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Asparagus, Organic


1 lb
Asparagus is a spring perennial with a distinct flavor. Only young asparagus shoots are commonly eaten. Once the buds start to open, the shoots quickly turn woody.

A member of the lily family, asparagus is grown from a crown planted about a foot deep in soil. Asparagus spears cannot be harvested until the plant is at least three years old. These hearty plants will produce spears for up to 15 years. A fully mature asparagus plant can grow spears up to 10 inches in length in just 24 hours.!

This green vegetable, which can be cultivated to grow purple or white stems, is perfect for any meal. We love serving it for breakfast topped with an over easy egg!

Thorpe's Organic Family Farm

First-generation farmers, Mike and Gayle Thorpe, purchased the 2,300 acre farm on Route 78 in East Aurora, NY about 40 years ago when it was the site of a gravel mine and dairy. The family also owns a citrus grove in central Florida which produces citrus fruit, strawberries and melons they ship up north, and FreshFix delivers, when the ground is still frozen in Western New York. 

The Thorpes' six children - Naomi, Jeremiah, Abraham, Elijah, Abigail, and Hannah - also lend a hand on the certified organic farms. “Growing up we all helped but were encouraged to explore other career options. The farm was always my passion,” says Naomi Thorpe, who manages operations and sales.

The list of certified organic fruits and vegetables grown at Thorpes numbers in the hundreds and includes corn, greens, peppers, tomatoes and u-pick berries. They also grow grains such as organic oats, soybeans and hay for livestock. The farm is home to pigs, chickens and cows, as well as horses, goats and geese.

The Thorpes converted the farm to all organic in the late 1990s when Gayle discovered she had an allergy to treated seeds. In order to achieve the certified organic distinction, they do not use any chemical pesticides, herbicides, fungicides, fertilizers, or genetically modified organisms. In turn, this increases the soil's health allowing plants to thrive and produce food that is often more nutritionally dense than conventionally grown fruits and vegetables.

“Seeing how much my parents loved farming inspired me to stay and work here,” Naomi Thorpe says. She adds, “growing a healthy, beautiful product for customers keeps me coming back.” 

Snap off the bottom inch or so using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins. Gently bend the stems a few times to find a place where it breaks easily. You can also line up the stems and trim off an inch or so. If desired, scrape off the scales with a vegetable peeler. ​Rinse the spears under cool water to remove any grit. Pat dry and wrap the bottoms of the spears in a damp paper towel. Place is a plastic bag and store in the vegetable crisper for 2-4 days. 

  • Roast it with garlic or lemony breadcrumbs

  • Toss with dressing, almonds and goat cheese

  • Mix in risotto with spring peas, parsley and Parmesan 

  • Shave raw asparagus with a vegetable peeler for a light salad

  • Grill spears and spritz with lemon juice

  • Bake into a tomato frittata and top with feta 

Asparagus Pesto Pasta


  • 0.5 lb (1 small bunch) asparagus

  • 1 cup halved cherry tomatoes

  • 1/3 cup chopped red onion

  • 8 oz uncooked bow tie pasta

  • 1 (2.25 oz) can sliced olives, well drained

  • ¾ cup prepared pesto sauce (choose a branch that is low in sodium)

  • 3 Tablespoons grated Parmesan cheese (optional)

  • 3 cups cubed, cooked chicken (optional)


  1. Cook pasta according to package directions; rinse and drain.

  2. Steam or microwave asparagus until tender crisp.

  3. Drain. Combine cooked pasta and asparagus in a large bowl.

  4. Stir in chicken (optional), tomatoes, onion and olives.

  5. Gently toss with pesto sauce.

  6. Serve warm, garnished with cheese (optional).

Simple Roasted Asparagus


  • 0.5 lb (1 small bunch) asparagus

  • 2 Tablespoons extra- virgin olive oil

  • ½ teaspoon kosher salt

  • Black pepper

  • Grated Parmesan Cheese (optional)


  1. Preheat oven to 450 degrees F.

  2. Trim the woody ends from the asparagus, usually about 1 ½ inches. Lightly peel the remaining stalks. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and role to coat thoroughly.

  3. Roast the asparagus until lightly browned and tender, about 8-10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with Parmesan cheese. Serve warm or at room temperature.


Asparagus is low in calories and sodium and high in fiber. This nutrient dense vegetable contains vitamin C, vitamin B6 and thiamin. It is especially high in folic acid. One cup of cooked asparagus contains 264 micrograms of folate or 66% of the daily recommended intake. Folic acid is Folate is an essential nutrient, and is necessary for fetal development, blood cell formation and normal cellular function.

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