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Asparagus Crowns

Our crowns are grown in the Kansas River Valley and are very well suited for the Midwest region. We sell only one year old crowns, and all crowns are dug, sorted to size, counted and boxed for delivery. (By appointment only, we do sell bulk field run with a minimum 3,500 crown order. These crowns will be dug just prior to your loading, and will not be bagged.)

1. UC157 (Sold out for 2008)

2. Atlas

Atlas is a newer variety of asparagus that came from crossing the New Jersey supermale and UC157 for the female. This combines the heat tolerance of UC157 with the higher productivity of the New Jersey males. Atlas will keep its tips tight in the heat (above 70 degrees) and they also out yield UC157 by about 25%.

The Atlas crowns are larger than the UC157, and in our field has shown more vigor in the first 3 years. As with the UC157, gardeners can take a 2 week harvest after the first year of planting. This early harvest seems to actually stimulate the plants to higher production the following years.

3. Purple Passion

The Purple Passion cultivar of asparagus produces a burgundy colored, low-fiber spear with tightly oppressed bud scales and a rounded tip. The interior spear color is creamy-green. Spear diameters are larger than green asparagus due to the vigorous plant growth associated with the tetraploid (4N) condition of its genetics. Green asparagus cultivars are diploid (2N). Fern height and robustness is exceptional, as is the crown development with storage root volumes that are nearly twice that of green cultivars.

The very mild, sweet tasting spear of "Purple Passion" is a delight to eat. Sugar content of the spear is 20% higher than green asparagus. The mild asparagus taste reduces the strong asparagus odor in the urine in many of the people who have eaten these spears.

The use of these burgundy colored spears as a raw or cooked vegetable is equally recommended. Spears that have been cut diagonally and mixed into a green salad or used in a stir-fried dish are a colorful and tasteful addition. Boiling of the spears denatures the anthocyanin pigment, leaving adeep green, tasteful, tender spear. Al dente cooking maintains more of the burgundy coloration accents around the bud scales and spear tip which is very appealing.