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What's Fresh this week?


This site will host our weekly blog for our Fresh Box program. Check this page out to find out what's in season each week. We'll also feature a different crop each week and share some nutritional information, recipes, and other facts that will help you get the most out of your Fresh Box experience.

May 18 - 24, 2024


Asparagus is a flowering, perennial plant, meaning that it comes back year after year after the initial planting. The top of the asparagus is the beginning of the flower. As the flower matures, the stem becomes woody and inedible. So when we eat asparagus, we're eating the young shoot and the flower part of the plant.

Asparagus dates back to 3000 B.C. in ancient Egypt and is used by many cultures as an aphrodisiac. Asparagus is quite nutritious and is especially high in vitamin K, B vitamins, and iron. China is the world's largest producer and the U.S. is the world's largest importer of asparagus. This NJ grown asparagus is a rare treat!


Sautéed/Steamed Asparagus


Asparagus (1/2 Ib bundle, washed and ends removed)

1 clove garlic

2 Tbs coconut oil/extra virgin olive 01l

1 Tbs liquid amino acids/soy sauce

½ lemon


  1. Heat a medium-sized pan on medium-low heat. Add oil until warm.

  2. Mince the garlic and add to pan. Cook for 1 minute.

  3. Add the asparagus and liquid amino acid/soy sauce. Cover with a lid and turn down heat. Allow liquids to steam in the pan for 5 minutes.

  4. Remove from heat.

  5. Squeeze with lemon through strainer/hand to restrict seeds.

  6. Enjoy!

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