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Flowers blooming, birds singing and asparagus growing — all sure signs that spring has arrived. Asparagus is the first crop of the year for farmers in this region, reaching its peak around Memorial Day.
Barrie Hill Farms in Barrie, Ontario, has been growing the green vegetable for more than 30 years. The farm boasts 17 acres of asparagus and, with the surprise warm weather, it’s in full swing even earlier than usual this year. “As soon as it hits 70 degrees, asparagus starts growing rapidly, and if it’s between 75 and 80 degrees it just bolts out of the ground,” says Morris Gervais, who operates Barrie Hill with his parents. “If it’s hot it can grow six to seven inches in a day.”
Barrie Hill began in 1968 as a tobacco farm. As that industry declined, strawberries were planted in 1977, followed by blueberries, raspberries, then asparagus in 1980.
Ontario is known for its many asparagus farms. Gervais says the sandy land rimming the Great Lakes is ideal for growing because of how well it drains. Asparagus doesn’t do well in clay soils.
Gervais says asparagus is easy to grow, as long as you’re patient. “It takes a few years to grow into a fern,” he says. “You’re not going to plant it one year and have asparagus the next; it will take two to three years.”
In four to five years, a large fern will reach its full potential and produce about two to three pounds of asparagus per season. Barrie Hill Farms can produce 70,000 to 80,000 stalks in a good year.
During its growing season, asparagus needs to be hand-picked every day if it’s above 50 degrees. After the six-week growing season, it’s important to stop harvesting because the plant needs to have stalks left in order to reseed.
As temperatures warm, Barrie Hill Farms begins its busy season, offering wagon rides, berry picking and a strawberry festival in June. And, as always, asparagus marks the start of it all.
Info to Go:
Barrie Hill Farms
2935 Barrie Hill Road
Barrie, Ontario
705-728-0571
barriehillfarms.com
With fresh asparagus in season right now, it’s time to take advantage of the nutritious veggie. These two recipes are courtesy of the marketing group Ontario Asparagus.
Grilled Asparagus with Lemon Aioli
Ingredients:
1 head garlic, cloves separated and peeled
2 to 3 tablespoons of freshly squeezed lemon juice
1 tablespoon finely grated lemon zest
1 cup mayonnaise
1 pound asparagus, trimmed
2 tablespoons extra-virgin olive oil
1 to 2 tablespoons balsamic vinegar
salt and pepper
pinch of saffron (optional)
In a small saucepan, cover garlic with water and bring to a boil. Reduce heat to simmer; cover and cook until very soft, 30 to 40 minutes. Drain and pat dry. If using, stir saffron into lemon juice; set aside to dissolve, about 5 minutes. In food processor, process garlic and lemon zest to form a puree. Add mayonnaise and lemon juice mixture; process until well blended. Taste and season with salt and pepper. Cover and refrigerate until ready to serve.
To grill asparagus, preheat grill on high for about 10 minutes. Reduce heat to medium-high. Place asparagus in shallow pan; add oil and toss to coat well. Grill tender-crisp, about 3 minutes per side. Brush with vinegar; season to taste with salt and pepper. Serve immediately with lemon aioli as a dip or as a drizzle.
Asparagus Strudel
Strudel Ingredients:
12 ounces asparagus, trimmed
1 tablespoon canola oil
2 shallots, finely chopped
2 cloves garlic, minced
3 ounces Swiss cheese, shredded
¼ cup sour cream
¼ cup dry breadcrumbs
1 tablespoon freshly grated Parmesan cheese
6 sheets phyllo pastry
½ cup unsalted butter, melted
salt and pepper
Roasted Red Pepper Sauce Ingredients:
2 large roasted red peppers, seeded and peeled
1 tablespoon fresh chopped basil
¼ cup (or more) balsamic vinegar
Strudel
Cut asparagus into ½-inch pieces; steam or simmer just until tender-crisp, about 3 minutes. Drain and pat dry. Place in large bowl. Heat oil in skillet over medium-high heat; cook shallots and garlic until softened, about 3 minutes. Cool slightly. Add to bowl. Add Swiss cheese, sour cream and salt and pepper to taste to bowl; mix well. In small bowl, combine breadcrumbs and Parmesan cheese; set aside. Preheat oven to 350 degrees. Lightly grease baking sheet.
Place one sheet phyllo pastry on clean work surface with long side closest to you, keeping remaining sheets covered with waxed paper and damp tea towel. Brush with melted butter; sprinkle with about 1 tablespoon of the breadcrumb mixture. Cover with another sheet of phyllo, butter and breadcrumbs. Top with third sheet of phyllo; butter sheet. Cut in half crosswise to make 2 stacks. Place one-quarter of the filling along one short end of stack, leaving about 1 inch uncovered at each end. Roll phyllo up and over filling to completely enclose it. Fold long ends over toward filling; continue rolling strudel. Brush all over with butter. Transfer to baking sheet. Repeat with remaining stack. Make 2 more strudels with remaining ingredients. (The strudels may be prepared to this point and frozen for up to 1 month.) Bake strudels for 30 minutes or until pastry is golden brown.
Roasted Red Pepper Sauce
In food processor, combine red peppers, basil and 1/4 cup of the vinegar; process until smooth. Taste and add more vinegar if desired. Pour into small saucepan and bring to simmer over low heat. Serve under or beside strudels.
Nutrition note: At just 20 calories per serving, this spring green brings a good dose of folate and glutathione to the table, not to mention a punch of thiamin and vitamin B6. It’s also a good source of protein.
