Interview with Lizzie Colegrave
What do you think is the secret that makes your asparagus special?
I think the fact our asparagus is so fresh, it can be picked, washed, bundled and on the shelf in less than two hours. Also our soils are predominately a light clay loam and I believe it’s the extra minerals found in the clay that give Wykham asparagus more flavour!
What kind of technology do you use for farming asparagus?
It is planted by hand using an old onion set planter, its picked by hand and then washed, graded and bundled by hand for sale through the farm shop, so zero technology!
What are the perfect conditions for picking asparagus?
Ideally day time temperatures of between 16-18C and nice warm nights provide the optimum growing conditions for asparagus, any hotter and you can nearly see it growing in front of your eyes.
How much asparagus do you pick a year and where do you sell it?
We would hope to pick approx. 1ton to the acre so 55t/yr. We sell 70% to the supermarkets, 20% through the farm shop and 10% wholesale to local shops and restaurants.
What is your favourite way to cook asparagus?
Simply steamed and served with melted butter, delicious.