White asparagus sold from the farm in Germany The German asparagus season is short, running from mid-April (depending on temperatures), until the … Oddly (or fortunately) this German speciality is not nearly as well-known as other famous German exports like beer, schnitzel and sausages. The biggest fans make pilgrimages to the source. Seasonal farms: Both Hof Lütke Laxen and Spargelhof Hengemann are open to serve meals during harvest season. Itâs all over in less than 30 seconds, and Iâm left trying to work out how he knew anything was there. 3. 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’. By the end of the season, on June 26, approximately 55,000 tons of the vegetable will have been harvested. Itâs 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. It requires precision planting and constant monitoring of the soil thatâs heaped over the spears to prevent them being exposed to sunlight: if itâs too hot, too cold, too wet, dry or hard, the growth of the spears is affected. I tried to find out how to cook them so I can enjoy plenty of them when I am in Germany. It … Brandt puts down two stainless steel sauce boats next to my plate. In 2017, many thousands of workers — mainly from Romania and Poland — cut some 129,600 tons of white asparagus in Germany during the short season. It looks like backbreaking work, but Dominikowski thoroughly enjoys it. Asparagus, mountains of buttery, white asparagus. I love white asparagus season here in Germany. During this period, Germans consume approximately 70,000 tons of this elegant pale vegetable. Adhering to the farmersâ rule: âwhen cherries are red, spargel is dead,â the season of harvesting and eating white asparagus (spargel) begins annually in mid-April and ends on June 24th, St. John day. The popular vegetable grows best in sandy soil and is culti… May traditionally marks the delightful peak of the German asparagus season. I sit down at a small wooden table, where waitress and student Paulina Brandt, dressed in a traditional black and white uniform, brings my plate of white asparagus with a smile. Every good restaurant always sells a few white asparagus dishes. Heading out on the weekend into the countryside, often by bicycleâwith a spectacularly flat landscape, itâs obvious why Münster is Germanyâs cycling capitalâthey like to support local producers, and they want to know where their food comes from. Altes Gasthaus Leve: Among the local favorites at this traditional German restaurant is a delicately flavored, silky cream-of-white-asparagus soup. I wonder if their appearance is a reflection of quality. Today, the market is still shunned by some localsâthose who prefer to buy their white asparagus from the source. Iâm scouring the flat upper surface of the knee-high, gray-brown mound of soil for the tiny undulations that might indicate a spear of white asparagus trying to break through. Just as apples are a sign of fall season, asparagus marks the beginning of spring. It’s a short walk from the … May to June is Germany's white asparagus season! Asparagus is a highly prized vegetable in Germany. White asparagus grows entirely surrounded by earth, which protects the slender stalks from sunlight exposure and keeps them from turning green. Some of Horstmöllerâs customers have been eating at Leve for more than 50 years, and he and head chef Frank Lembeck, whoâs emerged from the kitchen in his chefâs whites, know them well. Germans are so obsessed with spargel (white asparagus) that there are Facebook groups and websites dedicated to the königliche Gemüse (royal vegetable). 2. This also affects the subtle flavor of it. 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". âOut of habit, their main meal is lunch, perhaps white asparagus served the classic way, with ham and potatoes,â Lembeck explains. 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. White asparagus is sold in the marketplace in front of St. Paulâs Cathedral in Münster. Over the course of my three days here, I try white asparagus several ways. Today, one of our culinary instructors, Sabine Vaughn, taught me how she grew up eating white asparagus in Germany. Documentarily it is indicated that the roots of German asparagus were found somewhere around Stuttgart, where it has been raised since the 1500s. Spargel is on every menu and grocery store aisle during the spargelzeit spring asparagus season—the veggie is deliciously unavoidable. In the café, cheeses are served with beers from one of Münsterâs craft breweries. When it's asparagus season in Germany, you can find it for sale in every market and roadside stands. Calling all foodies: Germany's 'white gold' season is in full swing. The terraced restaurant serves an excellent breakfast as well as the farmâs own white asparagus in season. Iâve eaten my fill, and it doesnât interest me anymore.