We know everyone is wondering how on earth we can have local asparagus in March. The answer is polytunnels. Our lovely friends along the road at Easter Grangemuir Farm are experts at growing strawberries. Their Pittenweem strawberries are renowned in the area for being some of the best. Recently they’ve put their expertise to the test and started growing asparagus in their polytunnels as well. While the strawberries are slowly ripening, the asparagus is ready for cutting.
The Brown family farm at Easter Grangemuir Farm which is just outside Pittenweem, just 4 miles from our farm. We try to reduce the food miles in our shop as much as possible, and so working directly with lots of local farmers and producers ensures our range of products is as wide as possible. To be able to buy local asparagus from just 4 miles away is fantastic.
Our favourite way to enjoy asparagus at home is by cooking it on the griddle or in the oven. First snap off any woody ends by gently bending the asparagus spears until they snap at their natural breaking point. Then coat generously with rapeseed oil or olive oil, season with salt and pepper. At this point we massage the spear with crushed garlic, this is optional, we love garlic! Pop in the oven for roughly 10 minutes at 200C/180C fan or griddle for 1-2 minutes. Enjoy with some handmade hollandaise sauce. (Pst…we sell Trotters hollandaise and it’s fantastic).
Also try this delicious asparagus tart recipe from Farms Girl
Asparagus is only in season for 1-2 months. Local is most definitely best, you can taste the difference. Don’t miss out on this seasonal veg, once it’s gone you’ll have to wait a whole year for more.
