatoons |
July to August |
| Snap Peas |
late June to mid-July |
| Summer Squash |
mid-July to mid-September |
| Winter Squash |
mid-September to mid-October |
| Strawberries |
mid-June to mid-July |
| Tomatoes |
early July to October |
|
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May 12, 2008
By Janice Benson
Entrepreneurial Agriculture Project Assistant 
After a seemingly long winter here in Northern Michigan, it’s a delight to see the stalks of fresh, local asparagus popping up. I tasted my first spear of the season last week, fresh from Brown’s Orchard in Bear Lake. Now I can officially celebrate the true arrival of spring!
One of my favorite ways to eat asparagus recently, is in a Frittata. Combined with fresh, local eggs, Shetler’s cream and a little nutmeg, it’s delicious. I also love to roast asparagus with citrus slices, olive oil and sea salt. The possibilities are endless…Send us your favorite recipes!
Janice Benson
Taste the Local Difference
Selecting and Storing
- Select spears that look moist, firm and fresh. Ones with a larger diameter are more tender.
- Wash thoroughly, pat dry and refrigerate as soon as possible after purchasing.
- Bundle spears and stand upright in a container of water to maintain freshness.
- Freezing: Blanche spears for one minute in boiling water. Rinse in ice water, then drain and pack in airtight containers, leaving no head space.
Fun Facts
- Asparagus is a member of the lily family.
- It can grow as quickly as 10 inches in one day!
- After harvest, the spears grow into ferns, which produce red berries and nutrients that are essential to a healthy crop next year.
- Michigan ranks third in the nation for asparagus production, behind California and Washington.
Nutritional Information:
- A good source of potassium, fiber, Vitamin B6, Vitamin A and C and thiamin.
- Asparagus has more folic acid than any other vegetable!
Recipes:
- Simple preparation: Place in a tall, covered pot with an inch of water. Stand asparagus upright and steam for 5 minutes. (This cooks the tougher stalks, while lightly steaming the thinner tops.)
- Asparagus Frittata
- Citrus-Roasted Asparagus
- Asparagus-Leek Risotto
Sources/Links:
- Michigan Asparagus Advisory Board,
www.asparagus.org |
