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Farm to School: Highlighting Local Fruits & Vegetables Fruit & Vegetable facts Materials to inspire your USDA Fresh Fruit & Vegetable Program — ASPARAGUS — sparagus is a herbaceous, perennial vegetable. It is part Spotlight on.... of the Asparagus officinalis family and is native to most of Europe and North America. It is commonly harvested early Ain the spring, before the spears grow woody. Green Asparagus History Asparagus has been sought after for medicinal purposes as early as 3000 BC in Egypt. In Greece, it was common to dry asparagus for use through the winter. Romans would freeze the asparagus in the Alps to preserve it. Emperor Augustus liked asparagus so much, he created an “Asparagus Fleet” to harvest and process it for him White and later coined the term “faster than cooking asparagus,” referring Asparagus to its short preparation time. Asparagus also appears in the oldest . existing cookbook owned by Apicius between 200-300 AD. Botanical Facts Asparagus was originally part of the Lily family, Liliaceae, along with Purple onions and garlic, until the genus was divided. Now, asparagus is Asparagus part of Asparagaceae. Asparagus is a good companion crop with . tomatoes because the tomatoes repel the asparagus beetle and asparagus protects tomatoes from root nematodes. The Life Cycle of Asparagus Asparagus is a perennial crop with a short window during which crowns should be harvested to ensure peak freshness and nutrition. During a single season, asparagus can go through 2-3 consecutive cuttings before going to seed or being chopped for the following season. Spears: Peak Harvest Sprouting: Past Harvest Ferning: Seed Brought to you by VT FEED, Green Mountain Farm-to-School, and VT Agency of Education. All FFVP materials VT FEED is a partnership of Shelburne Farms, NOFA-VT and Food Works at Two Rivers Center. available at: Funded by a USDA Specialty Crop Block Grant through VT Agency of Agriculture, Food, and Markets. schoolmealsvt.com. More about.. ASPARAGUS More Facts Nutrition Facts Asparagus is a good source of Vitamins A, B6, and K, as well as folate, potassium, fiber, and iron. It is also fat free, low in calories, and sodium. Asparagus is also rich in the • White and green asparagus are of the same variety. White amino acid asparagine, which asparagus is grown by “hilling,” where dirt is piled over it to supports the nervous system. prevent the process of photosynthesis. • White asparagus, popular in Western Europe, is considered “white gold” and often called “the royal vegetable.” • Water used to cook asparagus is sometimes used for face washing because of the uric acid present in the water. • Asparagus originally evolved in marine habitats. • The United States, European Union, and Japan are the largest producers of asparagus. Preparing & Cooking Asparagus • Once harvested, rinse and pat spears dry. • Trim off the tough ends, either an inch or two from the base, or wherever the asparagus naturally snaps when bent. • Cut to desired length then blanch, roast, or pan-fry. • Blanch in about 1 inch of water for 3-5 minutes. Remove from water immediately to avoid further cooking. • Roast or bake asparagus at 400°F for about 25 minutes, Storage until tender but crisp. Before placing in oven, drizzle spears with olive oil then salt and pepper as desired. Asparagus is extremely • Asparagus is often served chilled on perishable and should salads or roasted with be kept refrigerated after olive oil, salt, pepper, harvest. If kept in moist, cheese, or other herbs cool conditions, asparagus as a side dish. spears can stay fresh for up to 3 weeks. Spears are See RECIPES section on often stood up in water to our website for recipe ideas ensure moisture. Brought to you by VT FEED, Green Mountain Farm-to-School, and VT Agency of Education. All FFVP materials VT FEED is a partnership of Shelburne Farms, NOFA-VT and Food Works at Two Rivers Center. available at: Funded by a USDA Specialty Crop Block Grant through VT Agency of Agriculture, Food, and Markets. schoolmealsvt.com. Farm to School: Highlighting Local Fruits & Vegetables Fruit & Vegetable facts Materials to inspire your USDA Fresh Fruit & Vegetable Program — BEETS — eets are a root vegetable related to radishes and swiss Spotlight on.... chard. The leaves and roots of the Beta vulgaris are edible. The sugar beet is popular for its production of sucrose, a Bcommon sweetener. Red Beets History Beets are believed to originate from the shores of the Mediterranean, later spreading to Babylonia and into Asia during 8th century B.C. Evidence from Aristotle hints that beets were grown throughout history mainly for their leafy greens, before spinach and other greens were cultivated. The ancient Romans believed beets were a strong aphrodisiac. Striped Beets Botanical Facts Beets are in the Chenopodiace family, also called the Goosefoot family, and