guy’s weekly new: asparagus, optimism & relief

A cool May has restrained the flowering urges of our purple sprouting broccoli, leeks and cauliflower, giving us the bonus of an extra two to three weeks’ picking. With the barns empty and the last of 2012’s crops ploughed over, we can finally say our annus horribilis is over. Hurrah! I haven’t been happier to see a plough in a field since I ploughed in my first disastrous strawberry crop back in the 80s. I remember whooping from the tractor seat. 

Looking forward, most of spring has gone well. There has been enough dry weather to create good seed beds and plant in the right conditions, with rain for germination and establishment. The persistent cold means that most crops are running two to four weeks late, but the prevailing feeling among growers is one of optimism: a strong, healthy crop is the best way to banish memories of last year. This week sees the first Devon-grown little gems, wet garlic, pak choi, salad onions and salad leaves in the boxes. The cold has meant a slow start to our asparagus and rhubarb season. Asparagus is a hard crop for organic growers: all the weeding has to be paid for from a very short harvesting season, which ends in late June to allow the plant to recharge its roots. Two weeks lost at the beginning will be hard to make up. Rhubarb loves cool, damp weather and we are now into the thick of the crop. It will be available to add to your order and occasionally in the boxes through to the end of July.

As I type, my son is grilling me about us pre-empting the UK season with asparagus from Pepe, our grower near Granada in Spain. When did this seventeen year old become such a purist? Logically, based on carbon footprint, I have no trouble defending working with Pepe. He is a small, highly committed grower, cultivating the same fields farmed by his family for generations, which are irrigated using snow melted from the mountain surrounding his farm. We like him and the quality is always good, but is there something iconic about English asparagus? Should we make you wait? Thoughts to or comment on here.

Guy Watson

One response to “guy’s weekly new: asparagus, optimism & relief

  1. I would never, ever buy Spanish asparagus. The wait for English asparagus makes it all the more special.
    We in Northamptonshire having been eating local asparagus for nearly 3 weeks now.

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