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PEDROSA's Asparagus Farm 1550 Robson Lane Cowichan Bay, B.C. Phone (250) 743-5073 |
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 The Asparagus Farmhas the following Produce available direct from the farm only on a seasonal basis. |
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Asparagus is available fresh daily from |
The secret to choosing good asparagus lies in its freshness, handling,
and how fast it grows. If not chilled and kept moist soon after picking,
the fibrous ‘woody’ portion of the stem will actually climb the stock!
Vitamin C content will be sacrificed along with the sugar which rapidly
turns to starch. Contrary to what some think, research has shown that
skinny stalks are not the most tender asparagus. Tenderness is very
much related to how fast the asparagus spear grows, being tender when it
develops quickly, as it will in warm temperatures. At The Asparagus-Apple
Farm, we pick your asparagus fresh daily and handle it so as to maintain
the highest quality possible.
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In response to considerable customer demand, The Asparagus Farm has been working
for years to develop the means of producing quality white asparagus, a European
delicacy. Customer response suggests that this goal has been achieved, with restaurants
and outlets on Vancouver Island and in Vancouver seeking white asparagus from The
Asparagus-Apple Farm in Cobble Hill.
White asparagus requires different preparation and cooking methods than green asparagus. While it is not necessary to peel green asparagus and cooking is minimal (three to five mins.) so as to produce a bright green, tender-crisp product, this is not the case with white asparagus. If eaten raw (it has a sweet nutty taste, and crunchy texture ) white asparagus may be eaten as is. If cooked, however, white asparagus MUST be peeled first so that no skin remains and cooked until completely tender, (twenty minutes or more). Start lightly at the tip and peel deeper as you get toward the butt end. If peeling is done too timidly or cooking time is inadequate, the asparagus will be stringy. While there are special white asparagus peelers available in Europe, a potato peeler works fine. As with green asparagus, the more fibrous portion on the butt end should also be removed. Snap at its natural breaking point. But do not despair. Peeling goes quickly and the peelings and ends may be used in the cooking to produce the most exquisite sauce base imaginable. See our favourite recipes for White Asparagus that follow below. |
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Please take a moment to sample some |
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Northbound on the Island Highway, turn right
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