Agriculture Reference
In-Depth Information
W H E R E T H E Y' R E G ROW N: Asparagus is an early-spring crop, with
most harvesting finished by the end of April. California grows 80 percent of the fresh as-
paragus and more than half of all the asparagus in the United States. The next leading
state is Michigan, which grows a little more than 10 percent of the total. In California the
historic farming area is the deep, loamy delta of the Sacramento and San Joaquin rivers,
around Stockton. There have also been significant plantings in the Imperial Valley, but
in recent years these have dwindled due to competition from imported asparagus, mainly
from Mexico and Peru.
H 0 W T O C H O O S E: Whether the asparagus is fat or thin, there are certain
things to look for. First, check the tips. Remember that asparagus is a fern picked at an
immature stage. The small "leaves" at the tip of the spear should still be tightly furled. The
tender tip is also where asparagus will first begin to break down - it should be firm with
no trace of softening. Second, check the base, which should be moist. Good markets sell
asparagus sitting in a tray of water or on a moist towel to prevent the bases from drying
out.
H O W T 0 S T O R E: Asparagus should be stored in the refrigerator in as humid
an environment as possible. One way to accomplish this is to keep the spears upright in a
container of water, like cut flowers. Drape a plastic bag over the top to create a moisture
trap.
