Green Barn Farm Market is celebrating one of its best asparagus seasons yet, with high-quality harvests and strong demand across Wisconsin.
Founded in 1992 by Heather Brandt and her husband, the farm began on just 10 acres. Today, it has grown to over 100 acres, supporting both retail and wholesale operations.
Brandt explained, “We started picking asparagus about 25 years ago, and it’s become one of our specialties.”
Currently, the farm harvests asparagus from two main beds totaling 10 acres. The older bed contains Jersey Knight and Jersey Giant varieties. The newer, planted six years ago, features Mary Washington—a more prolific variety with slightly smaller spears.
“This year, the quality is outstanding,” Brandt said. “The spears are nice and fat with tight tops—just how we want them.”
Compared to past years, this year is shaping up to be a banner year for asparagus at Green Barn Farm Market.
Brandt said, “We don’t know why it’s so good this year. Some perennials struggled with the lack of snow cover, but asparagus is thriving.”
Every day, workers pick nearly 1,000 pounds of asparagus. Because warm weather makes it grow quickly, farmers must harvest it at least every 24 hours.
Despite fluctuating soil moisture levels across Wisconsin, Brandt said their asparagus crop is steady.
“The growing point is about eight inches below the soil, so it stays moist,” she explained.
As for pests, asparagus proves to be low-maintenance.
“In 25 years, we’ve only sprayed once—for Japanese beetles,” said Brandt. “Otherwise, nothing seems to bother it.”
Green Barn Farm Market uses creative, low-tech tools to make harvesting more efficient. They repurposed an old cultivator and attached sleds so workers can kneel while picking. After harvest, they snap spears by hand and trim them with a homemade cutter, removing woody ends.
Market demand is strong, especially from loyal customers and local chefs.
“We sell at our farm store, the Dane County Farmers Market, and several other locations,” she said. “Even meal prep companies buy from us.”
To find the best asparagus, Brandt suggests checking for tight tops and a crisp, crunchy snap. “Think of it like a cheese curd—it squeaks when it’s fresh,” she said.
