Asparagus

Last Day Of The Season : SUNDAY, JUNE 29th

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 (until about mid-June). The season usually starts around Mother's Day and lasts until at least Father's Day. This year due to the cooler temperatures overall we have harvested Asparagus the longest ever. Sunday June 29th will be the last day of the season. We sell our asparagus by the pound.

Please take note that our Asparagus stand has been relocated this season to our Cider Mill parking lot at 1540 E. Commerce Rd. but we will also have our usual stand, the small red shed along Bogie Lake Rd., just north of Commerce Rd. We look forward to seeing you!

  • Hours : Monday-Friday 3PM - 6PM, Saturday & Sunday 12PM - 6PM*

  • OR

  • UNTIL WE RUN OUT FOR THE DAY

*Always check our website or call the Hotline @ 248-360-3774 for daily availability before driving out. Occasionally, we run out of fresh Asparagus before closing time & we do not pick everyday if the weather is cooler. Asparagus needs warm temperatures to grow.

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 (blanch) 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.