Freeze Warning!

The local weather for the next few nights is forecast to be the coldest we’ve had since 1998!  Be sure to protect your frost sensitive plants like citrus and succulents.  Click here to see our most recent Frost Protection article.  

With winter, the increasing cold and damp bring an invasion of moss to our lawns, roofs and patios. For years gardeners have taken advantage of the fact that the higher flowering plants and grasses have much higher tolerance for iron than does moss and used an application of iron sulfate to suppress moss growth. Lilly Miller MOSS OUT FOR LAWNS offers a liquid form of iron sulfate for easy application. Lime is sometimes touted as a moss control in lawns. While it has no direct effect on moss, it will reduce acidity, making conditions more favorable to the growth of grass than moss.

Asparagus is definitely a luxury vegetable. Its price, even in season, sets it apart from cabbages and cauliflowers, and it has a taste of luxury too. The spears, especially the thick, green spears, at their best in early summer, have an intense, rich flavor that is impossible to describe but easy to remember.

Asparagus is a very hardy perennial living up to 8 - 10 years. During the harvest period, spears develop daily from the underground crowns. The more mature the plant, the thicker the asparagus.

When planting, choose a site with good drainage and full sun. Tall ferns of asparagus may shade other plants, so plant accordingly. Enrich the soil with amendments and add some sand. In heavy soils double digging is recommended.

Asparagus takes several years to mature. Shoots (spears) should not be harvested the first season after they leaf out so the foliage can nourish the growing roots and rhizome for future production. Harvest lightly for 3 to 4 weeks the second year. When asparagus plants are in their fourth season, they may be harvested 6 to 10 weeks per year. Asparagus will keep for several days if necessary.

The 6" - 10" spears are the best and should be snapped off before heads open. They should be snapped or cut off just below the soil surface. Weed the bed each spring before the first shoots come up to avoid accidentally breaking off spears.

The problem with cooking asparagus is the stalks take longer to cook than the tender tips, which need to be only briefly steamed. Ideally, use an asparagus steamer. Place the asparagus spears with the tips upward in the wire basket and then lower into a little boiling salted water in the steamer. Cook and cover until the stems are tender. Alternatively, if you don't have an asparagus steamer, place the bundle upright in a deep saucepan of boiling salted water. (The bundle can be wedged into place with potatoes.) Cover with a dome of foil and cook 5 - 10 minutes or until the spears are tender. The cooking time depends largely on the thickness of the spears, but it is important not to over cook - the spears should still have a bite to them.

Asparagus can also be roasted in a little olive oil. This cooking method intensifies the flavor and is gratifyingly simple. Served with just a sprinkle of sea salt, it is quite delicious. If steaming asparagus, serve simply with real melted butter, which perfectly complements the luxury of the vegetable.

Usually around April, Stockton has a great asparagus festival. Lots of good eating, with dishes like fried asparagus, asparagus soup, asparagus margaritas, and more. Also there are arts and crafts and lots of entertainment. Definitely worth the trip out to Stockton for this festival.

If you miss the festival and want some deep fried asparagus, On Lock Sam Restaurant in Stockton has a great appetizer of deep fried asparagus. It is seasonally cooked, because it’s always fresh.

Greens restaurant down at Fort Mason in San Francisco has served a great mesquite grilled asparagus salad with baby leeks, watercress, niçoise olives, balsamic vinaigrette and shaved machengo cheese.

Asparagus contains a good amount of vitamin A and is a fair source of iron and vitamins B & C.

Asparagus Ellen
8 servings
From Brennan's restaurant in New Orleans
This is one of those classic recipes that would be great for that special brunch, then finished off with Bananas Foster.

64 fresh asparagus spears
2 cups cold water
1/2 teaspoon salt
2 pounds lump crab meat, picked over to remove any shell and cartilage
1/4 cup butter
Mousseline sauce (recipe below)
Freshly grated Parmesan cheese for sprinkling

Rinse asparagus spears thoroughly under cold running water, then trim stems so the spears are about 4 inches in length. Using a vegetable peeler or knife, scrape away tough skin from just below the asparagus tip to the base of stalk.

