asparagus

Allotment Tales: Late April

After the forced rhubarb, the next crop we enjoy is asparagus. I say ''we'' but I'm the only one in our house who likes rhubarb. I can't fathom why. Nevertheless, we forced the smallest clump - we have three separate clumps, all inherited from the previous allotmenteer - under an old dustbin. I recommend forcing for rhubarb lovers who can't wait to get their rhubarb under an oaty crumble, with custard. It is the pinkest, smoothest rhubarb you can imagine. It's all gone now - the forced stuff - so it's on to the asparagus.

We've had two bunches from our bed already. We're lucky to have inherited it as a mature bed along with the rhubarb and several fruit bushes. Lucky because new beds shouldn't be harvested for the first three years! Even then, the cutting should be stopped after six weeks, and eight weeks on a mature bed, to allow the crowns to take in energy and gain strength. After the cutting season, the asparagus is left to grow into tall, elegant fronds which look attractive blowing in the breeze and are a coveted prize amongst flower arrangers. Don't let them! They're storing more energy for next year. Only cut the fronds when the berries appear to ripen, and before they fall, and cut them all down to the ground. Then give them to flower arrangers, if still desired.

Asparagus is a good choice for allotments. Considering what they cost in the shop in season, you can recoup your allotment rent in a few cuttings. Last year, our first year, we were eating asparagus 2 - 3 times a week for eight weeks. I noticed it was three quid a pop in the local farm shop! There are many ways to eat asparagus and with all that cutting we must have tried most but simply steaming and serving with butter and freshly ground black pepper wins hands down. Plot to plate in under half an hour - lovely.