Category Archives: Asparagus

How to Freeze your Asparagus

Welcome 2017 Season- Asparagus is Here – Blueberries Coming Soon!


Lost Branch Blueberry Farm is happy to announce the 2017 asparagus season has begun!  The price this year will remain the same: $3/pound.

We will probably be making deliveries to Kirksville on Wednesdays and Fridays, 5pm-6pm, at the Lincoln Square Shopping Center. BUT we would like feedback from you as to what works best for the  majority.  We will change our plan if necessary.    You are also welcome to come pick up your order at the farm by appointment.

If you would like to place an order, please e-mail me at or call/text me at 660-342-2725.   Let us know the following:

  1. How many pounds (min. 1 lb) you would like.
  2. The date you want to pick it up
  3. Phone number to contact you in case of a last minute change
  4. Please bring correct change or a check


We look forward with excitement as we, Lord willing, are able to provide high quality produce for you that is naturally grown using no insecticides.

Care of Fresh Asparagus



Asparagus storage tips:

Wrap in a damp cloth and store in the hydrator drawer of the refrigerator.  An alternate storage technique to retain vitality is to bundle spears with a rubber band and place upright in a container with an inch of water.
Refrigerate immediately and use as soon as possible.  Asparagus’ sugars will turn rapidly to starches, reducing flavor quickly.
Taken from From Asparagus to Zucchini – A Guide to Cooking Farm-Fresh Seasonal Produce.

Asparagus is popping

IMG_6982The ground is finally warming up and the asparagus spears are popping.
We’ve already eaten some and it is very tender and sweet. If you would like to order some, send us an e-mail at or give us a call.

“Heads up” for Asparagus 2015

IMG_4660In just a few weeks the asparagus should be sprouting up! We are going to try something a little different this year.  Instead of taking orders, we will be bringing our asparagus to the west parking lot of Home Care Medical Equipment in Kirksville (next to Hastings) between the hours of 4 pm and 5:30 pm on Mondays and Thursdays.  It will be in 1 lb. bundles ($4/pound, tax included) and will be available on a first come, first served basis.  There should be plenty of asparagus this year, but it would be a good idea to call Robert at 660.342.2725 before you come to check on availability.  Stay tuned and we will let you know when the asparagus is ready!

End of a Surprising Season

We have come to the end of the 2013 season and what a surprise it was.   Due to the late winter, rain, and fairly mild temperatures the berries did extremely well despite the 50 year drought last year.   I had also pruned very heavily due to a large amount of diseased canes.   So I am very thankful for the bounty.  What was really nice is the berries stayed rather large most of the way through.    We had very good customer turnout from all over the region, Kirksville being, of course, about 80% of our patrons.  We had quite a few who were new to our farm and also blueberry picking.  That is very exciting too.

With all that being said, I want to say “praise God from whom all blessings flow.”  He causes His rain to rain on the just and unjust.  That means that if you are alive, it is because God has allowed you to be.  If God withheld His protection from us we would not be alive for one millisecond.  And I am definitely being treated better than I deserve (as Dave Ramsey would say).  Men think they are really in control but the truth is that God is in control. He is Holy (totally “other” than us), righteous, just, and loving.    I am eternally grateful for his eternal gift of Jesus Christ.  The Father willed that His beloved Son would be crushed on the Cross for me.  That while I was still His enemy, Christ died for me (Romans 5).

So, I quote to you a section from I Corinthians 15:

“Now, brothers and sisters, I want to remind you of the gospel I preached to you, which you received and on which you have taken your stand. 2 By this gospel you are saved, if you hold firmly to the word I preached to you. Otherwise, you have believed in vain.

3 For what I received I passed on to you as of first importance: that Christ died for our sins according to the Scriptures, 4 that he was buried, that he was raised on the third day according to the Scriptures, 5 and that he appeared to Cephas, and then to the Twelve. 6 After that, he appeared to more than five hundred of the brothers and sisters at the same time, most of whom are still living, though some have fallen asleep. ”

Some of you may wonder about this, the Gospel (good news).  If you ever would like to know more, please feel free to contact me.  It’s my whole reason for living!

Ok, so just a “heads up”  for next year…

We should have quite a bit of asparagus for the  Spring of 2014 (Lord willing).  We are changing how we deal with orders.  When the time comes that it is ready to pick, we will notify everyone we have on our list.  If you want to be added to our e-mail list, please let us know via e-mail or call.   When that time comes we will take specific orders for a specific amount of poundage.  The orders will be taken Monday through Friday, and we will have a specific time and place for all to pick up their orders at a designated  place in Kirksville.  This will insure that the asparagus we bring to you will be the freshest possible.  Many people commented on how tender and delicious our asparagus was this year.   So that is just a  preview.  We will post more specifics next spring.

Blessings in Christ,

Robert (Blueberry Bob)

Great asparagus info

If you’re interested in asparagus, check out this link with some really interesting facts about asparagus.

Such as, did you know it’s a member of the lily family and under ideal conditions can grow 10 inches per 24 hours?? And with deep soil it can send down roots 10 feet!

Here are nutrition facts:

And some tips on storing it…

An Asparagus Lover says…

Asparagus, yum!

I prepare asparagus by pouring a little olive oil in the bottom of a baking dish or pan, rolling the spears so they’re covered, in a single layer, sprinkle with sea salt, roast/bake in a hot oven (400′) until browned, turning them to get browned all over. Doesn’t take very long, but it makes them so delicious.
I hope to freeze some.  Then I will probably use it in frittatas, or scrambled eggs.  I did see a picture of Schwan’s frozen asparagus on skewers on a grill, and that looked promising.  I’m not much on just cooking it like green beans, because it gets too slimy… .” Yet onward I haste to the heavenly feast: That, that is the fulness; but this is the taste.”  C.Wesley


IMG_2629Here the guys are on a January Saturday morning, working in the asparagus patch.  (Little as it looks like one at this time of year.)


The idea is to mulch between the plants, using cardboard boxes, in an effort to squelch the ever encroaching weeds.  (The little sand piles are just to hold the cardboard down.)

IMG_2631 IMG_2634

From the east side of the asparagus patch, you can see that, before it got freezing cold, we started piling wood-chip mulch along the sides of the new blueberry rows, in which we hope to plant several hundred more blueberries this spring.  We’re just hoping to get a jump on the process of mulching by having some of it done before the young plants arrive.

IMG_2625And this is a picture of the havoc wreaked by the disease outbreak triggered (as we think) by drought stress last summer. This picture is in Zone 1 (the oldest plants on the farm).  You can see there is a significant swathe of plants that are gone, cut down to their base.  We are hoping some of them will sprout back up again this spring.  Zone 2 sustained significant damage as well.

Asparagus, Coming Soon

This post comes a little late, but this spring we did plant about 300 asparagus plants, hoping that when they get established (about 3 years) we will be able to offer U-pick asparagus as well as the blueberries.  If you’d like to read a little more about how the asparagus rows were plowed up, go  here.

You have to prepare the rows by adding composted manure first, since the soil is so clay like around here.  Here Grant is shoveling it into buckets to be transferred to the rows.  That wagon, by the way, is our most invaluable farm tool! (At least, I personally think it is one of them).  We really can’t get along with out it! It has hauled dozens and dozens of loads of saw dust and absolutely everything else that needs to be taken from one place to another! Recently, however, I fear it is beginning to show serious signs of aging. 


I, knowing virtually nothing about how asparagus works except that we had a very poor patch of it in the garden, did not realize that we would be planting many spider-like roots instead of real plants.  Most of the roots thankfully sprouted into wispy green plants not too long after these pictures were taken.