Market Farming

[SCook21809 AT aol.com]

<< The only thing I can't find anything on is FLAVOR. This is one of the most 
important things since we market direct. Our niche is freshness, flavor and 
unique varieties. Our Martha Washington is a good producer and has great 
flavor. I can't seem to get any flavor information on the new, high producing 
cultivars. >>

Alex,
    The question begs.  Is it the cultivar or the soil management that 
determines FLAVOR?  I've got an opinion.  But it isn't supported by 
significant research.  Asparagus is a perenial that requires specific soil 
management.  I don't produce nearly enough asparagus to approach competence 
on the subject.  But my observations of the small plantings I have lead me to 
a connection between soil microbial condition and asparagus flavor.  
    The more fungally mediated the soil the more amazing the asparagus 
flavor.  In my book, learning to grow good asparagus is the first step in 
learning how to grow good mushrooms.  My asparagus ferns grow to a height of 
eight feet on a clay loam soil.  We call it the enchanted asparagus forest.  
I use quite a bit of composted coffee grounds as a top dressing for my 
asparagus beds because of its diverse fungal populations, carbon to nitrogen 
ratios and proliferative effects on earthworms.  Top dressing or mulching is 
much more beneficial for synergetic fungal populations than mixing it into 
the soil.
     Just my 2 cents worth.

Art Biggert 
Ocean Sky Farm
Bainbridge Island, WA