Western Massachusetts

Asparagus at Atkins in Amherst, MA

Photo by Lynne Graves

“Hadley grass” is a delicious harbinger of springtime in the region

Northampton, MA – April 15, 2016– Best in the world? It’s a claim that the farmers and chefs of Hampshire County in Western Massachusetts are ready to stand by when it comes to asparagus. Hampshire County, home to New England’s most productive farmland, has been called the “Asparagus Capital of the World” for its prolific abundance of the crop. The region has a long history of farming, and the short asparagus season is highly anticipated by locals and visiting asparagus-lovers alike.

This celebrated spear is honored and enjoyed throughout the season at festivals, farmers markets, farm stands, and on restaurant menus where chefs do everything from grilling or pickling it to making crisp salads or mouthwatering soups.

The annual WGBY Asparagus Festival (June 4, 2016) is among the season’s most highly anticipated events that, among other things, features a Beers & Spears tent, cooking competitions, outdoor games, and more. It’s a celebration of community and agriculture, two strong and defining characteristics of the region.

Philip Korman, Executive Director of Community Involved in Sustaining Agriculture (CISA) explains what makes the asparagus from the region so special. “The asparagus is so good in western Massachusetts because we have some of the best soils and best farmers in the nation. The roots of the asparagus are able to go deeply into the rich sandy loam left by the sediment of a glacial lake that once covered the valley.”

According to Korman, agriculture and agritourism are on the rise in the region after a decline in recent decades. “If you look at the Agricultural Census, done every five years, in 2007 and 2012, you see the following: the number of farms selling direct jumped from 160 to 221, and the number of CSA farms more than tripled from 20 to 67. The number of farms making money from agritourism and recreational services in Hampshire County more than tripled from eight to 26, bringing in $220,000 compared to $68,000 in 2007.”

Hampshire County is well-worth a visit year-round to enjoy its farm-to-table way of life, but asparagus season will always be a favorite time of year. If you’re unable to visit Hampshire County during asparagus season, some of our local chefs have shared their favorite recipes to make at home.

Grilled Asparagus Salad with Prosciutto and Lavender Honey Ricotta

By Sandy D’Amato from Good Stock Farm, Hatfield, MA

For 4 Appetizers
8 very thin slices Parma or San Daniele prosciutto or Serrano ham
½ cup whole milk ricotta, seasoned to taste with salt, pepper and a pinch of nutmeg
7 tablespoons lavender honey
24 thin asparagus spears, bottoms trimmed to yield about 6-inch spears, blanched quickly for about 1 minute in boiling salted water, shocked in ice water, and drained well
1½ tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
12-16 very thin rectangular slices aged provolone, sliced with a potato peeler or grated

Place 2 slices of prosciutto on each of 4 plates.  Mix the ricotta with 1 teaspoon of the lavender honey and divide between the plates in a dollop on top of the prosciutto.  Place a grill pan or a sauté pan over very high heat and toss the asparagus spears with olive oil and season lightly with salt and pepper.  When the pan is very hot, grill the asparagus on each side for about 30 to 40 seconds and divide on plates over the ricotta.  Divide the provolone over the plates and season all lightly with a bit of fresh ground black pepper.  Finish with a drizzle of lavender honey over the asparagus and prosciutto and serve.

Asparagus Soup with Pancetta

By Chef Dino Giordano from Lord Jeffrey Inn, Amherst MA

Yields 4-5 servings

1/4 cup diced pancetta
1/2 cup small dice onions
1/4 cup minced shallots
3 cloves garlic minced
Salt and freshly ground black pepper
4 cups chicken stock
1 cup small pieces sourdough bread
2 teaspoons fresh tarragon leaves
2 cups 1-inch-long chopped asparagus
2 cups spinach, washed
1 teaspoon lemon juice
Chives, chopped, for garnish
Sour cream, for garnish

1. Render pancetta on moderate heat until crispy, pull out and set aside. Save the fat!
2. In the fat left from pancetta sauté onion, shallot and garlic until tender.
3. Add chicken stock and bring to a simmer
4. Once Soup is simmering add bread, tarragon and asparagus.
5. When asparagus is tender add spinach and turn off heat. Transfer to a blender and blend until smooth, season with salt, pepper and lemon juice.
6. Serve warm and garnish with chives, sour cream and the crispy pancetta.

Asparagus & Ricotta Tarts

By Chef de Cuisine Peter Bunce from Bistro Les Gras, Northampton, MA

1 10"x15" sheet of puff pastry 
2 cups asparagus blanched and cut into 1 inch pieces

For the filling: 
2 cups ricotta 
1 egg
1oz grated Parmesan reggiano 
2 tablespoons minced chives 
Zest of 1 lemon 
1/4 cup finely diced prosciutto (optional)
Salt and black pepper to taste 

Combine all filling ingredients in a bowl and mix thoroughly. Cut puff pastry into 9 squares. Divide ricotta mixture evenly between the pastry squares leaving a 1-inch border. Top ricotta mixture with asparagus pieces. Brush exposed pastry with egg wash and bake at 425 for 10-12 minutes or until golden brown. 

About the Hampshire County Regional Tourism Council
The Hampshire County Regional Tourism Council is a destination marketing partnership of the Amherst  Area, Greater Easthampton, and Greater Northampton Chambers of Commerce. One of 16 Regional Tourism Councils in Massachusetts, the HCRTC works in close partnership with the Massachusetts Office of Travel and Tourism. Learn more at  http://visithampshirecounty.com /  or visit Hampshire County on Facebook  www.facebook.com/visithampshirecounty or Twitter www.twitter.com/othersidema.

Contact:
Meghan Malloy, Pop! Marketing Communications
meghan@popmarcomm.com
617-785-4476