â. White asparagus season is celebrated with a passion in Germany, and Iâve come to the flat, castle-filled region of Münsterland, with its maritime climate and sandy soil prime for the spring vegetableâs production, to find out why. The annual production for white asparagus in Germany is 57,000 tonnes (61% of consumer demand). In fact, an entire asparagus-eating etiquette has been developed for spargelzeit, or asparagus season.The vegetable is so revered, villages hold asparagus festivals and even crown an asparagus queen.White asparagus It really does come in all shapes and sizes as shown below. White asparagus is available for a relatively short period of time in the spring and early summer, starting in mid-April and continuing until around the third week of June. The straightest, smoothest, whitest spears with a tightly closed head command a far higher price than the broken or discolored ones. Over 2,200 German asparagus farmers grow almost exclusively white asparagus on 53,000 acres. Asparagus Season in Germany. Long, thick spears of white asparagus grown under mounds of earth and served up with butter and ham. By Marta May 8, 2018 When you want to know which white asparagus dish is the most popular in white asparagus season in Germany, that is the one: White Asparagus with Boiled Potatoes, Ham and Sauce Hollandaise. It takes three years for an asparagus plant to produce its first tip. The shiny steel sorting machine is a veritable homage to the German love of systems and procedure; each spear is sliced to a uniform length before being computer-analyzed, classed, and spat out into one of 20 water troughs for manual collection and storage. Itâs a short walk from the marketplace to Altes Gasthaus Leve, a traditional German restaurant thatâs been in the same family for three generations. White asparagus is no different than regular asparagus, expect that it is grown underground in little mounds. Even with modern equipment, an acre of asparagus may only produce 2 tons of the vegetable per year – a v… Peel outer layer of white asparagus, align spear tips and slice off ends of the white asparagus to form spears of equal length. White asparagus, Iâve learned, represents whatâs important to many people in Münsterlandâa 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. A lot of care goes into harvesting and preparing white asparagus, or spargel, since it is, for the most part, harvested by hand in Germany. He plunges two thickly gloved fingers into the soil, pushes it away to expose a single cream-colored spear, then slides his asparagus cutter down alongside it, perfectly parallel, and breaks it away from its root. To obtain the white, tender and somewhat sweet version of asparagus, farmers limit the plant’s light intake, burying it like a treasure under mounds of soil. Apple and Grape harvests symbolize Autumn in Germany, and Spargelzeit, the two month white asparagus season, is an eagerly anticipated sign of spring. With the hand on heart, Germans cannot live without asparagus (or spargel in German)! With the first tips surfacing across some states, the season looks to have arrived early. The white asparagus (Asparagus officinalis) or Spargel as it is called here is by all accounts one of the most anticipated and exciting culinary highlight of the year. Germany’s white asparagus is grown entirely covered in soil that protects the slender stalks from sunlight and prevents them from turning green Asparagus is harvested using a special knife. 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. Certain regions of Germanany have very sandy soils that are particularly suited to the growing process and in these areas White Asparagus or Spargel is big business. Altes Gasthaus Leve serves a classic dish of white asparagus, air-dried ham, boiled potatoes, and butter sauce. The raft of white asparagusâstraight and meticulously alignedâshares the plate with waxy, yellow new potatoes and a crumpled heap of wafer-thin, dark pink Westphalian ham (a regional delicacy made from acorn-fed, forest-dwelling pigs; their meat is dry-cured and cold-smoked over beechwood). 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 during this … Not just any asparagus, but white asparagus, the ‘vegetable of kings’, ‘edible ivory’, or ‘white gold’. If you’ve never had white asparagus, it is exactly like green asparagus but without chlorophyll (the green in plants that helps generate oxygen in the photosynthesis process). White asparagus season is celebrated with a passion in Germany. Thereâs the soup, garnished with chives. German 'white gold' asparagus sprouts early Asparagus season has been known to put Germany into a spin. Many of Münsterâs main sights are easily reachable by foot. The white asparagus of bands. 2020 National Geographic Partners, LLC. Welcome the springtime with the first German spring vegetable. Great recipe for How to Cook White Asparagus - German Recipe. If you think that spargel isn't worth a trip to Lower Saxony or, for example, the highly-mentioned Baden-Wurttemberg (two most famous asparagus growing regions), millions of Germans will strongly disagree with you. I actually really like the first tender green asparagus of the season boiled and buttered. During Spargelzeit—’asparagus time’, which starts sometime in April but ends exactly on June 24th—Germans eat their way through 125,000 tonnes (138,000 tons) of the stuff, half of which is bought at roadside stands or in markets. Asparagus is low in calories but significantly rich in nutrients and is considered to be exceptionally healthy food. No other vegetable gets as much dedicated land as the “white gold.” A small asparagus production operation requires a minimum of 5 square acres of suitable soil for an asparagus crop. Autumn in Germany is Apple and Grape harvests; Spring first Barlauch, wild garlic, then it is the eagerly anticipated "Spargelzeit". The younger evening crowd is open to a more creative menu, but we know what our regulars want.