I remember talking with Val sometime in 2012 and she casually mentioned growing 1/4 acre of Jersey Giant asparagus. Wait, a 1/4 acre of asparagus? Yes, indeed. At the time, she wasn’t sure what they were going to do with all of it. I remember saying our customers would love an abundance of fresh Spring asparagus!
Fast forward two years later, Val and Kerry were ready to start selling at market. They easily sell 100 pounds every week.
You can now find Bub’s Produce asparagus at a number of local eateries as well. Your vegetables at CHOPS, Oahe Marina, RedRossa Italian Grille, and Silver Spur are likely to include local asparagus from Val and Kerry. If you miss Saturday market, you can also find their asparagus at Lynn’s Dakotamart in Ft Pierre.
As a perennial, asparagus will come back every year. That aspect is a positive for Val and Kerry because they don’t have to replant it every year. Some days, though, can be tough. Harvesting on a hot day or after a long work day is exhausting. Val says she has looked up and wondered if she’d ever be done. She’s been tempted to mow it down, just to give them a bit of a break. But, then she remembers that it’s only a Spring crop and she keeps cutting.
Val says many people are under the impression bigger asparagus is woody. When cutting fresh asparagus, she finds the opposite to be true. Try some of the bigger asparagus from Bub’s and see what you think.
Curious how someone who harvests asparagus every day likes to eat it? Val says their favorite way is oven-roasted. Toss with olive oil, sea salt, fresh ground pepper and roast in a 400 degree oven for 20 minutes. They also really like to saute it with mushrooms, red bell pepper, and yellow squash with infused olive oil.