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Asparagus, 1 lb. Bunch

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Such a brief season for such a delicious and nourishing veggie! Take yours out of the box immediately and place in a glass of water like a cut flower.

“For about 48 weeks of the year an asparagus plant is unrecognizable to anyone except an asparagus grower. Plenty of summer visitors to our garden have stood in the middle of the bed and asked, 'What is this stuff? It's beautiful!' We tell them its the asparagus patch, and they reply, 'No this, these feathery little trees.' An asparagus spear only looks like its picture for one day of its life, usually in April, give or take a month as you travel from the Mason-Dixon Line. The shoot emerges from the ground like a snub nose green snake headed for sunshine, rising so rapidly you can just about see it grow. If it doesn't get it's neck cut off at ground level as it emerges, it will keep growing..." - Barbara Kingsolver


A perennial vegetable grown for its delicious young shoots, asparagus is rich in B vitamins, vitamin C, calcium, and iron. Fresh-picked spears are far more tender and tasty than store-bought ones. Location is important because this crop will occupy the same spot for 20 years or more. Asparagus does best in lighter soils that warm up quickly in spring and drain well. One of the challenging aspects of asparagus farming is that in warm weather, the shoots need to be cut twice a day!
Gary Priest of Priest Farms decided to take proactive action when it became apparent that tobacco farming would fade away. So, the Priests decided to try growing a veggie that's not too common 'round these parts. Gary's wife Jane decided to retire in 2015 as a respiratory therapist and Gary saw that as an opportunity to have another farm-hand, along with his son Ben. When Mother Nature cooperates, there is a six-week window of harvesting in the spring. 
Snap off the ends, then saute them. Simple!
Sandhills Farm to Table

Place in glass of water on countertop or fridge and eat within a few days.

Try this recipe from Jane Priest:1. Wash, trim ends, blanch asparagus for 2-3 minutes2. Chill with ice and drain well 3. Wrap asparagus with thin slices of Swiss cheese or favorite thinly sliced cheese 4. Cut prosciutto into strips and wrap around asparag

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