The work behind the harvest
For Bas and Willem, the field is where everything comes together: being outdoors, having enough variety, and gradually seeing his crops grow. Early in the morning, he goes into the field, opens the plastic, and watches the first asparagus emerge. That moment remains special, even after all these years.
After that, every day is about monitoring the crop, working with care, and making decisions that keep the plants healthy for the future.
Good quality requires a lot of attention. Harvesting for too long can weaken the plant, and this becomes noticeable the following year. In warm weather, the plastic must be turned from black to white in time to ensure quality. These are small measures, but they make a big difference.
The biggest challenge today is not only in the field. Finding good staff is becoming increasingly difficult. Yet it is precisely skilled workers who make this work possible.
A family business that continues to grow
The Brugmans family is especially proud that, after all these years, the company has remained a family business. Much of the work is done in-house, but they also rely on seasonal workers.
Did you know that green and white asparagus are the same? Daylight makes the difference. An asparagus only turns green when it is exposed to sunlight. Without light, it remains white, due to sunlight, it becomes green. And green asparagus does not need to be peeled.
