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13 Dez

white asparagus season germany

Asparagus Season in Germany. Standing next to me, Lukasz Dominikowski, armed with his asparagus cutter (a long, flat tool with a sharp, forked blade), has detected a ripple. There’s the soup, garnished with chives. White asparagus sold from the farm in Germany The German asparagus season is short, running from mid-April (depending on temperatures), until the … While the green asparagus grows year-round, the white asparagus season only lasts 8 weeks, from April 22 to June 25. The two month white asparagus season that, depending on the weather, begins some time in April and lasts until just after Summer Solstice, on St. John the Baptist’s feast day June 24.For those weeks it is a country gripped by "Asparagus Fever". It’s hard work made easier through modern technology and the support of a collaborative local network: Grothues uses manure donated by a pig farm; their asparagus waste goes to a dairy farm as cow fodder. White asparagus is sold in the marketplace in front of St. Paul’s Cathedral in Münster. It’s a short walk from the … I ask why she likes white asparagus, and she gives the same answer I keep receiving: “It’s around for such a very short time and has such a fine taste, plus it’s full of vitamins, so it’s really very healthy.” I drown my spears in butter. Asparagus is a highly prized vegetable in Germany. Depending on the weather, the season for asparagus begins some time in April and lasts until St. John the Baptist’s feast day June 24, and for those weeks the country is gripped by ‘Asparagus Fever’. The terraced restaurant serves an excellent breakfast as well as the farm’s own white asparagus in season. The event also triggers the obligatory annual Spargel media frenzy. Over 2,200 German asparagus farmers grow almost exclusively white asparagus on 53,000 acres. Isn’t it lucky, I think, that it tastes so good. During this period, Germans consume approximately 70,000 tons of this elegant pale vegetable. Asparagus is low in calories but significantly rich in nutrients and is considered to be exceptionally healthy food. Some of Horstmöller’s customers have been eating at Leve for more than 50 years, and he and head chef Frank Lembeck, who’s emerged from the kitchen in his chef’s whites, know them well. In the café, cheeses are served with beers from one of Münster’s craft breweries. Heading out on the weekend into the countryside, often by bicycle—with a spectacularly flat landscape, it’s obvious why Münster is Germany’s cycling capital—they like to support local producers, and they want to know where their food comes from. The soup is exceptionally delicious and has a very light taste. 1. Bring water to a rolling boil in a large pot, season with fresh lemon, table salt and white sugar (to taste). Adhering to the farmers’ rule: “when cherries are red, spargel is dead,” the season of harvesting and eating white asparagus (spargel) begins annually in mid-April and ends on June 24th, St. John day. In Germany, Spargel is the term for asparagus, but it really is more commonly used to refer to the white variation which is so popular here. Polish farmhands sort and process white asparagus at Hof Grothues Potthoff. By the end of the season, on June 26, approximately 55,000 tons of the vegetable will have been harvested. It takes three years for an asparagus plant to produce its first tip. “It’s satisfying, and the money’s much better than repairing computers back home,” he says. Spargelzeit, or white asparagus season, officially begins in April, and harvesting finishes punctually on 24 June, the Christian celebration of the nativity of John the Baptist. In Germany, white asparagus (weißer spargel) is celebrated (literally) with festivals from April to June. Seasonal farms: Both Hof Lütke Laxen and Spargelhof Hengemann are open to serve meals during harvest season. It looks like backbreaking work, but Dominikowski thoroughly enjoys it. Oddly (or fortunately) this German speciality is not nearly as well-known as other famous German exports like beer, schnitzel and sausages. Germans are so obsessed with spargel (white asparagus) that there are Facebook groups and websites dedicated to the königliche Gemüse (royal vegetable). It’s hardly surprising Dominikowski has an eye for spotting white asparagus: the 33-year-old has traveled to Hof Grothues-Potthoff, a farm estate with a bakery, farm shop, and hotel, in Senden, Germany—about 10 miles southwest of Münster—for the past eight years, to help harvest and sort up to a hundred tons of Germany’s white gold. It really does come in all shapes and sizes as shown below. Peel outer layer of white asparagus, align spear tips and slice off ends of the white asparagus to form spears of equal length. Great recipe for How to Cook White Asparagus - German Recipe. Every April, he leaves his wife and job in Poznań, Poland, to work 10 hours a day, six days a week, until the official end of the season on June 24, the Feast Day of St. John the Baptist. During this period, Germans consume approximately 70,000 tons of this elegant pale vegetable. You can usually spot the first bundles white asparagus (Spargel) at German farmers’ markets in the middle of March, but at staggeringly high prices, since the season is yet to officially begin. White asparagus, I’ve learned, represents what’s important to many people in Münsterland—a deep pride in their regional produce and respect for hard work, a love of quality ingredients prepared simply and without waste, and an appreciation for tradition. I looked at a German website like COOKPAD and German cookbooks. With a total value of 175 million euros, the slender stalks have become Germany’s most important cultivated product over the years. 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