Hungry Hollow Happenings: April 2024
A walk through the fields reveals dancing pea shoots, swaying barley, lusciously full cover crops, freshly planted tomatoes, and asparagus ready for harvest – all set to the tune of the many Red-winged Blackbirds and their fellow feathered friends that occupy the airspace and trees overhead. It’s early April and we’re starting to believe Spring is here. The almond blossoms of our neighbors’ orchards have all fluttered to the ground, the oak trees dotting the hillsides are showing their bright green new leaves, and our asparagus is starting to emerge out of the ground at a steady pace.
This year’s asparagus harvest came a little late. While we waited for the asparagus to grow enough for harvest (its tardiness due to cold temperatures), we also had to wait for the ground to dry out so that we could prepare for the asparagus harvest. The first step in preparing for harvest is mowing down the early asparagus spears and large winter weeds. Then, we use a series of mechanical cultivation tools pulled by our tractors to dislodge any weeds from the soil. Lastly, with another set of tools, we incorporate that plant matter back into the soil. This results in clean beds that will help make harvest easier and make the asparagus plants happier.
We managed to find some dry periods in mid-March that allowed us time to get all that done. The preparation, coupled with (somewhat sporadic) warmer temperatures encouraged the asparagus to grow and our harvest to get underway! You should start seeing Durst Organic Growers asparagus bunches make way to your local grocers any day now.
These emerging spears will be a few inches taller by tomorrow!
Asparagus grows quickly! We hand harvest so that we can select spears of specific lengths. At peak season we are harvesting each field daily, as the spears can grow several inches in a day
ready for harvest!
But, asparagus was not the only thing we were waiting for. Just two weeks ago, we planted our first (of six) tomato plantings! Before we could plant, we (of course) had to prepare the fields, which is a similar process to the asparagus prep.
Just like the asparagus fields, we need to wait for the soil in the soon-to-be tomato fields to dry down some before coming in with our heavy tractors and equipment. If we go in and work the soil when it’s too wet, we run the risk of compacting and damaging the soil structure.
A few years ago we stopped planting (intentional) cover crops in the block where we plan to put our first tomato planting. We started doing this because sometimes having to wait to terminate and incorporate a hefty cover crop can conflict with the timing of our planting needs. This is especially problematic during wetter years. We’ve had seasons (such as this one!) where the cover crops will grow to be over 5’ tall; all that plant matter takes a while to work back into the soil. To avoid the extra wait, and potential delay in getting our plants in the ground, we decided to not put in a cover crop on just our first block of tomatoes. Don’t worry, though, the soil doesn’t stay completely bare all winter – weeds do make a nice winter cover to keep our soils from eroding or flooding during heavy rains, while also offering roots to the underground ecosystem (weeds are cover crops too!).
So, that said, the first step in prepping our field for planting tomatoes is mowing! Though this block didn’t technically have a true cover crop, the weeds were still too big to be taken down by just our bed prepping equipment. As such, we approached it as if it were a cover crop (weeds are cover crops too!).
A bug’s eye view of our cover crop
mowing down the cover crop
progression of working in cover crops: the foreground has been worked in and is decomposing, the tractor is working on mowing cover crop, and in the distance you can see the remaining cover crop still standing
After we mow, we make a pass to incorporate any plant matter into the soil and create a smooth bed for planting. In the photo above you can see the full flowering cover crop in the distance, freshly mowed cover crop where the tractor is, freshly disced cover crop, and finally prepared beds (with cover crop residue still breaking down) in the foreground. Depending on what was done in the fall, we may also apply some fertility by way of heat-treated chicken manure or guano (there are food safety based rules around timing of manure applications and allowable products – if you’re applying within 90 days of harvest, which we are, the products must be heat-treated to avoid any pathogens). But, like I mentioned, nothing can be done until the soil moisture is just right (or as close to “just right” as time will allow…).
Just like with the asparagus prep, we were able to get all our field work done on time and got our tomatoes planted according to plan!
These plants were started in a greenhouse in January, and went into our fields at the end of March. We’ve been planning with our sales team and coordinating with our greenhouse partners for months and the plans are finally being put into action. A lot of thought and care goes into planting tomatoes, much of it before they’re even in the ground! Now that the first succession has been planted, we are working on getting the rest of the fields ready for the next plantings – cutting down (5 ft tall) cover crops, working them into the soil, shaping beds – a process that will be ongoing for the next several weeks as we plant asparagus, watermelon, winter squash and more tomatoes.
It’s an exciting time, full of anticipation, as our plans come to life -- just like the bright shiny new leaves on the trees -- and the season unfolds.
A Note on Cover Crops:
A hefty cover crop like this year’s can supply tons of carbon per acre to the soil biome. Our measure of healthy soil is incorporating a 5’ tall cover crop into the soil and returning in 3 months and find it mostly decomposed into smaller particles invisible to the eye. Then, in exploring the soil, we see and smell the results of all the soil-life critters whose activity has enabled that cover crop to decompose into nutrients, humic acids, and carbon. This carbon, left undisturbed, can remain stored in the soil for long periods of time, keeping it out of the atmosphere. Any organic matter remaining on top of the soil provides a protective layer from the sun, wind, and heat.
For more on the “what, how, and why” of cover crops, check out the cover crop post on our website!
Recipes We’re Loving:
Now, to the point of it all: good eating!
I’ll probably eat simply roasted or grilled asparagus at least 4 times a week this time of year (sometimes daily). Never roasted asparagus? It couldn’t be easier! Heat your oven to 425ºF while you toss spears of asparagus in olive oil, salt, and pepper on a rimmed baking sheet. Once the oven is hot, put the asparagus in for about 10 minutes (keep an eye on it - the spears will start to blister and turn a darker green, but should retain a good bite) and that’s it! You could squeeze some lemon juice over it just before eating, if you like, but it’s not necessary. For a slightly more in-depth guide, here’s our how-to for perfect grilled or roasted asparagus.
Early season asparagus is also such a treat to eat raw. It is juicy, has a little crunch, and delicate sweetness to it — give it a try! If you’re a celery fan, you might like this Fresh Asparagus & Celery Salad; I know “celery” isn’t what comes to mind when thinking of a good pair for asparagus, but perhaps after trying this salad that will change. For the more bread-and-cheese leaning crowd, give this Raw Asparagus Salad with Breadcrumbs, Nuts, and Herbs a go. But, I hope you’ll try both!
What are your favorite asparagus recipes? We’d love to know!