Place asparagus in a large sauté pan along with 2 cups of cold water and the salt. Boil the spears gently over medium heat until tender, about 10 minutes, then remove from the pan and lot dry on a paper towels. Place on a warm while cooking crabmeat.

Melt the butter in a large skillet. Add the crabmeat and sauté for several minutes until heated through. To serve, divide the spears between eight plates. Top with 1/2 cup crabmeat, then cover with the Mousseline Sauce. Sprinkle with Parmesan cheese and serve hot.

Mousseline Sauce: makes 2 1/2 cups

1/2 cup heavy cream
Pinch of salt
Pinch of white pepper
1 teaspoon chopped fresh parsley
1 tablespoon dry white wine
2 cups hollandaise sauce

In a medium bowl, combine the cream, salt, and pepper. Beat with a whisk until thick enough to form a ribbon trail, then add parsley, wine and hollandaise sauce. Fold until thoroughly blended.

Deep Fried Asparagus
Serves 6
The Asparagus Festival Cookbook by Jan Moore, Barbara Hafley, Glenda Husha, and Jacqueline Zupo

1/2 cup cornstarch
3/4 cup flour
1 teaspoon each salt and baking powder
1/4 teaspoon black pepper
2 egg whites
2/3 cup cold, flat beer
3 pounds asparagus, trimmed to 8 inch lengths
Peanut oil

Mix all ingredients, except asparagus and oil, in a bowl with a wire whisk until well blended. Dip asparagus individually in the batter and deep-fry them in at least two inches of peanut oil for 2 minutes or until golden brown.

Light and Fresh Asparagus Soup
Serves 8
The Asparagus Festival Cookbook by Jan Moore, Barbara Hafley, Glenda Husha, and Jacqueline Zupo

6 cups chicken stock
2 cups scallions, sliced diagonally (reserve 1/2 cup greens tops)
1 1/2 pounds asparagus, sliced into 1/4 inch rounds, reserve tips
3 tablespoons lemon juice
1/3 cup cream or sour cream
1 1/2 teaspoon finely chopped fresh mint
Pinch of cayenne pepper

Bring chicken stock to a boil in a medium - large sauce pan, add 1 1/2 cup scallions and cook 10 minutes. Add the sliced asparagus stalks. Bring the soup back to a boil and simmer 5 minutes, then remove from heat.

While the soup simmers, bring 1 cup water to boil in a small saucepan. Cook the asparagus tips for 3 minutes, drain and refresh in cold water. Slice tip thinly, set aside.

Puree chicken stock mixture in small batches using a blender or food processor. Return to the saucepan and reheat. Add the lemon juice, cream, mint, pepper, asparagus tips, and reserved scallion tops. Lower heat and stir well. Do not boil.

Serve hot or cold. Soup may be garnished with equal parts yogurt and sour cream, or topped with an asparagus tip.

Roasted, BBQed, or Pan-fried Asparagus
Serves 6 - 8
The Asparagus Festival Cookbook by Jan Moore, Barbara Hafley, Glenda Husha, and Jacqueline Zupo

2 pounds asparagus
Extra virgin olive oil

Toss asparagus spears in olive oil. Place asparagus in a jellyroll pan to bake in a preheated 425°F oven, place on the grill to barbeque, or in a large skillet to pan-fry. Cook until crisp but tender. Check carefully; no style of cooking should take more than 5 - 15 minutes, or even less.

Options: Sprinkle with minced garlic, sea salt, coarse pepper, dried thyme, or chopped fresh thyme.

After asparagus is plated, asparagus may be drizzled with balsamic vinegar or balsamic syrup.

Lemon wedges or quartered tomatoes can be used as garnish.