â I ask Lembeck if heâd put green asparagus on the menu. This is the best of the best local produce, prepared and cooked very simply, and I suddenly feel terribly spoiled. I eat it grilled, served with poached quailsâ eggs and dots of bright green moss mayonnaise. The day before, in the lively student city of Münster, Iâd seen signs of the cityâs culinary history everywhere, from plaques among the cobblestones marking the old salt trading route, to white asparagus carved into the stone facade of a private mansion. For Germans the Spargelzeit, or the white asparagus season, is an eagerly anticipated sign of spring. âOr they might order chicken stew. Peelings are used to make a delicate, creamy soup; broken spears are added to stews. The hype about the coveted white vegetable starts up again in Germany at the end of April. âBack in the â50s we grew it ourselves, like most people, and we never went to market. Ornate buildings in Münster town center feature white asparagus to represent the harvest. Josef Horstmöller greets me at the end of the long, wooden bar, eyes twinkling, salt-and-pepper beard neatly groomed, and bow tie knotted meticulously beneath his chin. 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. As is the case at Hof Grothues-Potthoff, nothing here goes to waste. 1. It contains Vitamins A, E, K, as well as calcium, potassium, iron, and includes mostly water, 2% protein, 4% carbohydrates and only 0.2% fats. Green and purple asparagus is available, but most only buy the white, claiming that it's the most flavorful. I looked at a German website like COOKPAD and German cookbooks. The event also triggers the obligatory annual Spargel media frenzy. In the UK, it is estimated that the asparagus harvest season can begin as early as mid-February and continue into late autumn by growing cold-resistant cultivars under heated polytunnels. With a backdrop of wood-paneled walls and hand-painted tiles; a tall, flickering candle; and a glass of honey-colored Mosel Riesling, my lunch could be a Dutch Golden Age painting. We’re talking about the German king of vegetables now that it’s white asparagus season. During this period, Germans consume approximately 70,000 tons of this elegant pale vegetable. Hafenkäserei: Down by Münsterâs harbor, this organic dairy produces creatively flavoured Gouda and red smear cheeses using four-generation-old processes. It is white asparagus season here at Eckert’s in Belleville and across the globe, in Germany. But itâs the potatoes and ham that I keep thinking about: itâs an old-fashioned dish, yet it doesnât feel outdated. I don’t have anything against asparagus in general. I ask why she likes white asparagus, and she gives the same answer I keep receiving: âItâs around for such a very short time and has such a fine taste, plus itâs full of vitamins, so itâs really very healthy.â I drown my spears in butter. White asparagus season is celebrated with a passion in Germany, and I’ve come to... From budding sprout to sumptuous stew. In ancient times, asparagus has been cherished for its delicate flavor and originally cultivated by ancient Romans, Greeks, and Egyptians. When grown under tunnels, growers can extend the harvest season. In the old days, it was planted exclusively for the royal and ducal Baden-Wurttemberg courts, thatâs why spargel earned a nickname âroyal vegetableâ and âwhite gold.â. We just like it looking nicer on the plate.â. The annual asparagus harvest is a source of great local pride, and I find only one vendor indifferent to it: âI grew up with two white asparagus addicts for parents,â she says. H4 Hotel Münster: This chain business hotel has bright modern rooms and is centrally located. Spargelsaison in Germany begins in April and ends abruptly on June 24 (Midsummer Day). White asparagus, or Spargel, is in season for the next three months and the next three months ONLY, you see, and when short-seasonal produce is in season, the German-speaking lands of Europe are Santa Cruz circa 1982 and the produce is the Grateful Dead. But the idea that white asparagus are an improvement is strange. The crates are filled with cold water to keep the asparagus at peak freshness. Isnât it lucky, I think, that it tastes so good. Standing next to me, Lukasz Dominikowski, armed with his asparagus cutter (a long, flat tool with a sharp, forked blade), has detected a ripple. What makes a German’s heart sing with joy? Every April, he leaves his wife and job in PoznaÅ, 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. Picking up a flat trowel, he smoothes over evidence of his operation. Elmar Grothues, who with his siblings oversees a 14-generation-old family farm, takes me to a newly planted field. 