Long Family Orchard & Farm

Asparagus in May

Fresh Picked Asparagus

Here at the Long Family Orchard & Farm our asparagus is hand snapped above the ground so there’s no tough white root butt to trim and waste.  You can cook and eat nearly all that you buy.

The best size of stalks is really a matter of preference more than fact.  Medium or thick, all stalks are tender!

Generally, we harvest Asparagus for about 4 weeks.  We sell our asparagus by the pound.

Look for the small red shed near the asparagus field, on Bogie Lake Rd.  We look forward to seeing you!

Hours:
Monday-Friday 3 pm to 7 pm*
Saturday-Sunday 3 pm to 6 pm*

*Occasionally, we run out of fresh Asparagus before closing time. Call the HOTLINE @ 248-360-3774 before driving out if coming later.

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How To Care for Your Fresh Asparagus

Stovetop Cooking

When ready to cook, wash & soak spears in hot tap water to remove any sand.  Cut asparagus into 2 inch pieces.  Cook in 1-2 inches of boiling water uncovered for 1-2 minutes, then cover and simmer 4-6 minutes longer, until tender.  When cooked, it should be bright green with a bit of crunch, not mushy or watery.  Serve to taste with salt, pepper, butter, cheese, milk or hollandaise sauce.

 

Microwave Cooking

Place 1 pound in microwave dish or bowl.  Add ¼ cup of water and cover.  Cook pieces 3-5 minutes.  Stir after half the time.  Fork test tenderness.

To microwave frozen asparagus, reduce water to 2 TBS., and cook for 3-6 minutes.

Freezing

Wash and prepare as for cooking. Cut asparagus into 1 to 2 inch pieces (whole asparagus tends to turn out stringy after freezing).  Place into strainer or colander.  Plunge into rapidly boiling unsalted water for 45 seconds to 1 minute.  Remove at once.  Cool immediately in ice water.  Drain well.  Pack in 1 quart freezer bags leaving no head space, then freeze.  Do not defrost before cooking and do not refreeze.  Cook as normal.

Asparagus Recipes

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Asparagus Quiche

1 ½ cups grated cheese
1 9-inch unbaked pie shell
1 ½ lbs. Asparagus pieces, cooked
3 eggs
1 can evaporated milk
½ tsp. Salt
¼ tsp. Pepper
Dash nutmeg

Sprinkle cheese in bottom of pie shell.  Arrange asparagus over cheese.  Beat eggs slightly.  Add enough milk to evaporate milk to make 2 cups.  Combine with eggs and seasoning.  Pour over asparagus.

Bake at 375 degrees for 40 minutes.  Let stand 10 minutes before cutting into wedges.

Makes 6 servings.

Cream of Asparagus Soup

1 pound asparagus pieces
1 medium onion, chopped
¼ cup butter
¼ cup flour
½ tsp. salt
¼ tsp. nutmeg (optional)
milk or chicken broth

Cook asparagus in small amount of water.  Drain, save liquid.  Cook onion in butter until soft.  Stir in flour & seasonings; cook and stir until pasty.  Add enough milk or chicken broth to asparagus juice to make 1 quart.  Add flour to mixture, cooking and stirring until slightly thickened.  Add asparagus to milk mixture and heat.  Garnish with shredded cheese or croutons.

Serve 6.

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Michigan Asparagus Guacamole

4 cups (1-lb.) snapped Michigan asparagus
1 small garlic clove, minced
2 tsp. Lime or lemon juice
¼ cup canned, chopped green chiles
½ tsp. Salt
½ tsp. Cumin
2 Tbs. Finely chopped onion
½ cup chopped tomato

Cut asparagus into pieces and cook in small amount of water until tender.  Drain well and cook thoroughly.   In food processor or blender, process asparagus, garlic clove, lime juice, green chiles, salt and cumin until mixture is smooth.  Scrape bowl frequently.  Remove from bowl and stir in onion and tomato.

Chill thoroughly before serving with tortilla chips or cut vegetables.

Makes 2 cups.  Fat-Free!

Asparagus and Chicken Casserole

2 large chicken breasts
1 ½ lbs. Asparagus pieces
1 can cream of celery soup
1 bay leaf
salt & pepper

Simmer chicken with seasoning in water for 1 hour, cool.  Remove chicken from bone and cut in bite size pieces.  Cook the asparagus, drain.  Layer the asparagus, chicken, and cream of celery soup in a casserole dish.  Sprinkle with Parmesan or grated cheese.

Bake in 450 degree oven for 20 minutes.