Asparagus

So kind of like a middleman there.

But my other two, Asparagus and Rhubarb, happen in the springtime and I pick asparagus.

I've got about a two and a half acre patch of asparagus and then a good sized patch of rhubarb which I sell to wineries and restaurants.

So

So trying to come up with something new and fresh every day to be grateful for is challenging at times.

But I'm going to be grateful for asparagus.

Asparagus? Oh.

Oh, that's great.

That's a great thing to be grateful for.

I said silverfish can survive without food for over 300 days as long as water's available.

And then number five, less than half the population can actually smell Asparagus pee.

I think I may need a kidney transplant.

It involves two genes, by the way.

but you know who has our boss he should empty it

our boss has and he had really smelly wheeze too Asparagus number there Here we go

This is 0% chance Like I'm not We have been I've been here Every single day For hours and hours and hours

Same

Morocco? Not very much.

Asparagus,

apparently.

Well, you know what? I tried to grow my own asparagus here because I was determined.

Uh, and then the South Island supply comes on a little bit later, so good news.

There's gonna be plenty of asparagus in stores through until about Christmastime.

Andrew Keaney grows around 110 hectares of asparagus around Cambridge for Boyds Asparagus.

He says fortunately, the weather's been relatively mild and dry following cold snaps in July and August.

Weather's been perfect.

So, you know, corn, I agree, is really deteriorates very quickly.

Asparagus is the same.

Asparagus really loses a lot of its sweetness if it's not, like, eaten even within a few days.

But I'm trying not to be so prescriptive about it because I think, for me, the most important thing is to try and trust your senses.

So even if something is, like, officially out of season, but maybe it's sourced from not that far away or et cetera, they've managed to grow it not in season, but it suits you and it tastes delicious to you, then I think you should just go for it, if it's got the right texture and the right flavor, rather than, you know, prejudge.