(5/2018) I love living in south-central PA for many reasons. One of the primary reasons is my love for the seasons and how they subtly change from one to the next. This year – oh spring, where are you? I am surely hoping that by the time you read this article, spring will have sprung and our orchards will be pushing hard for amazing shades of whites, pinks, corals, roses – it is truly glorious in northern Adams County when the trees are all in bloom!

It is not uncommon for people to call and/or e-mail us this time of year – asking when the best time would be to come to see the blossoms. Most years, we can pretty closely nail it. I’m not so sure I can wager a guess for this year. We have silver tips just showing as I write – nowhere near bloom – but it will only take a few days of 70 degree weather until things will really be popping! For fruit growers, weather like we are currently experiencing is really more good than bad. Buds are kept at bay – avoiding hard freezes that can so easily occur in March and April. But I’m not going to lie. I am ready for spring!

We are well behind what should typically be happening on the farm this time of year. We have not begun to lay off ground for tree planting, we have not applied copper sprays – which are used as a fungicide – but must be applied while the trees are dormant. BUT – it can’t be too cold to apply the copper, so we are getting boxed into a corner. The trees will soon not be dormant, BUT it’s too cold to apply. We have not laid plastic for vegetable planting. We have not begun fertilizing because the temperatures must be warmer to apply many of the fertilizers we use. With the exception of some greens in our greenhouse, we have not planted the first thing. There are over 3,000 trees, just waiting to be planted! Our business – not unlike any other – is all about the bottom line. You want to be the first one to have sweet corn (by the 4th of July is ideal), the first tomatoes, and the first strawberries. This year, we will be lucky to have sweet corn by the end of July, and we already have some large wholesale orders for strawberry festivals slated right around Memorial Day. Yikes – it better warm up soon!

Let’s talk just a bit about the first crop that we harvest each year – asparagus! We have cut asparagus as early in the year as April 20, and as late as May 5. It takes warm soil to cause asparagus to push, and the warmth must be during the day and overnight. It doesn’t matter if the daytime temps are 70 degrees, if the overnights drop down into the 40’s and 50’s. Needless to say, we need some real warmth to get things pushing. Once things get rolling with asparagus, there are some days that we cut two times – once very early in the morning and then again at the end of the day. Often this is the case on a Saturday so that our field crew can have off on Sunday. Asparagus should be planted in an 8 to 10 inch trench and covered gently with soil. The pH needs to be 6.5 to 7. Asparagus should not be cut in years one and two – so that the roots can gain in strength. By year three, cutting can begin in earnest. Asparagus spreads quite readily and rapidly, and it is not unusual to find single asparagus fronds a mile away from our big plantings. The seeds are carried in the fall by wind and by birds. My flowerbed has quite a few asparagus ferns in it! Typically, asparagus is cut for about 6 weeks. Toward the end of its season, the stalks become "seedy" which is the signal we look for to tell us the crop is done for another year.

The health benefits of asparagus are many. It is loaded with many valuable nutrients, including Vitamins A, C, E and K. Asparagus is also a good source of fiber! And asparagus can be enjoyed in so many different ways – other than cold in a dip, or steamed, or grilled! I hope you enjoy a few of my very favorite asparagus recipes!

Grilled Asparagus

Choose both volume and size of asparagus you’d like to grill. It’s best to keep them as close in size as possible, for even grilling. Place on foil or grilling pan and brush with olive oil. Season with salt – or any blend of seasonings you enjoy. Grill, turning the asparagus periodically to soak up the oil and seasonings. Probably my favorite way to enjoy asparagus!

Cream of Asparagus Soup

Ingredients:

• 1 Lb. Fresh Asparagus
• 3 T. Butter
• 1 Small Onion, Diced
• 3 C. Chicken Broth
• 1 Small Potato, Diced
• 8 Oz. Package Cream Cheese, Softened and Divided
• 1 Tsp. Pepper
• 1 Tsp. Chives
• ½ C. Parmesan Cheese

Cooking Instructions:

Cut asparagus into 1" long pieces, removing any woodiness on the end. Melt butter in large saucepan. Add onion and sauté until tender. Add chicken broth, cut up asparagus and diced potato. Cook until potatoes are fork tender. Place half of the broth & vegetables into a blender with half of the cream cheese and puree. Then repeat with remaining broth, vegetables and cream cheese. Return all blended ingredients to the cooking pot. Add pepper, chives and Parmesan cheese. Serve hot.

Shrimp & Asparagus Linguine

Ingredients:

• 1 Lb. Linguine
• 2 T. Extra-Virgin Olive Oil
• ¼ C. Butter
• Cherry Tomatoes, Stemmed and Halved
• Salt
• Pepper
• Old Bay Seasoning
• 1 Lb. Asparagus, trimmed, cut into bite size pieces
• 1 Lb. (16 to 20 count) shrimp, peeled and deveined

Cooking Instructions:

Cook pasta according to directions. Drain and place in a large bowl. Heat the oil and butter in a large deep skillet over medium high heat. Roast the asparagus until tender, adding the salt, pepper and Old Bay to taste. Add the tomatoes and shrimp until the shrimp is cooked about 5 to 7 minutes. Pour the sauce over the pasta and toss to combine. Serve immediately.

Aunt Ann’s Asparagus

Ingredients:

• 2 Lb. Fresh Asparagus
• 1 C. Chopped Onion
• ¼ C. Butter
• 6 T. Flour
• 3 C. Milk
• 2 Tsp. Salt
• ¼ Tsp. Pepper
• 4 Hard-boiled Eggs, Chopped
• ½ C. Shredded Cheddar Cheese
• ½ C. Dry Bread Crumbs

Cooking Instructions:

Cook asparagus until barely tender. Drain well. In a large skillet, cook onion in butter until tender (not brown). Stir in flour. Add milk and cook, stirring constantly, until thickened. Mix in salt, pepper, eggs and asparagus. Turn into a 2-quart casserole. Top with cheese and crumbs. Bake at 350 degrees about 30 minutes or until hot and bubbly.