On May 6, 1:27*pm, "EXT" wrote:
"Srgnt Billko" wrote in message

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"Chas Hurst" wrote in message
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"Srgnt Billko" wrote in message
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actually you can almost see it grow. What was just barely peeking
through the ground Tuesday is now 10" high and will be picked
tomorrow.

Picked a few pounds - we ALL ate good tonight.
Did you ever try mounding the soil up around the shoots as they do in
Europe? Keeps them from getting green and makes for a different
flavor.
Didn't realize that but maybe we'll try it around a few plants.

*The idea is to keep the spears from turning green. Cut them off well
below the soil level just as they start to break through. The white
spears are very tender and tasty. They can be sauteed lightly in a pan
with butter, or eaten raw just like a piece of celery. Wonderful
texture and flavour. White asparagus is (or was) a delicacy of the
region of southern Germany along the Rhine.

I notice that you guys say "cut" the spears. *We don't cut - we were
taught to "break" them off and that would happen automatically at the
correct point so the plants wouldn't be damaged. *How do you determine
the correct point when the are hilled up ? *And how high should you
mound up ?. I need to know more because all the spears from a given
plant don't pop up at once - so when and how much ? *What happens to the
slower spears if the hilling is done based on the first spear ? *We
cover them with a few inches in the fall after growing season. *Do they
do that in Europe ?

Good questions. I don't know about the correct method being either 'cut'
or 'twist'. I have always cut them.

While stationed in Germany in the late 1960s, we lived on the economy
(ie: not in base married quarters). Our landlord grew white asparagus for
market. In their garden, the rows were about four feet apart and each row
was mounded about 18 inches high with the soil laying at the angle of
repose. The mounds were smoothed on top and sides using a cement type
trowel. Picking would occur twice a day - morning and late afternoon.
They would walk the rows looking for cracks in the smoothed soil which
indicated a spear about to break through. To cut the spears they used a
cutting blade that was shaped like an inverted 'V' about 2 inches wide at
the cutter and with a tang about 10 inches long. They would slip the
cutter down the side of the spear and cut it about 6 or 8 inches below
the soil level. After removing the stalk, the mound was then smoothed
over in that spot.

Once the beds are established they are left mounded year round. As I
recall, the stalks that were left to grow after the asparagus season was
over were cut off slightly below mound level in late fall.

Thanks - that gives me a better idea of how it works.

I can recall that in England, they would blanch celery so that it would be
white, it wasn't done with soil but a black wrapper placed around each plant
so that it would not turn green on the stems. When my parents immigrated in
the late 40s, they were disappointed that here in North America the growers
allowed the celery stems to become green.- Hide quoted text -

- Show quoted text -

I stacked dried leaves about 8 to 10 ins.high on some of my plants
this year and have been cutting white asparagus for a couple of
weeks now.I think that the idea is to not let the spears be exposed
to sunlight,just like hilling potatoes. It is a lot less labor.

Cheers
Monty in Michigan