A SPEAR THROUGH THE HEART...

A BIG PINK SIGN READS: SNAPPED ASPARAGUS...You can't miss it.

So I asked Bruce Zinkle of Marshview Farm what was so special about being snapped versus being cut. He told me that snapping breaks the asparagus spear at the point where it becomes tough, so each spear brought to Market is pristine and tender from top to bottom; ready to steam or grill or lightly saute to perfection.

Bruce and Jane Zinkle grow 3 to 4,000 lbs.of asparagus each season and they've been coming to Market for about 20 years. That's a lot of asparagus and a lot of snapping. And, a lot of soil preparation and diligent tending. Asparagus. says Bruce, love a sweet, sand/clay loam and once picked, must be kept at a steady 35 degrees. That's key. "Our asparagus looks like it was picked yesterday, and most of it was!"

 

"Pray how does your asparagus perform?"

John Adams, in a letter to his wife Abigail