May Is.......National Asparagus Month

Garden's are beginning to sprout new crops and offer more choices in the grocery store. May brings the spring flowers from April rains and a dinnertime favorite, asparagus. The month of May is home to many food celebrations and we'll explore them throughout the month especially as West Virginia farms start bringing more and more produce to the market.

In the April 30, 2001 Charleston Gazette newspaper, writer Sara Busse and photographer Chris Dorst wandered over to the Ware Farm in West Hamlin. What they found were three acres of asparagus and harvest in full swing. Read the article here and plan to visit the farm to get the perfect dinner vegetable, pick some up at Forth Food Fair or The Purple Onion at Capitol Market, or order them at your favorite restaurants, Huntington Prime and Jewel City Seafood.

Let's explore this early season crop....did you know:

• Asparagus is a member of the Lily family
• Asparagus spears grow from a crown that is planted about a foot deep in sandy soils
• It takes three years before the plant is ready to be harvested for the first time
• Under ideal conditions, an asparagus spear can grow 10" in a 24-hour period; some fields need to be picked every 24 hours
• A well cared for asparagus planting will generally produce for about 15 years without being replanted.
• Asparagus is healthy--high in folic acid, a good source of potassium, fiber, Vitamin B6, Vitamins A & C and thiamin; no fat, no cholesterol and low in sodium

Try this easy way to prepare asparagus and enjoy the garden!

• 3 Tablespoons butter or margarine
• 1 bunch fresh asparagus
• 3 cloves garlic, chopped

Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.