Kara Kohlhagen ENGL 106 – Hong
Interview April 4, 2004
More than a Luxurious Vegetable
Some may describe this product as the most luxurious vegetable in spring, but my interviewee depicts it as her career. This green stalk is low in calories and provides substantial amounts of vitamin A and C. It truly shines as a source of fiber. It can be eaten raw, steamed, boiled, grilled, roasted or incorporated into casseroles and salads. It can be found growing wild along ditches, gardens or in a field. It is one of the first vegetables of spring as it favors the warm weather conditions. This vegetable describes none other than asparagus.
A professional at raising asparagus is my mother, Carol Kohlhagen, since she has been doing it since fifth grade. She has managed 40 acres of asparagus for 35 years after marrying into the business. The 40 acres was inherited from her husband’s grandparents. She now manages and operates 15 acres of asparagus which has kept her plenty busy. She loves her asparagus business as it only lasts a few months out of the year and is an operation she can call her own.
Carol explained how asparagus used to be grown a lot in Rensselaer and DeMotte when she was younger. Many people have gotten out of the business of raising asparagus since there has been less demand and profit. Although the demand and return pay is not the best, she continues to produce asparagus because of the enjoyment.
When the 40 acre plot of asparagus died out, she quickly decided to plant more roots in a smaller acre field. She planted 15 acres of asparagus in the middle of February in 1990 when the ground could be worked. Carol explained that asparagus is grown from a root that spreads horizontally instead of vertically. Each part of the root has a shoot that produces an asparagus stalk. Once she planted the roots she had to wait three years until the root was established to produce asparagus for harvest. In the first year of growth, the top growth is spindly. The plant is still expanding its root storage system in the three years and excessive removal of spears weakens the plants. As the plants become older, the stems become larger in diameter. During the fourth year and thereafter, the spears may be harvested from their first appearance in the spring. During the three years, Carol finished harvesting the 40 acre field and allowed the asparagus to completely develop. An asparagus planting lasts 15 to 25 years without replanting if it is well cared for and the climate is suitable. It has been about 14 years since the last planting in which Carol is beginning to think about planting more roots. To keep her business in operation, she must soon plant more roots since the 15 acre plot is decreasing in production.
Asparagus is a hardy perennial. It does best in a deep, well-drained soil with full sunlight. If summers are extremely hot and long and winters are mild asparagus does not grow very well. Carol seems blessed since the condition for growing asparagus is ideal because of the climate. There are times when Carol has to harvest the product twice a day since the temperature and water circumstances are perfect. The asparagus season varies from year to year depending upon the weather. The weather is definitely an issue on how it grows. She constantly knows what the weather is doing by watching the news or using the internet because her business is affected by it. Whether it is blazing temperatures, raining or freezing outside, when the asparagus needs picked, she is picking it.
The stalk should be picked when it reaches five to eight inches. As soon as the asparagus is out of the ground, it can be harvested, but it is best to get most out of the root by allowing it to grow. More pounds can be made by waiting for the stalk to gain some height. She does not want to wait too long for the stalk to grow because it can seed out. The asparagus seeds out by making the head or top of the asparagus to produce seeds. The stalk tends to seed out once it reaches a certain point or when the temperatures are extremely hot and humid. If the asparagus is left unpicked, it ferns out in which it will grow very tall with lots of branches. From these ferns, the mature plant manufactures food and stores it in storage roots. This storage supplies the energy necessary to produce spears the next year.
Asparagus is picked by simply snapping it off using a twist of your wrist. Carol explained that she used to use a knife to cut asparagus. To cut a stalk, I ran a knife into the soil at the base of the spear and carefully detached it. Knifing asparagus was a lot of work and more difficult that is not necessary. Snapping seems to be a lot better method that Carol uses. To snap a spear she grasps it near the base and bends it toward the ground. The stalk breaks at the lowest point where it is free of fiber.
Since Carol has a field of asparagus, she has carts that help her pick the produce. She owns a three-wheel cart and a six-seat cart that allows people to sit while picking asparagus. The three-wheel cart has three seats with the driver steering the front wheel with their legs. The six-seat cart seats up to six with a tractor pulling the cart. Each seat is placed by a row to be harvested. Carol uses the three-wheel cart since most of the picking is done by her. Walking the field is also a method she uses to pick, but it creates a lot more hard work.
Asparagus is one of the first vegetables ready to harvest in the spring. She begins picking asparagus at the end of April. Last year the first harvesting date was April 16th which was earlier than in years past. She picks asparagus pretty much everyday except on Sunday’s. Sunday is honored as the Lord’s Day and desires not to pick even though it is tough when the asparagus will have to be thrown away since it has grown too much. Mondays are always hectic days to pick because the product has grown a day more than desired. The season lasts until the roots are thinning out in producing asparagus. She finishes picking asparagus in the middle of June. Her most productive time is in the middle of May when the season is at its peak.
Asking of the problems she faces, she addressed the weather issue once again. Weeds and grasses are also a big problem with asparagus. They compete with the developing stalks by taking up space and sunlight. In the beginning of spring, the field is covered with dead weeds and is burnt off to have a clean field. Soon after it is burnt, weeds start to grow along with the asparagus. No chemical can be applied to asparagus to keep the grass away since asparagus itself is a grass. If chemical was put on, it would kill the asparagus. Also asparagus beetles are bugs that eat the product while it is still growing. This has become an issue every year in which her husband eliminates the beetles by putting on insecticide. Wind has created difficulties since the asparagus has weak fibers. The wind hits the stomach of the asparagus making it curl. Wind is definitely pronounced since Carol lives in northern Indiana. Asparagus is obviously grown in soil which has created the product to be very dirty. Dirt gets under the ---- of the asparagus making the asparagus taste sandy. All these problems cannot be stopped and has to be dealt with in one way or another.
Carol markets her asparagus to customers, local grocery stores and to a canning company. She sells the asparagus for one dollar a pound for customers. Her product is sold by word of mouth in which she continues to add customers each year. She values her customers greatly by sorting out the best of her product to make the most satisfaction. Year after year customers call anxiously waiting for the delicious produce. Pick n’ Save, R&M Wholesale, Smitty’s and D&R are just a few local stores she sells to. If she has crates full of asparagus she delivers to the canning company in Michigan, Honey Bear.
Flowing with flavor and texture, asparagus is a lush perennial vegetable. Mom, Carol Kohlhagen, is found to be very knowledgeable about asparagus since she has spent most of her life dealing with the product. Asparagus has not only more than satisfied her customers but have made her a successful career.