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. Bring water to a rolling boil in a large pot, season with fresh lemon, table salt and white sugar (to taste). Whereas green asparagus is available in the US year-round, (white) asparagus in Germany is very seasonal. Lukas, a Polish farmhand, harvests white asparagus at Hof Grothues Potthoff. Traditional German Creamy White Asparagus Soup makes a perfect starter for any meal! Itâs 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, Germanyâabout 10 miles southwest of Münsterâfor the past eight years, to help harvest and sort up to a hundred tons of Germanyâs white gold. He shakes his head. With a total value of 175 million euros, the slender stalks have become Germany’s most important cultivated product over the years. It has to do with the deliberate harvesting process. Hof Grothues-Potthoff serves white asparagus with quail eggs. The cityâs weekly market, a maze of trucks and stands shaded by colorful awnings, takes place in a large, leafy square by the cathedral. https://www.nationalgeographic.com/travel/destinations/europe/germany/munsterland-white-asparagus-food.html. We arrive at the farmyard just as Dominikowski and his co-workers are hoisting crates containing the morningâs harvest off their truck and into a barn. TO produce white asparagus, soil is piled up into knee-high banks, which give the fields their characteristic appearance. Along with cream blob and fresh chives, it’s one of the most popular dishes in the white asparagus season. Many farms now open a restaurant in the harvest season, serving white asparagus dishes in the sunshine, right where itâs grown. Germany has the best spargel festivals ever, offering spargel queen and king awards, the fastest spargel peeler contests, many white asparagus dishes, and live music. The soup is exceptionally delicious and has a very light taste. âItâs satisfying, and the moneyâs much better than repairing computers back home,â he says. The annual harvesting of Germany’s “king of vegetables” begins in April and finishes on the 24 June, … During the high season, he tells me, his restaurant serves up to 220 pounds of white asparagus a week. Pulling a bundle of roots from the soilâa cluster of earthy ratsâ tails attached to a feathery green shootâhe explains the labor-intensive white-asparagus-growing process. The main type sold is the white one. Münsterâs old town, almost completely destroyed in the Second World War, was rebuilt in its prewar style, and the buildings along the Prinzipalmarktâtall, pale, and narrow with acutely angled roofsâlook not unlike a row of white asparagus tips themselves. All rights reserved. She replicated her mother’s traditional recipe for boiled white asparagus accompanied with ham, parsley and boiled potatoes. The fresh produce stands are currently dominated by baskets of jewel-red strawberries and stacks of bright white asparagus. Hof Grothues-Potthoff: This quiet boutique hotel offers stylish, comfortable rooms, a small sauna, and friendly staff. Typically, the spears are cut off slightly below the earth’s surface to avoid damaging underground roots. Tie white asparagus in bundles of about 6 spears each. Calling all foodies: Germany's 'white gold' season is in full swing The precise art of growing asparagus. One is filled with a bright yellow hollandaise so thick it wobbles, the other with a pool of glossy melted butter. Germans (and many Swiss and Austrian neighbors) are a jubilant bunch of eaters especially with the arrival of spargel—as the German’s call it—the ghostly-white stalk that heralds “spring is here!” It’s the first crop of the year to grace the dinner table, and after a long, gray winter this harbinger of summer elicits deep … In ancient times, asparagus has been cherished for its delicate flavor and originally cultivated by ancient … Image: public domain. The Netherlands, Spain, France, Switzerland and especially Germany are all big White Asparagus consumers. âNot at all,â Grothues admits, rather sheepishly, âIt all tastes the same. And like Elmar Grothues, Horstmöller fosters strong local relationships; heâs been buying his asparagus from the same farm for more than 20 years. In the evening, theyâll have bread and soup. Polish farmhands sort and process white asparagus at Hof Grothues Potthoff. © 1996-2015 National Geographic Society, © 2015- While the green asparagus grows year-round, the white asparagus season only lasts 8 weeks, from April 22 to June 25. Münster town center is lined with gabled buildings, including the town hall and municipal wine house. Therefore, no photosynthesis occurs, keeping the stalks from turning green. In Germany, white asparagus (weißer spargel) is celebrated (literally) with festivals from April to June. Festivals from April 22 to June 25 somewhere around Stuttgart, where it has cherished... A newly planted field t have anything against asparagus in Germany calling all:! Become Germany ’ s traditional recipe for how to Cook white asparagus, soil is piled up into knee-high,. 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