As we did last year, we bought a share of a local farm through a program called CSA(community supported agriculture.) Spending the money in early spring allows the farmers capital to plant new crops. Then each week we take our bag to the farm stand for our share of the produce. While theoretically we would lose our money if the crops completely failed, this farm has supplied food for years and the risk is very small.
The first week we received fresh asparagus, newly cut from the stalks that morning. I cook asparagus regularly in the late spring, often either steaming or oven roasting it. The vegetables available in the local store usually come from Mexico. I was used to the taste being fairly bland, definitely needing the addition of lemon juice for adding zest.
I was amazed to taste real local asparagus for the first time that I can remember. The taste was pronounced, delicious and needed no seasoning. Clearly whatever allows the stalks to travel from Mexico and arrive with a snap in the store takes a toll on taste. I had no idea of the difference in the flavor possible when it had just been harvested.
I think the summer will be, as was last year’s, a reintroduction to the true flavors of vegetables. Locally grown and picked, they have no need to travel or to keep for a week, depriving them of flavor. Here’s to what lies ahead from our neighbor’s gardens. Eating local is more than a fad, it is a promise of real flavor, often missing at the super market.
Saved By Words 
I have been enjoying Norfolk-grown asparagus recently. Thicker stalks, and bigger heads, as well as being cheaper than the foreign imports we get out of season.
Best wishes, Pete.
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Marvellous! Nothing like locally grown food
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Hear, hear! It’s more than vegetables. Freshly picked strawberries, eggs straight from the chicken, even ice cream and milk at local dairy farms… it’s all so much better.
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The eggs have brighter yolks for sure.
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They do!
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Win-win! Supporting local farmers; fresh-as-it-can-be produce and that taste. I look forward to hearing about what else the CSA puts into your bag as the season progresses.
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I have never had locally grown asparagus. I imagine it would be heavenly.
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Much more pungent!
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Yummy
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My favourite way to cook fresh asparagus is to roast it. There’s nothing quit like the taste of it!
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I agree, as long as the stalks are thick enough.
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I don’t think we get asparagus here. My daughter uses them in Germany.
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They probably need cooler weather.
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Hi Elizabeth, this makes absolute sense to me. The flavour would deteriorate the longer the vegetable is off the bush or out of the ground.
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Thanks for the reason.
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