are best grown in cool, well-drained environments. They are good companion crops to onions, radishes, garlic, leafy greens, and turnips because beet leaves are rich in magnesium. Yellow Beets They also grow well in rotation with legumes that fix nitrogen in the soil. They can be harvested as early as 40 days after germination, depending on desired size and use of the beet. Beet Varieties and Uses USES DESCRIPTION COMMON RECIPES COMMON VARIETIES Beets that produce a smaller root and Beet green salad, sautéed Baby Ball, Chicago Greens large, leafy tops greens Red, Big Top Beets develop into large globular Raw/Cooked/ Always Tender, Long roots, often deep in color, with a sweet Roasted beets, beet salad Pickled Season, Yellow Mangel flavor Brought to you by VT FEED, Green Mountain Farm-to-School, and VT Agency of Education. All FFVP materials VT FEED is a partnership of Shelburne Farms, NOFA-VT and Food Works at Two Rivers Center. available at: Funded by a USDA Specialty Crop Block Grant through VT Agency of Agriculture, Food, and Markets. schoolmealsvt.com. More about.. BEETS More Facts Nutrition Facts Because of their high sugar content, beets are high in carbohydrates, but low in fat. Beets are also high in carotenoids phytonutrients which are good for eye and heart health, cancer ● Beets contain more sugar than any other vegetable. prevention, and immune support. Beets are high in ● “Beeturia” is the coloring of urine or stool from consumption folate, manganese, potassium, of beets. It often causes panic but is totally harmless. Vitamin C, and fiber. ● Australians often use pickled beets as a topping on their hamburgers. ● Beets evolved from wild sea beets off the coast of Europe, Africa, and the Middle East. Preparing & Cooking Beets ● Dust off dirt and scrub beets under water. ● To eat raw, beets need only to be scrubbed and grated or cut thinly. ● Beets can also be steamed, boiled, pickled, roasted, or eaten raw. ● Roast between 325° and 425° for 30-45 minutes. Beets go well with other root crops like carrots, potatoes and parsnips. See RECIPES section on ● For any method of our website for recipe ideas cooking, time is dependent on size and color. It is important to choose beets of similar size and color or to cut beets into equal sizes. Storage Once beets have reached desired maturity, usually at least 1½ inches in diameter, they can be pulled from the soil and eaten or stored. To store beets overwinter, remove the greens immediately, brush off surface, and do not wash. Beets can be stored in cool dry place, like a basement, for up to 5 months. Brought to you by VT FEED, Green Mountain Farm-to-School, and VT Agency of Education. All FFVP materials VT FEED is a partnership of Shelburne Farms, NOFA-VT and Food Works at Two Rivers Center. available at: Funded by a USDA Specialty Crop Block Grant through VT Agency of Agriculture, Food, and Markets. schoolmealsvt.com. Farm to School: Highlighting Local Fruits & Vegetables Fruit & Vegetable facts Materials to inspire your USDA Fresh Fruit & Vegetable Program — BERRIES — berry is a single fruit, consisting of pulp and seeds, often grown on perennial bushes or trees. Berries are commonly eaten fresh or used in pies, jam and jellies. They have a sweet flavor and A are loaded with vitamins, minerals, and fiber. Spotlight on.... Blueberries Raspberries Strawberries Blueberries are native to Raspberries are said to originate Strawberries date back to the North America and estimated in Eastern Asia. There is archae- Mesolithic and Neolithic Eras to have existed for more than ological evidence that they were and were cultivated starting in 13,000 years. The berries, consumed during the Paleolithic the 14th century. The name is leaves, and roots were used Era by cave dwellers. They were said to have come from grow- by Native Americans for me- later favored by King Edward I of ing berries on beds of straw dicinal purposes. England who asked that they be and sold as a “straw of berries” cultivated throughout the country. at the market. In 1368, King Blueberries grow in low and Charles V was reported to high bushes. They are Raspberries are in the rose family. have planted 1,200 strawberry deciduous, perennial plants They come in both red and black plants in the Louvre Gardens. with hearty and fibrous root varieties and more recently a systems. genetic mutation has produced Strawberries grow with seeds yellow raspberries. While the fruit on the outside of their flesh. is popular for its sweet and tart They are low-growing, her- flavor, the leaves are also highly baceous plants with strong sought after for their medicinal fibrous roots. properties. Raspberries grow as far north as the Arctic Circle but thrive at the latitudes where they are cultivated in the United States. Brought to you by VT FEED, Green Mountain Farm-to-School, and VT Agency of Education.

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