The Shadow
WARSAW—Farmers are beginning to harvest their spring produce, and consumers can get their first tastes of fresh asparagus, herbs and leafy greens.
Dana Boyle at Garner’s Produce in Richmond County said customers can’t wait to purchase the first of her spring crops.
“Our customers appreciate fresh veggies throughout the winter—squash, sweet potatoes and brussels sprouts—but when the seasons change, they want change too,” said Boyle, a member of the Virginia Farm Bureau Federation Specialty Crops Advisory Committee.
She said the spring growing season has been “pretty good so far,” and she’s currently harvesting asparagus, scallions, spinach, kale, collards and Swiss chard. While temperatures have warmed recently, she noted that the season’s first asparagus—typically harvested early April through May—is “coming in a little slow because the ground is still cool.
“But it’s a start, and we’re excited about it.”
Boyle’s farmstand opened on April 2, just in time for the first wave of spring vegetables.
“We always try to open in early April, but no one wants to open on April Fool’s Day,” she quipped.
The warming weather also allowed her to start planting broccoli, cauliflower and sugar snap peas, “and it won’t be long before they’re ready.” Another springtime favorite—locally grown strawberries—are on the horizon.
“Everyone is ready for asparagus and strawberries,” Boyle said. “Those are the two that scream springtime.”
In Surry County, LaSonya White of Sycamore Springs Farm is planting beets, cabbage, herbs, lettuce, spinach, Swiss chard and other vegetables.
“We’ve had a couple hot days recently, and I was concerned about the spinach,” she said. Last year, the heat caused her spinach to prematurely flower and go to seed. But “everything is growing very well this year,” she said.
“I just harvested my first asparagus from my asparagus field,” White said, noting it’s about a week ahead of schedule this year. “And I’ve picked and sold bunches of spring onions.”
Like Boyle, White said people are eagerly awaiting her fresh produce. She staggers her plantings and harvests throughout the season, ensuring a rotating variety is available for customers who stop by her stand at Portsmouth Olde Town Farmers’ Market and Chesapeake Farmers Market.
