Sustainable Early-Season Asparagus – Hampshire
As we move into spring, the soil begins to heat up prompting perennial plants - i.e. those that remain productive year-on-year (like asparagus and Rhubarb) - to wake up from winter survival mode and start growing, flowering and fruiting again. Early-season produce can be achieved by wily growers who employ a variety of techniques to fast-track this natural process.
Situated on the south coast of Hampshire, opposite the Isle of White, our growers are industry leaders in harnessing natural processes to extend British produce seasons, thus reducing reliance on international imports. Their early-season asparagus is grown in coconut coir (fibre) compost that is a by-product from the previous seasons’ strawberry production. This compost is crawling with biological life, which keeps the asparagus roots healthy and warm over winter (see picture below).
Coconut Coir Compost
Recycled from the strawberry beds, the coconut coir compost is packed full of life, keeping the roots healthy and warm over winter
The second trick is to capitalise on the lengthening days to lock in sunlight and start heating the soil in the asparagus beds. To do this, the growers create a double polytunnel system, with individual beds covered by a smaller tunnel inside a larger enclosure (see picture below). This ensures the polytunnels are naturally heated using free and clean solar energy, and no fossil fuels – as employed by some other growers.
2. Double polytunnel System
Locking in solar radiation to warm the soil, fast-tracking the growing season
These two techniques combined allow for a first harvest of British asparagus as early as February, using no artificial heat, herbicides or pesticides, a remarkable feat of natural season extension. Last year, the early season beds finished on 10th May, a full two weeks overlap with the main, outdoor crop from our other growers in Hampshire and Sussex, this ensures a constant supply of beautiful British asparagus from February to June! In the main outdoor season, starting at the end of April, our growers can pick your grades to order, ensuring you have exactly the spec you need for your kitchen, reducing waste.
At Chefs Farms, we offer three grades of green early-season asparagus; Sprue, Jumbo and Classic (see pictures). The delicate Sprue is more tender and suited to being roasted or flash grilled from raw. Jumbo tends to be sweeter and offers more textural variance, holding a satisfying crunch when lightly blanched. The classic is versatile, sitting in the goldilocks zone between the two. We also offer an early season purple variety, with a subtle fresh flavour, best eaten raw.
Early Season Sprue and Jumbo Asparagus
Jumbo, Classic and Purple early season asparagus is available NOW on Fresho. Sprue will drop in the coming weeks.