It's spring!
Striking green and lavender asparagus spears poke from the earth. Sweet strawberries drip with juice. Rhubarb blushes lime green and crimson. And the freshest lettuce, spinach, and peas herald the new season's bright new green.
Right now, though, asparagus is the star in northwest Michigan farmers markets, farm stands, and local grocery stores.
Did you know?
- Watch out! This hearty vegetable can grow 10 inches in 24 hours!
- Asparagus is a member of the lily family.
- It's healthy, too. Asparagus has plenty of Vitamins A, C, B-6, B-9 and B-12 and the anti-carcinogenic, antioxidant glutathione.
- Find it!
- Asparagus is sprouting all around northwest Michigan. You can find 19 farms selling asparagus from Manistee to the Mackinac Bridge at the Michigan Land Use Institute's online guide to local farm foods, www.LocalDifference.org .
- For a direct link to all of the asparagus farms by county and more, head to this link: http://localdifference.org/farmsearch.asp
Try this!
- Try roasting asparagus tossed in a little olive oil with sprigs of rosemary or thyme for about 15 minutes until slightly browned, in a 450 degree oven. Stir occasionally. Sprinkle with coarse salt.
- Want top quality? Here's a tip from Empire-area asparagus farmer Harry Norconk, who's working nonstop trucking loads of handpicked asparagus to local stores and restaurants. He keeps his spears fresh by plunging them into icy cold water for awhile, and then keeping them in containers with just a bit of water.
